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Oct 132015
Pumpkin Bread Rolls

 Pumpkin Bread Rolls


Fall is synonymous with bread baking in my home. And not just any bread baking. Anything Pumpkin. Squash rolls top the chart every time and no one at home is bored of them. It remains the family’s favorite bread, especially the teen’s. A few of my friends recently reminded me that I had not sent the squash rolls their way in a long time – Like 6 whole months! And extracted a promise that I would bring them some as soon as I made them.

 Pumpkin Bread Rolls

I tried to fulfill the promise, but this time I had different plans for the rolls. I added some pumpkin spice, and used the Tangzhong method to make the bread. I wanted rolls that were softer even after a day or two. The teen loves to take a few to school for snacking.

 Pumpkin Bread Rolls

I changed up my recipe for the squash rolls and added the tangzhong into it. The result was a soft pillowy texture that I wanted. I ate it with some cream cheese topped with pumpkin spice and pecans.


 Pumpkin Bread Rolls

Let’s take a look at the other Fall Flavors being shared today by the Bread Bakers. Wendy was our delightful host this month and she choose the theme hearty fall breads . Wendy Blogs  at : –  A Day in the Life on the Farm

      Let’s take a look at the other Fall Flavors being shared today



#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Pumpkin Bread Rolls #BreadBakers

Pumpkin Bread Rolls #BreadBakers


    For The Tangzhong (Flour-Water Roux)
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/2 cup milk
  • For dough
  • 1/2 C Milk
  • 1 C cooked squash [butternut, pumpkin]
  • 1/3 C Tangzhong [made from above ingredients]
  • 1/2 C unsalted butter
  • 1/2 C sugar
  • 1 Tsp Salt
  • 1 Tbs yeast
  • 1/2 C water
  • 6- 7 C of all purpose flour
  • 1/2 tsp your favorite pumpkin spice
  • 1 egg for egg wash
  • Pecan halves for using as stems


    Make Tangzhong
  1. Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.
  2. If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If like me, you don’t have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
  3. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day.
  4. Make the bread
  5. Warm the water, add yeast to proof.
  6. Warm milk, add the butter. Mix
  7. Add sugar and let it dissolve.
  8. Once the yeast is ready in about 15 minutes, mix all the ingredients and make the dough, adding in the Tangzhong.
  9. The dough will feel sticky but don't be tempted to add more flour. Knead the dough until it becomes a soft pliable dough.
  10. Cover and Let the dough rise to almost double - about an hour
  11. Shape into rolls, line them on a pastry sheet covered with parchment paper.
  12. Let them rise again, covered ,for about 30 minutes, brush with egg wash.
  13. Bake at 350* F for 15- 20 min


To make them into pumpkin shapes, Roll the dough balls and flatten each ball slightly with the palm of your hand and using a pairing knife, make six to eight slices around the ball. Don't slice through the middle! As soon as the pumpkin rolls come out of the oven, stick in a pecan half on top.

  15 Responses to “Pumpkin Bread Rolls #BreadBakers”

Comments (15)
  1. That’s not just the best answer. It’s the bestest answer!

  2. Such perfectly shaped pumpkins!! I loved your idea of using tangzhong in the dough!! Pillowy soft pumpkins guaranteed!!!

  3. shape is awesome and I always love texture of breads made with tangzhong method – so soft – these must have been awesome

  4. So cute and I bet they tasted even better than they look!

  5. Wow, your pumpkin bread rolls look awesome. Love the shape.

  6. These are the cutest! That little stem on top? And I bet they taste just as good as they look!

  7. Wow! Those rolls are gorgeous! Such a perfect shape. And I know their flavor is every bit as good as their looks. Really super recipe — thanks so much.

  8. I can’t believe the high quality of breads and foods that come out of your kitchen. You amaze me each time you post a recipe and this shaped pumpkin bread is truly special.

  9. How cute are these?? They are so adorable and would be perfect for Thanksgiving! What a wonderful post!

  10. I have never heard of tangzhong but I love soft dinner rolls and thank you so much for the comprehensive instructions for making the pumpkins. I LOVE these.

  11. These rolls are adorable, and you did a great job of instructions! These would be perfect for my Thanksgiving table!

  12. Anshie you are so creative! Love the look of your bread! Gorgeous!

  13. So cute! These are amazing Ansh! And I bet they taste better than they look. . . if that is possible.

  14. These rolls look very tempting! Want to dig in right away.

  15. AMAZING! Yes, I had to put that in all caps because these rolls are spectacular.


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