Pumpkin-shaped wholemeal bread rolls

Method
Prep:30min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr50min 

1. In a large bowl add the flour, yeast, herbs, garlic and salt and mix with a fork to combine. Make a well in the centre of the bowl. In a measuring jug add the olive oil and the water
2. Slowly add in the water-oil mix into the well and mix the flour with a fork, adding more water as it gets combined into the flour until it starts forming clumps of dough. You may need to add more water if the mixture is still dry.
3. Tip the loose dough onto a well floured surface and begin bringing it together into one ball. Begin kneading for at least 5 minutes until the dough has changed to a silky texture and is smooth.
4. Leave to rest in a well oiled tin, covering with some clingfilm or a clean tea towel until it has at least doubled in sized, about 1 hour.
5. Carefully knock back the dough and cut into 12 even sections. Pull these sections apart and form into round balls, spacing them apart on floured baking trays.
6. With a pair of scissors, make between 6 to 8 incisions in each ball evenly spaced apart. Flatten slightly with a wooden spoon and cover to let rise again for 1 hour.
7. Towards the end of the hour, preheat the oven to 200 C / Gas 6.
8. Slice the pecans in half lengthways (down the natural ridge) and press into the tops of each pumpkin to form the stalk.
9. Bake until the rolls sound hollow when you tap the base, about 20 minutes. Serve warm with butter.