Pumpkin Dinner Rolls and Shiitake BLT Sandwich Recipe

It’s mid-October, and the countdown to Halloween has begun. With kids bringing home piles of candy, you may not want another sweet treat in the house—so here’s a savory, festive alternative: shiitake BLT sandwiches served on homemade pumpkin-shaped buns.

Updated October 14, 2019 (Originally posted October 31, 2017)

These little buns are shaped to look like tiny pumpkins and make an adorable base for a vegetarian BLT inspired by The Love and Lemons cookbook. October is National Cookbook Month, and this recipe was one I tested when reviewing a few standout dishes from that book.

How to make pumpkin buns

The dough for these buns is simple because you can mix and knead it in a bread machine—no hand-kneading required. The pumpkin purée in the dough gives the buns a soft orange hue while keeping the pumpkin flavor subtle.

Place the ingredients in your bread machine and select the dough cycle. When the dough is ready, divide it into six equal pieces on a lightly floured surface. Shape each piece into a smooth ball. Take a well-oiled piece of twine and loosely wrap it around each ball so it is divided into eight equal sections; tie the ends of the twine at the center. Arrange the balls on a parchment-lined baking sheet.

Oiling the twine well is important so it won’t stick to the baked buns.

Cover the sheet with plastic wrap and let the dough rise in a warm spot for 30 to 60 minutes, until doubled in size. Before baking, press a pumpkin seed on top of each bun to mimic a stem.

Bake the buns at 320°F (160°C) for 10 minutes, then lower the oven to 300°F (150°C) and bake for another 10 minutes. Baking at a slightly lower temperature helps the buns retain their pumpkin color instead of browning. Transfer the buns to a wire rack and let them cool completely before removing the twine.

Removing the twine can require some patience—if tied too tightly, you may need to loosen the crease with a small knife to ease the twine out. Once untied, the buns look delightfully realistic and are soft and fluffy inside. Slice them in half to prepare for sandwiches; you can toast or grill the cut sides for added texture and flavor if you like.

How to make shiitake BLT

If you’ve never tried a meatless BLT, shiitake mushrooms make a great umami-rich substitute. The “bacon” is made by marinating sliced shiitake caps in olive oil and tamari, then baking them until they’re shriveled and crispy.

Slicing matters: if the shiitake are too thick they may not crisp fully in the oven. Bake at 300°F (150°C) on a parchment-lined sheet, spreading the mushrooms so they don’t touch, and bake 30–40 minutes, tossing halfway through. If they’re not crispy yet, you can bake them a bit longer, but the aroma can be strong while they cook.

To assemble the sandwiches, spread mayonnaise on the bottom half of the pumpkin bun, add a handful of lettuce, sliced cherry tomatoes, and the shiitake bacon. Top with the bun crown and serve.

The sandwiches are delicious and packed with umami, though they won’t taste exactly like traditional bacon. For a smokier profile next time, add smoked paprika to the marinade.

If you prefer to skip the mushroom BLT, the pumpkin buns are delightful on their own—try them with peanut butter and maple syrup for an autumnal twist.

Below is the recipe information, scaled to yield six sandwiches. The pumpkin buns and shiitake BLT are adapted from a recipe by Jeanine Donofrio and rewritten here for clarity and ease of use.