Monday, October 31, 2011

Pumpkin Rolls--knotted, roll, and bird rolls

This recipe for Pumpkin Knotted Rolls was chosen by Phyl of the Artisan Bread Bakers Group.  I did make a change to the recipe--I used water instead of milk.

"Dough gone wild!"  I left the house to do something, and came back about an hour after I should have.  This dough really rose:

Different shapes, different toppings:

Instead of just round or knotted rolls, I thought I'd try several shapes.  This sheet has  knotted rolls and bird rolls.  The bird rolls are simply knotted rolls that don't have the ends turned under.  I added currants for the eyes and pumpkin seeds for the beaks.

The next pan contains round rolls, shaped like a mini boule, and single braid rolls:

More bird rolls, so I can practice.  Each roll is 3 ounces of dough.

The finished products:

I put cinnamon and sugar on top of the egg wash for the birds on the left.  The rest had sesame seeds and/or pumpkin seeds.  We will have quite a taste testing!

We had a roll that was topped with sesame and pumpkin seeds for dinner.  It had a nice texture and crumb:

The rolls were slightly sweet, but still very good with our creamy mushroom-dill soup.
We can't wait to try the sweet bird rolls!

Thanks for stopping by.  I hope you will leave a comment.  What are your favorite fall rolls?



  1. Cute, but they look more like harbor seals to me.
    Hope you had a Happy thanksgiving.

  2. How cute! I love the bird rolls. I'm curious how the flavor of the rolls is with the water instead of the milk.

  3. Thanks, guys!

    Cathy, it was a good flavor. I am guessing the texture wasn't the same, but we liked it. I thought of using soy milk, but that's sweeter.

    Guff--You crack me up! I thought the finished rolls look like seals, but you know the TYPE of seal! :-)

  4. These are so cute and look delicious!