Pumpkin Shaped Dinner Rolls

Recipe Makes: 12 rolls

Prep Time: 30 minutes

Rise Time: 1 hr 30 minutes

Cook Time: 20 minutes

Total Time: 2 hrs 20 minutes

INGREDIENTS:

1 ½ cup milk; warm (100-115 F)

¼ cup honey

1 ½ tbsp active dry yeast

½ tsp salt

4 cups flour

7 tbsp butter (melted); divided to 4 tbsp and 3 tbsp

2 tbsp corn oil

48 8” long cooking twine

DIRECTIONS:

1. FOR DOUGH: In a microwave safe bowl heat up milk until it reaches 100-115 F. Once warm add in honey and yeast. Stir and let activate, should take about 5 minutes.
2. In the bowl of a stand mixer combine the milk mixture and 4 tbsp melted butter. Then add in salt and flour, knead until a dough balls forms. Then knead for 5 more minutes.
3. Oil up a bowl (I used corn oil) and place the dough inside the bowl, cover with clear wrap, and let it rise in a warm area for 1 hr.
4. While the dough is rising, get the cooking twine ready. Combine 2 tbsp corn oil with the 48 8” long twine in a small ramekin. Mix so that all of the twine is covered in oil. Set aside.
5. After hour has passed, knead the dough a split into 13 even balls. Save 1 dough ball for the pumpkin stems.
6. ASSEMBLY: To assemble the pumpkin rolls you will first need to lay down 4 pieces of string so they all evenly meet in the middle.
7. Then place the dough ball into the center where all the string meet. Start off by tying the first string that goes though the center. I like to do a double knot so I know it won’t untie. Then trim off the extra string. Continue for the rest of the string until you have a nice pumpkin shape.
8. To create the stems, you’ll want roll the dough out into a long shape. Then slice it into 12 even slices. Roll out each stem until it is long and skinny.
9. Grab a baking sheet pan and grease it up with corn oil. Take the buns and flip them so the knotted side is on the bottom.
10. Let them rise for 30 minutes or until they start to get a little puffy. Preheat the oven to 350 F while the dough is rising.
11. Bake at 350 F for 20 minutes or until golden brown. Take the buns out of the oven and immediately brush them with 3 tbsp melted butter.
12. Once they have slightly cooled, it’s time to cut the string. I like to start off by cutting all the sting on top and then pulling it down. And once all that is left is the knot, then I’ll pull it out.
13. Take a knife and make small slit in the center so you can stick the stem into the buns. Serve warm. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

FOR DOUGH: In a microwave safe bowl heat up milk until it reaches 100-115 F. Once warm add in honey and yeast. Stir and let activate, should take about 5 minutes.

In the bowl of a stand mixer combine the milk mixture and 4 tbsp melted butter. Then add in salt and flour, knead until a dough balls forms. Then knead for 5 more minutes. Oil up a bowl (I used corn oil) and place the dough inside the bowl, cover with clear wrap, and let it rise in a warm area for 1 hr. While the dough is rising, get the cooking twine ready. Combine 2 tbsp corn oil with the 48 8” long twine in a small ramekin. Mix so that all of the twine is covered in oil. Set aside. After hour has passed, knead the dough a split into 13 even balls. Save 1 dough ball for the pumpkin stems.

ASSEMBLY: To assemble the pumpkin rolls you will first need to lay down 4 pieces of string so they all evenly meet in the middle. Then place the dough ball into the center where all the string meet. Start off by tying the first string that goes though the center. I like to do a double knot so I know it won’t untie. Then trim off the extra string. Continue for the rest of the string until you have a nice pumpkin shape.

To create the stems, you’ll want roll the dough out into a long shape. Then slice it into 12 even slices. Roll out each stem until it is long and skinny. Grab a baking sheet pan and grease it up with corn oil. Take the buns and flip them so the knotted side is on the bottom. Let them rise for 30 minutes or until they start to get a little puffy. Preheat the oven to 350 F while the dough is rising. Bake at 350 F for 20 minutes or until golden brown. Take the buns out of the oven and immediately brush them with 3 tbsp melted butter. Bake at 350 F for 20 minutes or until golden brown. Take the buns out of the oven and immediately brush them with 3 tbsp melted butter.

Once they have slightly cooled, it’s time to cut the string. I like to start off by cutting all the sting on top and then pulling it down. And once all that is left is the knot, then I’ll pull it out. Take a knife and make small slit in the center so you can stick the stem into the buns. Serve warm. Enjoy!