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Pumpkin Shaped Rolls

These French Bread rolls added some fun to our Canadian Thanksgiving table, so I thought I'd share them for our American readers today.

  • 2 tablespoons sugar
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • 2 cups hot tap water
  • 4 - 4 1/2 cups unbleached flour, white - can use half whole wheat or multigrain *
  • 2 tablespoons instant yeast
  • 1 egg white, beaten ( for egg wash)
  • short cinnamon stick or pretzel pieces for stems (to be inserted after baking)
  1. Put sugar, oil, salt and hot water in a mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
  2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with a dinner plate or tea towel and plastic bag.
  3. Let rise until double, about 1/2 hour. Line 2 baking sheets with parchment paper.
  4. With greased hands, take a handful at a time and, using thumb and forefinger, pinch off balls, the size of a small orange. 
  5. With a sharp serrated knife, gently score each bun using an arched flex, so as not to flatten bun. Dip end of wooden spoon in flour and poke a hole in the center of each bun. Cover lightly with tea towel and plastic bag.
  6. Let rise about 30 - 45 minutes. Re-poke the holes and brush with egg wash.
  7. Bake in pre-heated oven at 400°F oven for 18-20 minutes, or until golden.
  8. Insert stems while still hot and allow buns to cool on wire rack. Yields 20 - 24 rolls
* Flour purchased in the USA may need a tsp of vital wheat gluten added to the flour


  1. How adorable are these rolls! Just perfect for the holidays!

  2. You just gave me an idea. I'm taking pumpkin rolls (i.e., made with pumpkin) to Thanksgiving dinner next week, and I will use shape them like you did yours. Thanks!

  3. Oh drats. I was hoping for a video giff of the "arched flex". Or should that be the "Friesen Flex"?

    The buns are beautiful Anneliese, and they look so toothsome.



    1. I'm smiling at my wording there as well. It's what I came up with as I was trying to say that you do not chop down on the bun. It's the sides that need more of the indentation. A videographer would be nice to have on hand. Another method is to use scissors to cut into the sides ... when I tried that they looked like pinwheels.

    2. It's a perfect description. I'm sure we ALL got it. I continually marvel at your care for the little details, as do all the MGCC. It sets you apart.



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