Pumpkin Bread Rolls

Pumpkin Bread Rolls
Prep Time
20 mins.
Cook Time
3 hrs. 20 mins.
Yield
12
Recipe by: Eggland's Best

Ever seen a cuter baked good for the fall? We haven't either! These pumpkin shaped bread rolls are just the right amount of sweet, and totally festive!

Make This Recipe

Ingredients

  • 2 Eggland's Best eggs, large, divided
  • 1 c. whole milk, scalded & cooled to lukewarm
  • 1/4 c. granulated sugar
  • 2 1/4 tsp. instant yeast
  • 3 Tbsp. unsalted butter, melted
  • 1/2 c. pumpkin puree
  • 1 tsp. salt
  • 3 3/4 c. all-purpose flour
  • Kitchen String
  • Pecan pieces, sliced

Preparation

  1. Using an electric mixer, fitted with a dough hook attachment, stir in milk, pumpkin, sugar, yeast, butter, 1 Eggland's Best egg, and salt until well combined/mixed.
  2. Gradually begin to add the flour. Knead on medium-low speed until the dough pulls away from the sides of the bowl, cleanly. Stop the mixer, and let the dough sit for 3 to 5 minutes.
  3. Turn on the electric mixer again, and being to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. The general rule of thumb is to add more flour if the dough feels too sticky! Do this in 1 tablespoon increments at a time.
  4. Grease a large bowl, and transfer your dough mixture to it. Cover the bowl with plastic wrap and wait about 45 minutes to 1 hour. The dough should about double in size.
  5. While the dough is rising, cut your kitchen string into 4 dozen 8 to 10-inch strands. Place strings in a small bowl, and coat with oil to prevent sticking.
  6. Remove dough from the bowl, and separate into 12 wedges, roll wedges into balls.
  7. Preheat oven to 375°F.
  8. Now, take 4 strands of your greased string, and crisscross the strings over a center point to form a star formation. Take 1 dough ball, and place it in the center of the crisscrossed string. Firmly tie each piece of string into a knot over the center of the roll. Snip off all extra string.
  9. Repeat with remaining dough balls.
  10. Cover dough balls again, and let rise for another 30 minutes.
  11. Crack open your remaining Eggland's Best eggs, and add 2 tsp. of water. Beat the mixture and brush all over the top of the rolls.
  12. Bake the rolls for 15 to 20 minutes, or until golden brown. Gently remove the string from each roll (peel down), and carefully cut a small hole in the top of each roll. Place a sliced pecan piece into the indentation of each roll.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 12
Calories 211
Fat 4.7g
Saturated Fat 2.4g
Cholesterol 39mg
Sodium 234mg
Carbohydrates 36g
Dietary Fiber 1.5g
Protein 6.1g