Tangzhong No-Knead Pumpkin-Shaped Dinner Rolls
Janani Elavazhagan
Soft, fluffy, and perfectly spiced. The texture is light, airy, and oh-so-tender.
There’s something magical about baking with heritage grains—it's like a little taste of tradition in every bite. Perfect for cozy mornings or holiday dinners!
Ingredients
For Tangzhong:
- 2 tbsp Sunrise Flour Mill Heritage White Flour
- 1/2 cup water
For the Dough:
- 3 cups Sunrise Flour Mill Heritage White Flour
- 1/2 cup pumpkin puree (unsweetened)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp pumpkin spice
- 1/4 cup warm water (110°F)
- 1/2 cup warm milk (110°F)
- 1/4 cup vegetable oil
- 1 large egg
- 2 tbsp sugar
- 1 tsp salt
- Extra flour for dusting
- Kitchen twine (for shaping)
- Optional: small pecan or pretzel sticks (for "stems")
Directions
1. Prepare the Tangzhong:
In a small saucepan, whisk together 2 tbsp flour with 1/2 cup water.
Cook over medium heat, stirring constantly, until it thickens into a smooth paste (2-3 minutes). Remove from heat and let it cool to room temperature.
2. Activate the Yeast:
In a small bowl, mix warm water (1/4 cup) and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
3. Mix the Dough:
In a large bowl, combine flour, pumpkin spice and salt. In a separate bowl, whisk together the cooled Tangzhong, pumpkin puree, warm milk, oil, and egg.
Add the wet ingredients and the activated yeast mixture to the dry ingredients. Stir with a wooden spoon or spatula until you get a sticky dough. No kneading required!
4. First Rise (Overnight in the Refrigerator):
Cover the bowl tightly with plastic wrap and refrigerate the dough overnight for a slow rise.
5. Next Morning – Shape the Rolls:
In the morning, remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes to take the chill off.
Turn the dough out onto a lightly floured surface. Divide it into 12 equal portions and shape each portion into a ball.
To create the pumpkin shape, loosely tie kitchen twine around each ball, forming 4-6 segments. Be sure not to tie it too tightly, as the dough will expand during baking.
6. Bake the Rolls:
Preheat your oven to 350°F (175°C).
Bake the pumpkin-shaped rolls for 18-22 minutes, or until the tops are golden brown.
After baking, carefully cut and remove the twine. If desired, insert a small piece of pecan or pretzel stick into the center to resemble a pumpkin stem.
7. Cool and Serve:
Let the rolls cool slightly before serving. These soft, fluffy pumpkin-shaped rolls are perfect for fall gatherings or holiday meals!
