Slightly sweet to taste, and adorable to look at, these gluten free Pumpkin Shaped Dinner Rolls will quickly become a family favorite each autumn. Whether you make them just for dinner rolls or wrap the dough around cheese or meat fillings, this dough is delicious and super easy to work with when made with my gfJules Flour.
The touch of maple syrup, brown sugar and spices are enough to let you know you’re enjoying bread that not only looks like a pumpkin, but has real pumpkin inside, too! Feel free to cut the sugar a bit if you’d prefer less sweetness, but I find that this amount is just right. Also feel free to double this recipe if you’re feeding a crowd, like at Thanksgiving!
I’ve given you two methods of forming these pumpkins shaped dinner rolls. You may have seen other recipes using the traditional baker’s twine technique — here’s the skinny:
While this one is super simple, it tends not to yield as crisp or even edges as the alternate snipping method I outline below it (and you may not always have baker’s twine).
Either one makes pretty pumpkins; nature never makes two pumpkins the same anyway!
Whichever means you choose, your pumpkins will be unmistakable and irresistible.
The stems on top seal the deal, so be sure to find something in your pantry to suit. I’ve used cut pecans and pea puffs, but if I had gluten free pretzels on-hand, I’m sure those would have been perfect as well. (I can’t keep gluten free pretzels in the house, or I’d eat the whole bag in one sitting!)
When forming the dough, make sure it’s soft and not crumbly at all. If it is crumbly when you’re shaping the pumpkins, they will not hold together well and have lots of cracks.
It’s important to measure your gluten free flour properly in every recipe, and you’ll notice it most when working with doughs like this one. If you need to add a bit more liquid to get the dough to hold together, so be it. Get your dough to the point where it’s soft and pliable but not super sticky.
If you need these gluten free Pumpkin Shaped Dinner Rolls vegan, no problem! Aquafaba is an easy substitute for the one egg white here.
Enjoy these festive gluten free pumpkin breads this fall and be sure to share a pic of yours in the comments below! If you love this recipe, please also leave a 5-star review!
Gluten Free Pumpkin Shaped Dinner Rolls
Gluten Free Pumpkin Shaped Dinner Rolls
The perfect gluten free bread for your Thanksgiving meal or any fall party! These adorable gluten free pumpkin shaped dinner rolls are as delicious to eat as they are fun to admire!
Ingredients
- 1/2 cup milk of choice
- 3 Tbs. butter or vegan butter (I used Earth Balance® Buttery Sticks)
- 1/3 cup brown sugar
- 1/2 cup (4.25 ounces) pumpkin puree
- 1 egg white OR 2 Tbs. aquafaba
- 1 Tbs. pure maple syrup
- 2 1/2 cups (338 grams) gfJules® Gluten Free All Purpose Flour
- 1/2 Tbs. pumpkin pie spice
- 1/2 tsp. salt
- 2 1/4 tsp. (1 packet) quick rise gluten free yeast
Instructions
Making Dough
Scald milk gently in a microwave-safe bowl or on the stove-top, bringing to 180°F without boiling or burning. Remove from heat and add butter; stir to melt.
Add milk/butter mix to a mixing bowl with sugar, pumpkin, egg and maple syrup, stirring to combine.
In a small bowl, whisk dry ingredients together, including quick rise yeast (if using regular yeast, proof first, then add). Mix these dry ingredients into the liquids with the beater attachment of a stand mixer or using a wooden spoon, stirring until well integrated and a tacky dough has formed that is pulling away from the sides of the bowl.
Transfer dough to a mat or clean counter dusted with gfJules Gluten Free All Purpose Flour. Divide dough in half and divide each half into 4 equal-sized pieces. Roll each piece in between your palms until a smooth ball is formed.
Twine Method:
Cut 4 equal legths of baker's twine 8-10 inches long. Lay them out crossing each other in the middle, as pictured above the recipe card. Place one dough ball in the center and pull up on opposing sides of each length of twine, gathering them all at the top and twisting. Transfer to a parchment-lined baking sheet and repeat with remaining dough balls.
Scissors Method:
Flatten each dough ball slightly between your palms, then snip eight times, spaced equally, without cutting all the way to the center. See photo above recipe card. Transfer to a parchment-lined baking sheet and repeat with remaining dough balls.
Rising & Baking Rolls
Cover rolls with parchment and set aside to rise in a warm location like an oven preheated to 200°F then turned off. After the rolls have risen, remove parchment and brush with egg wash, oil or milk and bake at 350°F for about 9 minutes, or until golden and a toothpick inserted into the center doesn't come out wet.
Insert a gluten free pretzel or half a pecan into each roll as a pumpkin stem to complete the pumpkin look before serving. Brush with melted butter, if desired.
Notes
If freezing and reheating, bring the rolls to room temperature, then wrap in foil and warm in a 350°F oven for 5 minutes or until desired temperature.
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