Ingredients
Equipment
Method
Step 1: Activate the Yeast
- Pour the warm milk into a large mixing bowl. Add the sugar and active dry yeast, then stir gently.
- Allow the mixture to sit for approximately 5–10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.
Step 2: Mix the Wet Ingredients
- Add the egg and softened butter to the activated yeast mixture.
- Mix until the ingredients are well combined.
Step 3: Add the Dry Ingredients
- In a separate bowl, combine the flour and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until a soft dough begins to form.
Step 4: Knead the Dough
- Transfer the dough to a lightly floured surface.
- Knead for approximately 8–10 minutes, or until the dough becomes smooth, soft, and elastic.
- If using a stand mixer, knead with the dough hook on medium-low speed until the dough reaches a smooth and elastic consistency.
Step 5: First Rise
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free location for approximately 1–1½ hours, or until it has doubled in size.
Step 6: Prepare the Cheese Filling
- While the dough rises, combine the mozzarella and cheddar cheese in a bowl.
- If desired, add garlic powder, Italian herbs, and black pepper.
- Mix well and set aside.
Step 7: Divide the Dough
- Once the dough has doubled in size, gently press it down to release excess air.
- Transfer the dough to a clean work surface and divide it into 10–12 equal portions.
- Roll each portion into a ball.
Step 8: Fill the Buns
- Flatten one dough ball into a small circle.
- Place approximately 1–2 tablespoons of the cheese mixture in the center.
- Bring the edges of the dough upward and pinch them together firmly to seal the cheese inside.
- Turn the dough seam-side down and gently roll it into a smooth ball.
- Repeat with the remaining dough and filling.
Step 9: Shape the Pumpkin Buns
- Use clean, heat-safe kitchen twine to create the pumpkin shape.
- Arrange several lengths of twine underneath each filled dough ball, crossing them evenly to create sections.
- Bring the strings gently around the dough and tie them loosely at the top.
- Do not tie the string tightly because the dough needs room to expand during rising and baking.
Step 10: Second Rise
- Place the shaped buns on a parchment-lined baking sheet, leaving enough space between them.
- Cover lightly and allow them to rise for approximately 30–45 minutes, until noticeably puffed.
Step 11: Prepare for Baking
- Preheat the oven to 375°F (190°C).
- Whisk together the egg and milk to make the egg wash.
- Gently brush the tops of the risen buns with the egg wash.
Step 12: Bake
- Bake the buns for approximately 18–22 minutes, or until they are beautifully golden brown and fully cooked.
- Avoid overbaking to keep the buns soft and fluffy.
Step 13: Remove the Kitchen Twine
- Allow the buns to cool slightly until they are safe to handle.
- Carefully cut and remove the kitchen twine using kitchen scissors.
- The beautiful pumpkin-shaped ridges should remain visible.
Step 14: Add the Final Touch
- Brush the warm buns lightly with melted butter.
- For a decorative finish, place a small rosemary stem or another suitable herb stem at the top of each bun to resemble a pumpkin stem.
- Serve warm for the best soft texture and delicious melted cheese filling.
Notes
Make sure the milk is warm but not hot, as excessively hot milk can damage the yeast.
Do not add too much flour while kneading. A slightly soft dough produces fluffier buns.
Seal the dough carefully around the cheese filling to prevent the cheese from leaking during baking.
When using kitchen twine, tie it loosely so the dough has enough room to rise.
Mozzarella creates the best cheese pull, while cheddar or other flavorful cheeses can add more richness.
These buns are best served warm while the cheese filling is soft and melted.
Store leftover buns in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven, air fryer, or microwave before serving.
Baked buns can be frozen for approximately 1–2 months for longer storage.
Do not add too much flour while kneading. A slightly soft dough produces fluffier buns.
Seal the dough carefully around the cheese filling to prevent the cheese from leaking during baking.
When using kitchen twine, tie it loosely so the dough has enough room to rise.
Mozzarella creates the best cheese pull, while cheddar or other flavorful cheeses can add more richness.
These buns are best served warm while the cheese filling is soft and melted.
Store leftover buns in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven, air fryer, or microwave before serving.
Baked buns can be frozen for approximately 1–2 months for longer storage.