Cheesy Garlic Pumpkin Bombs
Golden pumpkin-shaped bread rolls filled with cheesy garlic goodness
Soft, pillowy yeast rolls shaped like adorable pumpkins and stuffed with gooey mozzarella and fragrant garlic butter.
Equipment
Ingredients
Dough
warm milk (warm)
120 g
granulated sugar
18 g
active dry yeast
7 g
large egg
100 g
all-purpose flour
320 g
salt
6 g
garlic powder
3 g
Italian seasoning
1 g
unsalted butter (softened)
56 g
Cheese Filling
butter (melted)
56 g
garlic (minced)
9 g
shredded mozzarella cheese (shredded)
170 g
pretzel stick
6 piece
Egg Wash
egg
50 g
milk
15 g
Instructions
Activate yeast
Combine warm milk, sugar, and yeast in a large bowl and let sit until foamy.
Mix dough
Add eggs, flour, salt, garlic powder, and Italian seasoning to the yeast mixture and mix until a dough forms.
Knead dough
Knead the dough, gradually incorporating the softened butter until it is soft and elastic.
First rise
Cover the dough and let it rise until doubled in size in a warm area.
Prepare filling
Melt butter and mince garlic for the cheese filling.
Shape dough balls
Divide the dough into 6 equal portions, roll into balls, flatten, add mozzarella and garlic butter, and seal tightly.
Form pumpkin shape
Tie each ball with kitchen twine into pumpkin shapes, leaving room for expansion.
Second rise
Cover the shaped dough and let rise again until puffy.
Prepare egg wash
Whisk together egg and milk for the egg wash.
Brush and bake
Brush the pumpkin bombs with garlic butter, then egg wash, and bake until golden brown.
Finish and serve
Remove the twine, brush with remaining garlic butter, add pretzel sticks for stems, and serve warm.
Original recipe
Storage
Store in an airtight container. Reheat to restore crispness.
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