Pumpkin-Shaped Dinner Rolls

In a mixing bowl, combine warm milk, yeast, honey, and melted butter. Stir gently to combine. (5 minutes)

Add salt and 2 3/4 cups of flour to the wet ingredients. Stir with a wooden spoon until a shaggy dough forms. (2 minutes)

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when lightly pressed.

Form the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with greased plastic wrap or a clean kitchen towel. Let rise in a warm place until doubled in size. (1.5 hours)

While the dough is rising, cut kitchen string into 4 dozen 8- to 10-inch strands. Place the strings in a bowl and toss with vegetable oil to lightly coat. This will prevent them from sticking to the dough. Set aside.

Once the dough has doubled, gently punch it down on a lightly floured surface. Reserve 3-4 tablespoons of dough for the "stems". Divide the remaining dough in half, then divide each half into 6 equal wedges. (5 minutes)

Roll each wedge into a smooth ball by cupping your hand over the dough and pressing lightly in a circular motion for 10-15 seconds. Cover the dough balls with a towel and let rest for 15 minutes to relax the gluten.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

To shape the pumpkins, place 4 pieces of oiled string on your work surface, crisscrossing them over a central point in a star formation. Place a dough ball, smooth side down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off any excess string with scissors. (30 minutes)

Place the tied roll onto a prepared baking sheet, knot side down. Repeat with the remaining strings and dough balls, spacing them evenly on the baking sheets.

Let the rolls rise for about 30 minutes, or until slightly puffy.

Lightly dust the tops of the rolls with flour. Shape the reserved dough into small "stems" and place them on the baking sheet next to the rolls.

Bake in the preheated oven for 20-25 minutes, or until the rolls are lightly golden brown. (20-25 minutes)

Remove the baking sheets from the oven and let the rolls cool until they are safe to handle. (15 minutes)

Carefully cut the strings off of each roll at the tops and gently peel them down to remove. Cut a small hole in the tops of each roll and press a "stem" into each hole to secure it. Transfer the pumpkin rolls to a serving platter and serve warm.