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+ servings
A close up of a bread roll shaped like a pumpkin
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5 from 6 votes

Pumpkin Bread Rolls

These pumpkin bread rolls are made with roasted pumpkin puree and oregano. They look so impressive and are perfect for any Fall or Halloween party. (Easy recipe with step by step photos).
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: bread
Cuisine: Italian
Servings: 8 rolls
Calories: 256kcal
Author: Emily Kemp

Ingredients

  • 3 cups (1.4 lbs/650g) raw pumpkin makes 350g (1 ½ cups) pumpkin puree
  • 4 cups (17.6 oz/500g) type 0 flour* plus extra for dusting
  • 1 tablespoon (10g) fast action dry yeast
  • 3 tablespoon warm water
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 ½ tablespoon olive oil
  • Kitchen string

Instructions

  • Cut the skin off the pumpkin and chop it into medium-sized cubes. Place them on a baking tray and drizzle with 1 teaspoon olive oil and sprinkle with a pinch of salt, roast it in the oven for 15-20 minutes until soft.
  • Let the pumpkin cool then transfer to a bowl and blitz with a hand-held blender into a puree, you can also use a food processor for this.
  • Add the warm water to the yeast and let it sit for 5 minutes. Add the flour, salt and oregano to a large bowl and stir to combine. Make a well in the centre and add the yeast, pumpkin puree and 1 tablespoon olive oil. Start to incorporate the flour by mixing it with a metal spoon until a rough dough is formed.
  • Tip it out onto a lightly floured work surface and knead the dough for 10 minutes (sprinkle the surface with more flour as needed).
  • Shape the dough into a large ball, it should be smooth and elastic. Cut the dough in half and then cut each half into four and shape into balls.
  • Take a long piece of kitchen string around (90cm/35.5 inches) and place it over the centre of a ball of dough. Turn it over and cross the string over in the opposite direction to make a cross then flip the ball of dough back over. Do this another two times, crossing over each quarter section this will create 8 sections in total, tie the string loosely in a knot at the top and cut the strands.
  • Place the individual rolls on a lined baking tray spaced widely apart and brush each one lightly with olive oil. Cover them with more baking paper and leave them to rise for 1 hour.
  • Preheat the oven to 200°C/400F/ gas mark 6. Bake the rolls in a hot oven for 15 minutes, remove from the oven and cut the string straight away and remove it. Leave them to cool completely before cutting in half. Fill them with your favourite sandwich filling or serve them with soup.

Notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
  • Type 0 flour can be replaced with all-purpose flour
  • Step by step photos can be found in the recipe post
  • Prep time includes 1 hour rising time

Nutrition

Calories: 256kcal