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!
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Servings: 8 Pumpkin Dinner Rolls
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.
Video
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.