Pumpkin-Shaped Dinner Rolls – Food Wishes

hello this is chef john from food wishes
daikon with pumpkin dinner rolls that’s right have you ever been eating a batch
of freshly made dinner rolls and thought to yourself these are really good but I
wish they had taken longer to make and look like little pumpkins well probably
not but after watching this video that could actually happen and while it is
true these are a little more labor-intensive those looks of
wonderment and smiles on your guests faces more than make it worthwhile so
with that let’s go ahead and get started with this very simple dough and that’ll
begin with some warm milk okay not room temperature not hot somewhere in between
and then over that we will sprinkle one package of dry active yeast plus a
tablespoon or so of honey all right exactly how much depends on how sweet
you want these but generally a holiday dinner roll should have a little bit of
sweetness to it and then we’re also gonna want to add a generous amount of
melted butter preferably from cows and a grass for a
living and then we will go ahead and give that a quick stir before finishing
this up with our flour and as usual we will hold a little bit back so we can
knead that in later all right if you only remember one thing from this video
it’s that you should never add the entire amount of flour call for in a
recipe and then last but not least we will add our salt and that’s it we’ll go
ahead and take our most experienced wooden spoon and start stirring all this
together and we will keep stirring until we formed almost a dough alright so we
want everything to sort of pull together but it’s still going to be way too
sticky to knead which is exactly what we want because what we’ll do when it does
reach that stage is go ahead and transfer that onto our work surface onto
which we sprinkled the rest of our flour and we will start kneading which is not
going to be easy right away since this is so sticky but as that dough picks up
the flour on the surface it will become less sticky and smoother and more
elastic and if everything goes according to plan eventually we will end up with a
very soft fairly elastic but not too sticky dough and by the way if your
dough is picked up all that flour on the surface and it’s still sticky just
sprinkle over some more and then keep sprinkling until it’s just right and one
of the great clues you’ve added in enough flour is that the dough will stop
smearing and sticking onto your fingers and the surface which
is exactly what’s happened here and at this point we should be able to shape
this into a ball of dough that holds its shape and stays nice and round and sits
up nice and perky and when we give it a push with our fingers that dough springs
back so that is looking just about perfect and once that’s been
accomplished we’ll go ahead and transfer that into a lightly buttered Bowl and
then we’ll cover it and let it sit in a warm place for about an hour and a half
or until it doubles in size and then while we’re waiting for that to happen
the other prep we could do would be to cut some pieces of string about eight to
ten inches long and we’re gonna need four per roll and once those are cut
will transform into a bowl and toss them in a little bit of vegetable oil and we
just need enough to coat and I have no idea why I poured so much in all right
because if you’re tossing these in the oil is flying out of the bowl you added
too much but anyway we’ll go ahead and coat our pieces of kitchen string and
some oil at which point we’ll simply set those aside until we’re ready to bind
our balls of dough and then assuming our dos risen we can go ahead and proceed to
the next step and by the way I forgot to mention I did
butter the foil to cover this with just to prevent sticking
but anyway what we’ll do is go ahead and deflate our dough and then transfer to
our table and sort of press it down into some kind of uniform shape and thanks to
this dough having so much butter in it we probably don’t have to flour the
surface but if for whatever reason yours is sticking go ahead and then once this
was pressed down I went ahead and split it in half
since this recipe is gonna make twelve portions but to make the filming a
little easier I’m only gonna do six and actually save that other half for some
Danish experiments and then what we’ll do once we’ve cut this into some
hopefully equal sized pieces is roll each piece into a nice round ball and we
do that by cupping our hand over the dough and then we just sort of press it
lightly and use a circular motion and if you do that for about 10 or 15 seconds
you should end up with something that’s beautifully round and relatively smooth
so I did that all six of my portions at which point we’re gonna cover these and
let them rest for 15 minutes and if you don’t have a bowl you could use a
kitchen towel or some like the oil plastic wrap and then once our dough has
rested for about 15 minutes we can proceed to tie it up
and to accomplish that we will place four pieces of string down as shown
making sure that point in the center where they all come together is very
precise and then we’ll go ahead and transfer our dough on with a smoothest
side down and then one at a time we’ll take each string and tie it together
using a simple square knot at the top and while we do want to fairly snug
against the dough we don’t want to do it too tight where it’s actually cutting
into the dough and then once we’ve made that knot at the top we’ll go ahead and
snip off the excess and I know it looks like we’re wasting string and we could
have made these shorter but oiled string is fairly hard to handle so having a
little bit extra string does make things easier and by the way there’s two ways
you can do this the slow but easy way which is what we’re using here or the
fast hard way where you take one piece of string and you wrap that around
making one knot at the top but I really do think this method even though it
takes a little longer looks a lot better once they’re baked but anyway I’ll
explain more about that in the blog post and it’s really up to you to decide how
to tie these I mean you are after all the Matahari of your dinner roll shabari
and once you get the swing of things this really does not take that long oh
and one word of warning if your sections didn’t come out perfectly even do not
try to adjust it okay to my nature to want to grab that string and try to move
it over but that will not work so as you’re tying these try to get them
as equally spaced as you can and as we finish these we’ll go ahead and transfer
those onto a Silpat lined baking sheet with the knot side down okay very
important knot side down alright so I went ahead and did that to all six of
mine which really only took me about 10 minutes it just seemed like much longer
and then what we’ll do once all our dough balls have been bound and panned
is simply let them sit in a warm spot for about 30 minutes or so which is when
all the magic happens because what’s going to happen is these sit and that
dough expands is that thanks to our perfectly position strings we’re gonna
end up with what we call in the business cleavage check it out and of course once
these are baked that’s gonna give them their beautiful little pumpkin look and
then to finish these off we’re gonna do two things both optional one would be to
sift a little bit of flour over the top to sort of give him that dusty dinner
role look I like and also if we want we could take a little bit extra dough and
sort of roughly form it into these little stem like shapes and by the way
I’ve seen versions of this where for the sad people we use things like pecans or
some pumpkin seeds but personally I think the dough looks better and these
really do only take a few seconds to shape and that’s it once all that said
these are ready to transfer into the center of a 375 degree oven for about 25
minutes or until lightly browned and looking like the most adorable thing
you’ve ever seen oh yeah the cuteness factor here is off the charts and then
to finish these what we’ll have to do is remove the string but we have to let
them cool before you do that all right not all the way but wait till literally
swarm otherwise you’ll probably crush them and once they have cooled down what
we’ll do is take our scissors and cut through all four pieces of string at the
top at which point we will carefully peel down and remove those strings and
yes I did practice on the first five before filming this last one and what I
learned was is make sure you pull down all the way as far as you can go before
flipping it over and then pulling out that not all right so go slow and be
careful but because we all that string first it really does come out pretty
easily and that’s it once the strings are gone we’ll go ahead and cut a little
hole in the top into which we will place our stems and it was right here that I
made my biggest mistake because what I realized later is that the stem is the
thickest where it attaches to the pumpkin and then it tapers off so
technically I am putting these in upside-down but anyway I’m probably
overthinking that and as I transfer those onto a rosemary lime platter I
really did think they look great and trust me so will your guests and of
course as I always like to remind folks when we do something like this it does
not matter how pretty or cool something looks if it doesn’t also taste amazing
and thanks to a fairly classic dinner roll dough these really did all right
these are very light and buttery with just a hint of sweetness and would pair
perfectly with any of your holiday menus and above and beyond serving these is a
super cool look inside we could actually slice these open and use them for a
seasonal slider like maybe a citrus infused pork and fennel sausage or maybe
a little dry cranberry studded turkey burger that
would be cool oh and in related news I may have just coined the term seasonal
slider but anyway whether use these to make gorgeous little sandwiches or just
as a good old-fashioned delicious tea and gorgeous to look at dinner Oh either
way I really do hope you give these a try soon so head over to food wishes
dot-com for all the ingredient amounts of more pho as usual and as always enjoy you

100 thoughts on “Pumpkin-Shaped Dinner Rolls – Food Wishes”

  1. We are looking forward to our teen daughter making Thanksgiving dinner (again) using your recipes! This beautiful dinner roll recipe will be added! 💕You are an inspiration to her! Thank you.

  2. These look so cute! Im definitely making them this thanksgiving! Itll be the first one i host ☺️

  3. would be easier to take some butter and just glue the stem on top. would like to see a recipe on Jack Be Little pumpkins that fit in your hand or Red Kuri squash since I grew both in my backyard.

  4. Very nice but I might tinker with this to try & make a sweet version of this. Kinda like a sweet sticky roll that looks like a pumpkin. 🎃

  5. Thank you Chef John I subscribed long ago and "like" all your videos incl this one. Here it is w squash for a twist. https://www.youtube.com/watch?v=WlVWZbOUXIs

  6. "Remember to buckle your pumpkin up or she may become a squash…. "

    Larry the crash test dummy 199something

  7. you are the nick kroll of your pumpkin roll… terrible…. everything nicks ever done… terrible

  8. Oh my gosh they are so adorable 😍😍 I absolutely love these. We aren’t in the fall season here in Australia but I’d make those anytime of the year

  9. You should post a bread bowl recipe so we can use these (or bigger versions >:) ) for a full meal, Maybe it could be called like "Vegetable Cauldron"

  10. Is it cheating if I make these with pizza dough and garlic butter, and tuck a meatball and a little marinara inside? I so want Pizza Pumpkins to be a thing…

  11. Now when I serve my kids I sing to them "and as always enjoy" they think I fell off my rocker lolI

  12. They look great! I can't imagine having to make two dozen… Fortunately, my sister in law is responsible for the holiday breads. Maybe I'll forward her this video and send her over the edge.

  13. sorry, this is completely unrelated to the video, but does anyone else picture chef john as the person in his profile pic? or is that just me?

  14. Okay okay okay.. am I the only one who’s going to admit these are a great idea but ain’t gonna do all that work for 30 ppl? Or more…. um um NOPE🤣🙄😁

  15. Thank you chef John for sharing your beautiful creation. I am going to make a lot of them for my Thanksgiving this weekend

  16. After listening to chef John for a long a time I can now speak like him and I have to say that my wife is pissed 😂

  17. Omgosh these are so cute !! Iove to make things like this for holidays. I'm in love ❤️😍

  18. 5:55 so… do not put the knot on the top?

    And what’s a shibari?

    You know, since you’re cutting a hole in the top for the stems, why not create a mint/basil + ricotta/goat cheese filling to pipe into them?

  19. You miraculous bastard! I mean you are after all the pied Piper, of what you put in your holiday slider. Anyway, you're pretty much the greatest Chef John

  20. After all, you are the country bumpkin of how you make your dinner rolls that look like a pumpkin.

  21. Love them
    But I wonder if I can cheat and use canned…I'll play with them and let you know..
    I just don't know if I could actually make these…I failed Homemec in high school I was more I to sports and boys back then and that was some time ago…I'm now
    Starting to have Intrest cooking…..You channel gives me
    Ideas and courage to try .
    Thanks for make it look easy and Oh soo good ❣

  22. Sure, it's a lot of work for a roll, but imagine this served at a fall wedding. If that doesn't wow your guests . . . .
    Of course we could also call these Shibari Rolls!

  23. I might actually do this for Thanksgiving. I'm actually not in charge of the turkey this year, so I would have the time for this. You also make it look easy. As always!

    Sidenote, I appreciate that you say "preferably" when specifying an ingredient, i.e. grassfed butter. I always have to roll my eyes so hard when I watch/read a recipe that like, add "organic-homemade-low-sodium chicken stock" etc…like those aspects are necessary to the recipe. 😂😂😂

Comments are closed.