• Messy Vegan Baker

Vegan Pumpkin Rolls

Updated: Nov 16

It’s pumpkin season! So that means it’s time to start putting that wonderful squash in everything! So why not, rolls?! That is all. Time to start baking glorious pumpkin flavored rolls!

This recipe does take a little time and patience to make, but I assure you it’s worth it. They’re adorable and delicious. Who doesn’t love that?!










Ingredients:

1 packet yeast (if you don’t have small packets, just use about a spoonful of yeast)

1/4-1/3 c warm water

1 tsp granulated sugar

1 tbsp ground flaxseeds

2 tbsp warm water

1/2 c vegan yogurt

3/4 c canned pumpkin

3 tbsp vegan butter

1/8 tsp ground ginger

1/4 tsp ground nutmeg

1 tbsp cinnamon

1/2 tsp salt

~2 3/4 c flour

1/3 c brown sugar

8 pecan halves (optional)

Directions:

  1. In a bowl, whisk 1 tbsp of ground flaxseed and 2 tbsp warm water together until well combined and set aside to let the mixture gel up

  2. In a small bowl, mix the 1/4 -1/3 c warm water, sugar, and yeast together and set aside to let the yeast grow

  3. Add the vegan yogurt, pumpkin puree, vegan butter, and gelled up flaxseed mixture into your stand mixer

  4. Using the dough hook, mix the ingredients until they form a homogenous smooth batter like consistency

  5. Scrape the sides of the bowl down as needed

  6. Check the temperature of the mixture and make sure it is room temperature (this will keep the yeast from dying when you add it into your mixture)

  7. Add the yeast (it should be fluffy/foamy looking by now) to the mixture and combine

  8. While that is mixing, add in the ginger, nutmeg and cinnamon if using

  9. Add the salt, brown sugar and about 1 cup of flour

  10. Let the dough mix for a minute or so and then add in another cup of flour

  11. You’ll start to notice the mixture thickening up and forming more of a dough like consistency

  12. Add in the last 3/4 c (you might need more flour depending on altitude and what your dough is doing)

  13. If you’ve added all your flour and the dough is still sticking to the sides of the bowl, and is looking like a flat sticky mess, add in about a 1/4 c of flour or less and let it mix in

  14. Continue adding in a little bit of flour until the dough starts to form more of a ball and the dough starts to pull away from the sides (the bottom may still be sticking to the bowl, but that’s what hand kneading is for (who’s excited?!))

  15. Flour a work surface and transfer the dough onto it

  16. Knead the dough adding flour as needed (if it’s sticking a lot, add a lot of flour)

  17. The bread is done when you can form it into a ball shape, plop it onto the counter, and it keeps it’s shape for the most part

  18. The dough will also be a smoother texture that isn’t sticking to your hands or the counter

  19. Place the dough into your bowl making sure to cover all of the dough with the oil so the dough stays soft while it’s rising

  20. Cover the bowl with plastic wrap or a towel

  21. Let the dough rise for 1 - 2 hours or until it’s doubled in size

  22. Optional: cut 8 walnuts in half for the stems

  23. Grease two baking sheets and set aside for the dough

  24. Heat the oven to 350 degrees F

  25. When your dough has risen, punch the air out of the dough

  26. Divide the dough into about 12 sections

  27. Roll each section into a ball and place onto the baking sheet

  28. Once you have all of the sections of dough rolled out, add the walnut half in the center so it looks like the stem of a pumpkin

  29. Using kitchen scissors, cut vertical slits down the sides of the rolls (as they bake, they will take on a more pumpkin like form)

  30. Bake for 12 - 15 minutes or until golden brown

  31. Melt some vegan butter while the rolls are baking

  32. Once you pull the rolls out of the oven, immediately brush the vegan butter onto them using a pastry brush (this will keep your rolls soft even when they cool)

  33. Let the rolls cool for about 5 minutes and enjoy!

  34. Keep the rolls in an air tight container in the fridge for up to a few weeks, or in the freezer for up to six months

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