Description
Soft, pillowy pumpkin dinner rolls that are perfect for fall. These rolls are warm, comforting, and ideal for any holiday spread.
Ingredients
Scale
- 3 ½ cups (440 g) all-purpose flour, plus extra for dusting
- 1 cup (200 g) pumpkin puree
- ½ cup (120 g) warm dairy-free milk
- ½ cup (115 g) softened vegan butter
- 2 tablespoons (25 g) granulated sugar
- 2 ¼ teaspoons instant dry yeast
- 1 teaspoon optional pumpkin pie spice
- Pinch of salt
- 1 tablespoon maple syrup (for dough or glaze)
- 1 tablespoon melted vegan butter (for brushing glaze)
Instructions
- In a large bowl, whisk together warm dairy-free milk, pumpkin puree, softened vegan butter, sugar, maple syrup, instant dry yeast, pumpkin pie spice (if using), and a pinch of salt. Add 3 ½ cups (440 g) flour and mix until a shaggy dough forms.
- Turn the mixture onto a lightly floured surface. Knead for 5–10 minutes until the dough is soft, slightly tacky, and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
- Grease or line a baking dish and arrange the dough balls with space between them. Cover and let rise for another hour.
- Preheat the oven to 350°F (180°C). Bake the rolls for 22–28 minutes, or until golden brown and cooked through.
- Brush the tops with melted vegan butter mixed with maple syrup before serving warm.
Notes
Store in an airtight container for 2–3 days at room temperature. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 227
- Sugar: 3.6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32.5g
- Fiber: 1.4g
- Protein: 3.8g
- Cholesterol: 0mg