These pumpkin bread rolls are as deliciously soft and tasty as they are adorable and are shaped like small pumpkins. Inside they are filled with a savoury chilli and spring onion cream cheese filling. These pumpkin dinner rolls are perfect for the Thanksgiving table or just because!
Even if you don't shape these bread rolls into the mini pumpkin shape I hope you'll make these as regular round dinner rolls. They're incredibly soft and moreish and I liked that they had pumpkin and turmeric to give them a bit of extra goodness. Plus that filling is just a tasty bonus!
I know that I always go on about tangzhong or water roux for breads but I think that if you're making these for Thanksgiving or a similar gathering, the last thing you want to be doing is making bread on the day because you might be preoccupied with a turkey or another bigger dish.
The gratifying thing about tangzhong, apart from the softness of the bread is that it keeps bread fresh for longer. You can absolutely make these a day or two beforehand, keep them in the fridge and then just warm them up just before you want to serve them and they will still be soft and fresh as though you had just pulled them out of the oven.
Tangzhong does make the dough a bit soft to work with and to help in that you can always add a bit more flour (like 50g/1.7ozs) so that it is easier to roll and deal with. I try not to add to much flour as that can make them less fluffy. If you're a pro at tangzhong breads and have made them before (like my bakery style hot cross buns) then just oiling the surface with an oil spray will make things easier. I will say that even my first attempt with the string was clumsy and quite misshapen but once baked I couldn't tell which one was the bungled first attempt as once they swell up they look like pumpkins! Also make sure to let them cool before cutting off the string.
However if you're new to bread dough I will say with a great deal of love to make these as regular round buns or you may find yourself a bit frustrated at dealing with this delicious but slightly sticky dough. They'll be just as delicious as the pumpkin shaped version. Or you can make some cuts into the side of the buns like they do here..
When Mr NQN saw these pumpkin buns he was rather delighted. "How did you get the pumpkin marks?"
"It's a secret!" I said.
I know that women are often mysterious to men. That day I had done my workout and had a shower. Mr NQN didn't realise that I was in the bathroom and burst in. I had just gotten out of the shower and was applying body lotion to my leg and it was raised on a bench and I was holding a cooking spatula in my hand.
He looked at me confused when he saw the spatula. "Huh? What are you doing?"
"I'm baking!" I said shutting the door quickly.
Actually I was using the spatula to scrape out the body cream from the container that I had cut in half (my sensitive skin body lotion is unfortunately very expensive and I'm not wasting a drop!). But I like to keep him guessing and I'm sure right now he has no idea what I was doing! And he might think it had something to do with these pumpkin bread rolls...
So tell me Dear Reader, do you make bread at home? Are you a novice or expert with tangzhong? And do you find people a bit mysterious?