(cheerful music) – Hey guys, it’s Tessa
from handletheheat.com, and today I’m so excited
to be sharing with you my recipe for pumpkin bread rolls. Now, these bread rolls look
just like miniature pumpkins. They’re ultra cute and super impressive on any holiday table. I’m going to be showing you
exactly how to make them, so if you’d like to learn how to make these pumpkin bread rolls, then let’s go ahead and get started. For this recipe, I’m using my stand mixer, but if you don’t have a stand mixer, you can always knead this dough by hand. It’ll just take a few more minutes. Now, my first ingredient is
one packet of instant yeast, which also equals two
and a quarter teaspoons. If you don’t have instant yeast, you could always use active dry yeast. You just wanna make sure that you proof it with the milk in this
recipe for five minutes before you add it into the bowl. My next ingredient is a quarter
cup of granulated sugar. Now, this adds just enough sweetness to really compliment the pumpkin flavor, but if you prefer less sweet bread rolls, then go ahead and reduce that amount to just two tablespoons. Next up is three tablespoons
of unsalted butter, which I’ve gone ahead and melted, and this will add a lovely richness and a beautiful taste and
texture to these bread rolls. Next, I’m adding in one whole egg, and an egg also adds
richness, a beautiful color, and it helps to tenderize the bread rolls. My next ingredient is
one cup of whole milk, which I’ve gone ahead and
scalded in this sauce pan, which basically just means
I brought it to a boil, and then taken it off the heat, and let it cool to room temperature. You wanna make sure that it’s not too hot, otherwise it can actually
kill the yeast in the recipe. If you’re curious to know,
the reason we scald milk in a recipe like bread is
because heating it to that level actually deactivates the
whey protein in milk. Now, that whey protein
can actually prohibit the gluten from forming in this recipe, and it can also stop
the bread from rising, so you really wanna make sure to take the extra few
minutes to scald the milk. Now, my star ingredient is
half a cup of pumpkin puree. Now, you really wanna make
sure that you’re using pure pumpkin puree and
nothing with any added spices or other ingredients like pumpkin pie mix. And this just gives enough
of that pumpkin flavor so that it tastes amazing, but not so much that you feel like you’re eating pumpkin pie in bread form. Now, I’m just going to use my spatula to stir everything together. And then I’ll go ahead and
add in the salt and flower, and the reason that I wanna add in the salt separately from
the yeast is because the salt can actually
kill or lessen the effect that the yeast has on the recipe, and we wanna make sure to avoid that. Okay, so one teaspoon of
fine salt goes in next. And then my all-purpose flour goes next, and whenever I’m making a bread recipe, I always like to use a kitchen scale to weigh out my flour, because it’s so much more accurate than weighing by volume measurement, like by using measuring cups, and when it comes to bread,
accuracy is everything. So I’m just going to kind
of gradually add in my flour so I don’t end up with flour anywhere, and then I’ll go ahead and give this a mix until it comes together
in a rough, shaggy mass. Now, after that has happened, I’m actually going to let the bread rest, the dough rest, just for a few minutes, to allow the moisture of the recipe to be absorbed by the flour, and that’s going to help to make sure that the dough isn’t too sticky, and that it doesn’t take
too long to come together. So, I’m just going to attach
my dough hook to my mixer, and let the dough come
together on medium low speed. All right, so my dough
has been resting here for a few minutes, and now I’m going to continue mixing it on medium low speed
for about five minutes, or until it’s really smooth and soft. Okay, so my dough has been
kneading for five minutes now. I can see it’s nice and smooth, and when I go to touch it, it’s just a little bit tacky. Now, I’d rather have the dough be a little bit tacky
and a little bit sticky than add too much additional flour, to the point where the bread becomes dense and it ruins the entire recipe. If you do live in a very humid climate, you may need to add some extra flour. Just start with a
tablespoon and go from there until the dough looks kinda
like what you see here. So I’m going to go ahead
and transfer this dough to a new, clean bowl
that I’ve just sprayed with some nonstick cooking spray, and it’s going to rise in
there for about an hour, or until it’s doubled in size. And the amount of time that
your dough takes to rise will depend on the conditions
of your kitchen or your house. If it’s really warm,
then the dough will take a fast time to rise, if it’s really cold, then it will take much longer. All right, so I’m just
going to cover the dough with a piece of plastic wrap, you can also use a clean kitchen towel, and let it rise for about an hour. You wanna see that it’s doubled in size, so I always like to use a glass bowl so you can actually see how
much the dough has risen. All right, so it’s been
just a little over an hour, and my dough has just
about doubled in size, so now I’m going to turn it
out onto my work surface, get some flour going so it won’t stick, and divide it into 15 equal pieces. I love to use my handy
flour sifter guy here. I think it was actually originally
made for powdered sugar, but it’s perfect for getting just enough sprinkling of
flour onto my bench here, so that I can shape my
dough without it getting too much flour on it, and
without it sticking either. So I’m just gonna use my bench scraper, which costs just a few bucks
at the kitchenware store, and shape my dough into 15 pieces. And as you can see, the dough
is super easy to work with. It’s not too sticky. And even though the
dough was pretty sticky when I popped it in the bowl to rise, as it rises, it kind of
loses that stickiness and becomes much easier to work with. All right, so I have 15 pieces of dough, and I’m just going to go ahead and shape them into balls. I’m just taking the dough and kind of pinching it towards the bottom, so I get a nice, smooth ball shape. And then I kinda roll it on the counter until it’s nice and smooth and round. I’m going to do that for each piece, and then we’re going to be showing you how to get
that pumpkin shape next. All right, so I’ve got
my paring knife here, and I’m going to use it to slice eight slices into each ball of dough, and those slices are going to become kind of the lines that
form around the pumpkin to give it that gourd shape. And the lines will seem
really severe as you do them, but we’re going to let these
balls of dough rise again, and as they rise, they’ll kind of puff up and really look like pumpkins. So what I like to do is just cut one slice into each side of the dough, and I wanna make sure that I don’t pierce through the middle, otherwise I’ll just cut
the whole thing in half. And then I go ahead and repeat the same thing on either side, and then add more slices until
I get eight slices total. All right, so all of my balls of dough have been cut into the pumpkin shape, I’ve placed them on a
parchment-lined baking tray, and now I’m just going to cover them with a clean kitchen
towel to let them rise again for about 45 minutes to an hour, or until they’re doubled in size. All right, so my rolls have
been rising for about an hour, and they look nice and puffy now. While they were rising, I went ahead and preheated my oven to
350 degrees Fahrenheit. Now it’s time to get these
rolls ready for baking. I have my little brush here, which I’m going to use
to brush my egg wash on, but first, I’m going to take
the blunt end of this brush and poke a hole into each
roll, just through the center, and this is going to create the hole for the stem of the pumpkin to go. And we’re going to use
some pecans, actually, to mimic the look of
the stem of the pumpkin. So now I just have my egg wash, which is just one egg that I’ve beaten with two teaspoons of water, and I’m just going to brush this all over each roll, and this is going to help give the rolls a really nice golden
brown, shiny exterior, and just a little bit
of extra added richness. Okay, the rolls are ready to bake for 15 to 20 minutes,
or until golden brown. Okay, the rolls just came out of the oven. They look absolutely perfect,
golden brown and delicious. The entire house smells amazing. And now, for the finishing touch, I’m just going to take a sliver of pecan and place it into each
hole of each bread roll to really give it that
beautiful pumpkin look. Okay, so my bread rolls are all done, they’re ready to be served. If you’d like to make
this recipe ahead of time, which is perfect for the holidays, then be sure to check out the
blog post for this recipe. I’ll have full make ahead
instructions over there. There’s also a recipe for my honey cinnamon butter there too, which are the perfect accompaniment
for these bread rolls. Thank you so much for watching. If you enjoyed this video, please give it a thumbs
up and share it with another bread loving friend. Please let me know in the comments below what you’d like to see next time, and I’ll see you in another video soon.