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

  1. I wish you would give us a recipe which is suitable for other wooden spoons than the most experienced one. How are my other wooden spoons supposed to get experience when I always use the one which already has the most experience? 🙁

  2. Hello, how could I substitute the milk for someone lactose-intolerant, without losing out on substance and flavour too much?

  3. would the strings work on store bought dough? I am just horrible at making dough for some reason so i resort to just buying those tube ones.

  4. Your voice alone made me subscribe lol it’s so satisfying. Combined with the food!…Yep new subbie 😂❤️✌🏽

  5. I wonder how much the recipe would change if I use traditional yeast. Should I let it activate separately and then add the rest of the flour or it doesn't matter and I can add them directly and start working on my dough?

  6. imagine a sweet filling inside and decorating the outside with chocolate drawings to make them look like jack-o-lanterns!

  7. Ok. Darn you, Chef John. I’m doing these for Thanksgiving Dinner because I need a little attention this year. 😕 🧡😻🎃

  8. If I was 50 years younger I might try this but at my age I just think 'they will get eaten just as fast as regular rolls'. Sad. The magic is gone from my life.

  9. What if you added a little bit of orange food coloring to the dough making process???? Then you’d have real looking mini pumpkins

  10. Thank you chef for the recipe I’m definitely making it for thanksgiving or sooner. I just have a question.. how long / days in advance do you recommend to make it before ready to eat?? Thank you. I appreciate it.

  11. Two things I noticed: First, you did not manage to tie one single square knot. They were all granny knots. And second, did you notice the bug that runs around the base of the first bun you floured at around 6:38? 🙂

  12. How about using this technique for a soft sugar cookie? Maybe not as big, and with some appropriate food coloring?

  13. Great… just when I finally get a ‘freakishly’ small wooden spoon, now I have to get a “most experienced” wooden spoon…

  14. I feel a bit played because I saw the thumbnail and thought the title said "Pumpkin-Spiced Dinner Rolls"…. I'm a bit disappointed, but still gonna watch the whole thing lol

  15. #3:20 You lost me at this part, are we supposed to skip "The Ole Poke-A Poke-A" once the dough has risen? I was left confused at this point and needed a nap.

  16. That's not a fly it's the words on the bottom of that baking mat its just cut off by the roll so you only see a tiny bit. Calm down folks! If it were a fly it would have flown off when he put the powder down and Chef John would never put up a video with flies on his food. Have a little faith here.

  17. In one fine rhyme, causing a curious googling, my believe that I knew just about every use for a rope got squashed.

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