1. In a bowl combine bread flour and water or milk and mix until no dry spots remain, then cover and rest for 30 minutes for autolyse.

2. Add active sourdough starter and salt to the dough and knead by hand for 10 minutes or perform stretch-and-folds every 30 minutes during the first rise.

3. Cover and bulk ferment the dough at room temperature for 4–6 hours until doubled in size.

4. Divide dough into three portions and gently fold in activated charcoal, beetroot powder, and pumpkin puree into each portion to tint the dough black, red, and orange.

5. Turn the dough onto a floured surface, divide into 10 equal portions, and shape into rolls.

6. For pumpkin rolls, tie kitchen string loosely around each ball and press a pecan into the center as a stem.

7. For mummy rolls, wrap small strips of pale dough around darker rolls and add sesame seed eyes.

8. For vampire face rolls, use a sharp blade to carve fangs and mouths into the dough.

9. Place shaped rolls on parchment-lined trays, cover, and proof for 1–2 hours at room temperature or refrigerate overnight for cold proof.

10. Preheat oven to 220°C with a shallow tray of water at the bottom for steam.

11. Bake rolls for 18–22 minutes until crusts are firm and crackled, releasing steam halfway through for a crisp finish.

12. Transfer rolls to a wire rack and cool for 15–20 minutes before decorating.

13. Brush rolls with garlic butter glaze mixed with beet juice or smoked paprika for a red sheen.

14. Add edible eyes using sesame seeds, sliced olives, or dots of cream cheese and dust with flour or pumpkin spice sugar for a mystical finish.

15. Arrange rolls on a dark platter with candles and small pumpkins for a spooky party display.