Pumpkin Dinner Rolls (vegan)
Soft and fluffy vegan pumpkin dinner rolls that are easy to make and use only 6 key ingredients! These rolls are the perfect hearty side for dinner in Fall and Winter.
Servings: 12 dinner rolls
Ingredients
Vegan Pumpkin Dinner Rolls
- 3 ½ cups (440g) all-purpose plain flour, or bread flour plus extra for dusting (spooned and leveled, note 1)
- 1 cup (200g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- ½ cup (120g) dairy-free milk, warm
- ½ cup (115g) vegan butter, softened (note 2)
- 2 tablespoons (25g) granulated sugar, coconut sugar or maple syrup, to taste
- 2 ¼ teaspoons instant dry yeast, or yeast of choice (note 3)
- 1 teaspoon pumpkin pie spice, optional (note 4 for homemade blend)
- Pinch of salt, if using unsalted vegan butter
Vegan 'egg wash'
- 1 tablespoon maple syrup, or any light-colored liquid sweetener
- 1 tablespoon melted vegan butter, oil or water
Instructions
Make the vegan pumpkin dinner rolls:
- Add all the dough ingredients including the yeast to the bowl of a stand mixer with the dough hook attachment or a large mixing bowl.
- If you're using a stand mixer, knead the dough for 5-10 minutes or until the dough is soft and stretchy. If mixing by hand, use a large wooden spoon to combine the ingredients in your bowl. Then transfer the dough to a lightly floured surface and knead until the dough is soft and stretchy.
- If your dough is a little sticky, add more flour and continue kneading. If the dough is a little dry, add more milk and knead. The softer your dough, the softer your dinner rolls will be!
Resting the dough:
- Place the dough in a greased bowl and cover it with a kitchen towel. Place the bowl in a warm place in your home until it doubles in size. This will take at least 1 hour. (See note 4 about overnight proofing)
- When the dough has doubled in size, divide it into 12 equal pieces (about 75g each). On a lightly floured surface, shape each piece into a round and smooth ball.
- Grease a baking dish that is around 11 x 6 inches (28 x 15 cm) large. Or line your dish with parchment paper.
- Arrange the dough balls in your baking dish. Cover the bread rolls with a kitchen towel and let them rest in a warm place for at least another hour. The rolls should increase in size by around 50%.
Baking the dinner rolls:
- When the dinner rolls are puffy again, preheat your oven to 350°F (180°C).
- Bake the dinner rolls for 22-28 minutes in your preheated oven. If the dinner rolls are browning too quickly but aren't fully cooked, carefully tent your baking dish with aluminum foil. The dinner rolls are ready when their tops are golden brown and the edges look baked. If you tap a dinner roll, it should sound hollow. Or if you use a toothpick to grab some dough from in between the rolls, the dough should be fully cooked.
Serving the dinner rolls:
- To make the 'egg wash' (glaze), mix the ingredients in a small bowl. While the rolls are still warm, brush the top of the rolls with the glaze. If desired, sprinkle the rolls with flaked salt or pumpkin seeds.
- Enjoy the pumpkin dinner rolls warm with some vegan butter. Like all homemade bread, these pumpkin rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 3 days or in the freezer for up to 1 month. Make sure to warm up the rolls before serving.
Notes
- Make sure you measure the flour accurately otherwise, your bread rolls will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. Don't use the measuring cup to scoop flour out of your bag as it'll add too much flour to the dough. Alternatively, use a kitchen scale and the grams measurements.
- If you're using a vegan buttery spread, reduce the milk by 1-2 tablespoons.
- Instant yeast doesn't have to be activated beforehand and can be mixed in with the other ingredients. If you're using any other yeast, mix it with the warm milk from the recipe and a pinch of sugar beforehand. When the mixture bubbles, use it in your recipe.
- For homemade pumpkin pie spice, use ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger and a pinch of ground cloves. If you don't have the nutmeg, ginger or cloves, use more cinnamon.
- To proof the dough overnight, store the dough in an airtight container in the fridge. The next day, let the dough slightly come to room temperature then shape them into rolls.
Nutrition
Serving: 1dinner roll | Calories: 190kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Sodium: 77mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
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