Pumpkin Bread Rolls

Pumpkin-shaped bread rolls, adapted from Bianca Zapatka's recipe with dairy substitutions (butter, yogurt, and milk in place of the vegan originals). This is the version I actually made on October 24, 2026.

Makes: 8 rolls | Total: ~2 hrs (25 min prep + 1 hr 10 min rising + 20-25 min bake)

Ingredients

• 120 ml lukewarm water (about 35°C)
• 1 packet (2 tsp) dry yeast, or 21 g fresh yeast
• 1 tsp sugar
• 450 g all-purpose or spelt flour
• 1 tsp salt (use 3/4 tsp if your butter is salted)
• 2 tsp cinnamon or pumpkin pie spice
• 50 g Greek yogurt
• 200 g pumpkin purée
• 50 g soft butter
• 1/4 cup milk, to brush, plus a pinch of turmeric (optional, for colour)
• Kitchen twine: 8 × 80 cm pieces

Method

1. Stir the yeast and sugar into the lukewarm water and rest 3-5 minutes, until foamy.
2. Mix the flour, salt, and cinnamon. Add the yeast mixture, yogurt, pumpkin purée, and butter, then knead 5-8 minutes until smooth and elastic.
3. Cover and rise 45-60 minutes, until doubled.
4. Divide into 8 pieces (~110 g each), roll into balls, and loosely tie each with twine to segment it like a pumpkin — don't tie tight, the dough still needs room to rise.
5. Rest covered for 20 minutes on a lined baking sheet. Brush with the milk (and turmeric, if using). Bake at 180°C / 356°F for 20-25 minutes, with a small dish of water on the lowest rack for steam. Cut the twine off after cooling.

Equipment

• Large mixing bowl + small bowl, wooden spoon
• Mixer with dough hook, or hands
• Lid, plastic wrap, or a damp tea towel, for covering
• Baking sheet + parchment paper
• Small oven dish for steam, pastry brush, scissors

Notes

• One 796 ml can of E.D. Smith pure pumpkin purée is a little over 800 g, so a single batch uses about a quarter of a can — roughly 600 g left over, which keeps in the fridge.
• Keep the water lukewarm, around 35-40°C. Yeast starts dying around 60°C, so hot tap water can kill it before you start.