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Pumpkin bread in Brookline and Coupe stoneware.

Pumpkin Shaped Rolls 

Pumpkins aren’t just for carving – they’re for eating too! These adorable Pumpkin Shaped Rolls are delicious when served warm with melty butter on the inside. They also pair nicely with our Butternut Squash Soup on a cold day! Don’t be intimated by the task of making the pumpkin shapes – it’s easily done with kitchen twine.

Prep: 30 minutes | Rise Time: 1.5 Hours

Bake: 20 – 25 mins | Total: 2 hours 25 minutes

Yield: 6-10 Rolls

Pumpkin bread and soup in Brookline and Coupe stoneware with squash.


  • 3 cups bread flour
  • 1 cup whole wheat flour 
  • 7g/one package dried yeast (instant)
  • 2 tsp caster sugar (superfine granulated sugar)
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1/2 tsp nutmeg 
  • 3/4 cup whole milk
  • 2/3 cup pumpkin purée
  • 2 tbsp olive oil
  • 1 egg yolk plus 1 Tbsp milk to glaze
  • 6-10 cinnamon sticks 


  1. Sift the flour into a bowl. Add the sugar, salt, turmeric and nutmeg and mix to combine.
  2. Warm the milk until lukewarm (not too hot), add the yeast, stir and set aside for 5 minutes. Then mix with pumpkin purée and olive oil. 
  3. Using electric mixer, mix all of the ingredients (wet and dry) on low speed until combined. Then increase the speed slightly and mix for a further 5 minutes, until the dough is smooth and cleanly leaves the side of the bowl.
  4. Shape the dough into a ball. Lightly oil a mixing bowl and place the dough ball inside. Cover and leave the dough in warm place for about 1 hour, (it should double in size).
  5. Turn out the dough onto a lightly floured work surface and knead it lightly for 20 seconds. Divide the dough into 6-10 even pieces. Shape each dough portion into a tight, smooth ball.
  6. To create the pumpkin shape, lay a length of kitchen twine on the work surface. Place one dough ball in the middle of the string, then bring each end up and cross them over the dough ball as if wrapping a parcel. Repeat this wrapping with the twine so that it marks out 8 sections of the dough ball. Tie the string in a knot to secure it and place the ball on a lined baking tray with the knot underneath. Repeat with the remaining dough balls. 
  7. Cover the dough balls with a clean kitchen towel and leave them to prove at room temperature for about 30-45 minutes.
  8. Meanwhile, beat the egg yolk with the 1 tablespoon of milk and heat the oven to 350°F.
  9. Carefully brush the rolls with egg wash and bake them for 20-25 minutes, until they are risen and golden brown.
  10. Leave to cool for 2–3 minutes, then carefully cut and remove the string. Press a cinnamon stick into the top of each pumpkin for a stalk.
  11. Enjoy!

Emerson Creek products featured in this recipe’s photos:

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website,

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