Pumpkin-Shaped Rolls Recipe by Veronica Fay from Taste of Home.

Ingredients

• 1 tablespoon active dry yeast
• 3/4 cup warm water (110° to 115°)
• 3/4 cup canned pumpkin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried minced onion
• 1-1/2 teaspoons each of minced fresh oregano, sage, rosemary, and thyme
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2-3/4 to 3-1/4 cups bread flour
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter, melted, optional
• 6 honey wheat braided pretzel twists, halved

Directions

1. In a small bowl, dissolve the yeast in warm water.
2. Mix the pumpkin, garlic powder, onion powder, minced onion, fresh herbs, salt, cayenne, yeast mixture, and 1 1/2 cups of flour in a large bowl. Beat on medium speed until smooth.
3. Gradually add the rest of the flour until a soft, sticky dough forms. Stir in the cheese.
4. On a floured surface, knead the dough until smooth and elastic (6-8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
5. Punch down the dough, then turn it onto a lightly floured surface. Divide and shape it into 12 balls, flattening slightly. Wrap each ball with 4 pieces of kitchen string to create pumpkin-like indentations.
6. Place rolls 2 inches apart on greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled about 45 minutes.
7. Preheat the oven to 375°F. Bake the rolls until golden brown, 15-20 minutes. Brush with melted butter if desired.
8. Let the rolls cool on wire racks, then cut and remove the string. Before serving, insert a pretzel half into the top of each roll as a “stem.”