Imagine. You haven’t eaten all day, but you’re meeting up with your friends for dinner at a restaurant. You’re already a little irritable when you walk through the door, because you feel like your stomach is digesting itself. But the restaurant’s host quickly seats your party, distributes menus, and then sets a small basket covered by a cloth napkin on the table.

How much did your mood just improve, when I mentioned the bread basket? How quickly would you ask someone at the table to pass that around? Because if you’re anything like me, that basket would immediately change the tone of the rest of my meal. I can feel my blood sugar rising already, just thinking about it.

I know. My brain may be too gluten-dependent. It’s why my diet has had to change a lot over the past few months. But that doesn’t mean I never eat any bread. It just means I’ve gotten a lot more picky about it. I don’t want just any bread. I want good bread.

That’s why this week, when the bread cravings hit, I didn’t just run to the store. Yes, there are plenty of really solid store bought options for loaves of bread, but I didn’t want “solid.” I wanted something flavorful and unique. Something that came in smaller portions. And something that I could enjoy making myself with my own hands.

I also just acknowledged that it was fall last week, when my brain and the weather finally caught up with the fact that it’s October. So even though I usually make the same three or four bread recipes when I’m in the mood to bake, I decided to branch out flavor-wise and look for something more autumnal (without it tasting like apple or pumpkin pie).

That’s when I found a pumpkin roll recipe by Val Goodrich on Taste of Home’s website. The original recipe includes cute decorating elements to make the rolls pumpkin-shaped. But I didn’t have kitchen string, so I just made roll-shaped rolls. I also had to adapt a few of the ingredients for my own kitchen and what was available at my local grocery store.

But pumpkin-shaped or not, let me tell you about making these rolls. I was a little skeptical about the cheese and pumpkin combination in this recipe. I’m not fond of overwhelming pumpkin or cheese flavors, let alone a Franken-pumpkin-cheese situation. But when I saw the proportions being used in this recipe, I decided to give it a shot anyway. And I’m so glad I did.

Even though the rolls have canned pumpkin in them, they don’t taste like it. They also don’t taste like cheese. Instead, the most forward element of the flavor is the combination of fresh herbs in the dough. The cayenne pepper, garlic powder and onion powder are also such savory elements that you don’t stray into sweet pumpkin territory.

It’s bread that tastes like you’re staying warm on a cool fall day. And it is delicious. My husband called these rolls one of his favorite things I’ve ever made. I plan on making them again for family and friends throughout the season. And giving as many of them away as I possibly can.

I really want to make these an annual tradition, if I can. I’d love to become the person who isn’t just waiting for the bread basket at the restaurant, but who shows up to parties with a basket in tow. But try these for yourselves, and tell me you could resist them if they were on your table. If you do, I’ll know you’re lying.

Pumpkin and herb rolls

(Adapted from Taste of Home)

Ingredients

1 tablespoon active dry yeast

3/4 cup warm water (110 to 115 degrees)

3/4 cup canned pumpkin

2 teaspoons garlic powder

2 teaspoons onion powder

1 1/2 teaspoons each fresh oregano, sage, rosemary and thyme (If you need to, you can substitute an individual herb for 1/2 teaspoon of dried version, but I highly encourage using as many fresh herbs as you can)

1 teaspoon salt

1/4 teaspoon cayenne pepper

2 3/4 cups bread flour

2 cups sharp cheddar cheese

1/4 cup butter, melted

Directions

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, fresh herbs, salt, cayenne, yeast mixture and 1 1/2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft, sticky dough. Stir in cheese.

• Turn dough on a floured surface. Knead for about 6-8 minutes until it is smooth and elastic. Place in a greased bowl, turning once to grease all sides. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

• Punch down dough. Turn onto a lightly floured surface. Divide and shape into 12 balls. Flatten slightly. Place 2 inches apart on a greased baking sheet. Cover with kitchen towels, allowing them to rise until almost doubled (about 45 minutes).

• Preheat oven to 375 degrees. Bake until golden brown, about 15-20 minutes. Once baked, brush with melted butter. Remove from pans to wire racks to cool.