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Pumpkin-shaped pull-apart bread, topped with melted cheddar cheese and decorated with black olive bites for the face and fresh basil as a stem, is a fun dish to add to your collection of festive food recipes. Served on a round wooden board.
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Halloween Bread

Fluffy garlic bread rolls baked in a pumpkin mold, topped with red cheddar and black olives. It's perfect for Halloween parties.
Prep Time30 minutes
Cook Time12 minutes
Resting time1 hour
Total Time1 hour 32 minutes
Course: Side Dish
Cuisine: American
Keyword: halloween snacks, spooky food
Servings: 22 rolls

Equipment

  • pumpkin mold

Ingredients

Pumpkin rolls

  • 400 ml milk 1.7 cups
  • 50 grams fresh yeast
  • 2 eggs
  • 100 grams butter soft
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • 700 grams flour all-purpose

Garlic butter

  • 40 grams butter melted
  • 2 cloves garlic
  • 1 tablespoon parsley finely chopped
  • sea salt to taste

Topping

  • 150 grams cheddar red
  • 100 grams olives black
  • fresh basil to garnish

Instructions

Pumpkin rolls

  • Heat the milk so it is lukewarm (you can use a microwave or a pot on low heat).
  • Remove the milk from the heat and incorporate the yeast till dissolved.
  • Transfer to a large mixing bowl and add one egg, soft butter, honey, and salt.
  • Then, add the flour in two batches, mixing in between.
  • Knead by hand (or use a stand mixer) until the dough is uniform and soft. If the dough is too wet, add a small spoonful of flour at a time until you can knead it without sticking.
  • Cover the bowl with plastic wrap or a damp towel. Allow to rise for 30 minutes.
  • Shape the dough into similar-sized rolls (mine were 35 grams each).
  • Grease the pumpkin mold (I use a small cube of butter).
  • Place the rolls into the mold, keeping them close to each other (I had 22 rolls in total).
  • Cover the rolls and allow them to rise again for 30 minutes.
  • Preheat the oven to 200°C / F (392°F).
  • Brush with egg wash.
  • Bake for 10-12 min until golden.

Garlic butter

  • Allow to cool slightly.
  • Melt 40 grams of butter and mix with two cloves of garlic, finely chopped parsley, and a sprinkle of sea salt in a small bowl.
  • Brush the pumpkin rolls with the garlic butter mixture.
  • Top the rolls with cheddar cheese (leaving the roll at the stem plain).
  • Return the rolls to the oven for 2-3 minutes until the cheese is bubbly and melted.

Serving

  • Once cooled slightly, transfer the pumpkin to a serving platter.
  • Fill the gap for the eyes and mouth with black olives.
  • Decorate with fresh basil leaves and serve.

Video

Nutrition

Calories: 219kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 276mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 2mg