I recently sorted through months -- if not years -- worth of recipes, discarding the ones that didn't sound as good as they originally did and filing the ones I wanted to cook for my family. One, however, was kept out because I knew it would be perfect for Thanksgiving.
The recipe was from a flyer I'd received from Bridgford, a company that makes frozen bread dough. I was familiar with Bridgford because I use their Parkerhouse rolls to make better than garlic bread pull apart rolls. This time, though, with just a few easy additions, the rolls are transformed into pumpkins.
The visual design of the rolls was inspired by Holly, food blogger behind Beyond Kimchee, using a homemade roll recipe. I substituted the roll recipe my family has come to expect for the holidays, but you can use your favorite roll recipe, or save time and start with a package of frozen rolls from the grocery.
Shape the homemade bread dough or thawed rolls into balls. I normally get 18 cloverleaf rolls from one batch of dough. I made the balls a little bigger so I only ended up with 15.
Try to keep the balls close to the same size to ensure they bake evenly. Don't fret, though, if the balls aren't the same exact size because pumpkins aren't all the same size either!
Put the dough balls on a greased cookie sheet, spacing them about 2-inches apart.
Flatten each ball slightly using the palm of your hand.
Using a pair of kitchen shears or a knife, make six cuts around the edge of the dough.
Make a hole in the center of the dough using your pinkie.
Cover the dough and let rise until double in size. Insert a pecan piece in the hole in the center for the stem.
Bake for 15 to 20 minutes, or until golden brown.
Whether you make the rolls from scratch or use a package of frozen rolls, these pumpkin shaped rolls are a whimsical and delicious addition to a Thanksgiving meal.