Pumpkin-Shaped Bread Rolls

Step 1

Warm the 1 cup milk and 0.25 cup butter together until butter melts and mixture is lukewarm (about 110°F). In a large bowl, combine 3.5 cups flour, 2.25 tsp yeast, 0.25 cup sugar, and 1.5 tsp salt.

Step 2

Add the milk mixture, 1 egg, and 1 egg yolk to the dry ingredients. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Step 3

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours. Punch down and divide into 8 equal pieces.

Step 4

Shape each piece into a ball. For each ball, make 4-5 deep cuts from the top center down the sides, leaving the center intact, to create pumpkin ridges.

Step 5

Place rolls on a parchment-lined baking sheet, cover, and let rise again until puffy, about 30-40 minutes. Meanwhile, preheat oven to 375°F.

Step 6

Whisk the remaining egg with 1 tbsp water and brush over the rolls. Bake for 18-20 minutes until deep golden brown and hollow-sounding when tapped. Cool on a wire rack.