Cheesy Garlic Pumpkin Bombs
Golden, cheese-filled pumpkin-shaped dinner rolls with garlic butter and gooey mozzarella centers that make a perfect autumn appetizer or side.
Equipment
Ingredients
Dough
milk (warm)
120 ml
granulated sugar
18 g
active dry yeast
7 g
egg (large)
2 piece
all-purpose flour
320 g
salt
6 g
garlic powder
3 g
Italian seasoning
1 g
unsalted butter (softened)
56 g
Cheese Filling
unsalted butter (melted)
56 g
garlic (minced)
3 clove
mozzarella cheese (shredded)
170 g
pretzel sticks
6 piece
Egg Wash
egg
1 piece
milk
15 ml
Instructions
Activate yeast
Combine warm milk, sugar, and yeast in a large bowl and let sit until foamy.
Mix dough ingredients
Add eggs and whisk, then add flour, salt, garlic powder, and Italian seasoning until dough forms.
Knead dough
Knead until smooth, gradually incorporating softened butter until dough is soft and elastic.
First rise
Cover and let rise until doubled in size in a warm area.
Divide dough
Divide the dough into 6 equal portions and roll each into a ball.
Fill and shape pumpkin bombs
Flatten each portion, add mozzarella and garlic butter to the center, pinch edges to seal and shape into balls.
Tie pumpkin shapes
Use kitchen twine to gently tie each ball into pumpkin shapes, leaving room for expansion.
Second rise
Cover and let rise again until puffy.
Prepare garlic butter
Mix melted butter with minced garlic for brushing.
Prepare egg wash
Whisk together egg and milk for egg wash.
Brush pumpkin bombs
Brush the pumpkin bombs with garlic butter, then with egg wash.
Bake pumpkin bombs
Bake in preheated oven at 175°C for 20–25 minutes until golden brown and cooked through.
Finish and serve
Remove twine carefully, brush with remaining garlic butter, and serve warm.
Original recipe
Storage
Best served warm. Reheat in oven to restore crispiness. Can be frozen before baking for up to 1 month.
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