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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.

Make the bread

  1. Warm the water, add yeast to proof.
  2. Warm milk, add the butter. Mix
  3. Add sugar and let it dissolve.
  4. Once the yeast is ready in about 15 minutes, mix all the ingredients and make the dough, adding in the Tangzhong.
  5. The dough will feel sticky but don't be tempted to add more flour. Knead the dough until it becomes a soft pliable dough.
  6. Cover and Let the dough rise to almost double - about an hour
  7. Shape into rolls, line them on a pastry sheet covered with parchment paper.
  8. Let them rise again, covered ,for about 30 minutes, brush with egg wash.
  9. Bake at 350* F for 15- 20 min

Recipe Notes

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.