These pumpkin bread rolls are a perfect twist on a classic roll for a fun festive fall treat. These delicious and adorable pumpkin shaped buns are easy to make with a hint of warm spices for a heart warming treat best served with melted butter and a pumpkin spice latte. You will LOVE these!
Ingredients
2 1/2 cups flour
2 tsps yeast
1/2 cup pumpkin puree
1/4 cup light brown sugar
1/2 cup warm milk
3 tbsp butter, melted
1 large room temperature egg
1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon clove
1 tsp Matcha powder
6 whole cashews
Steps:
1. In a bowl mix together warm milk with dry yeast and set the mixture aside for 5 -7 minutes for the yeast to activate. Then add pumpkin puree, sugar, half of the beaten egg and melted butter.
2. Mix flour, salt and all the dry ingredients together and add this mixture into the wet mixture and stir well. Make a rough dough cover it and set aside for 10 minutes.
3. Bring out the dough and knead well for 5 to 7 minutes until it comes together and is smooth, form it into a ball, oil it well and place into a greased bowl, cover it and keep it in a warm place for 1 hour or until it doubles up in size.
4. Take out the dough and cut into 6 large equal portions for the pumpkin bread and one small ball about 2 inches big for the stems. Take the small ball and add Matcha powder to it and mix well. Cut it into 6 equal portions to make stems, fill with 1 peice of cashew and shape the dough in a thick stem.
6. Make 6 smooth balls for the pumpkin bread and fill the center of it with a small piece of mozzarella cheese, seal the cheese well.
7. Shape the balls into pumpkin shapes by using a cooking cord and tying it around the dough in the shape of a pumpkin (Make sure not to tie the string too tight) or use a sharp scissor dipped in oil to cut sharp clean cuts on the dough (as pictured below).
8. If making the shape using the scissor, using a chopstick or a skewer, make a centimeter deep hold in the buns for the cashew stem. If making the string-tied shapes, bake the stems on the side with the buns and attach later.
9. Set the buns in a warm place to rise for a second round for 20-30 minutes until the dough has doubled in size.
10. Add the cashew stems you made earlier to the buns by carefully pushing them into the center of the buns. If the holes close, re-puncture with a chopstick and place stems in.
11. Brush each bun with the remaining half egg to make egg wash and bake for 20-25 minutes at 350F until golden brown.
12. Take out the pumpkin bread buns to cool down for 30 minutes. Remove the string, brush with melted butter, and add the cashew stems that will imitate the stem.
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