Vegan Pumpkin Dinner Rolls are a delightful twist on classic rolls, with the warm flavor of pumpkin and a touch of sweetness that makes them irresistible. They’re fluffy, soft, and perfect for cozying up your fall dinners. Not only are they delicious, but they’re also completely plant-based, making them a great choice for everyone at the table.
I especially love making these rolls during the autumn months when pumpkins are in season, and the house is filled with that wonderful, comforting aroma. They’re perfect for holiday gatherings or even as a special treat on a chilly evening. My family always looks forward to these rolls, and they never last long!
Recipe Details
- Cuisine: American
- Servings: 12 rolls
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 45 minutes (including rising time)
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup warm almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1 tablespoon maple syrup (for brushing)
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Kitchen towel
Preparation Steps
- Activate the Yeast: In a large mixing bowl, combine the warm almond milk, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until frothy.
- Mix the Dough: Add the pumpkin puree, vegetable oil, salt, cinnamon, nutmeg, and ginger to the yeast mixture. Stir in the flour gradually until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with maple syrup to give them a golden, slightly sweet finish.
- Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving. They’re best enjoyed warm!
Nutritional Information (Per Serving)
- Calories: 160
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Vitamin A: 40%
- Folate: 10%
- Calcium: 4%
- Vitamin C: 2%
These Vegan Pumpkin Dinner Rolls are a wonderful addition to your plant-based recipe collection. They’re easy to make, full of flavor, and perfect for bringing a little seasonal magic to your table. Whether you’re serving them at a holiday feast or just a family dinner, they’re sure to be a hit!
Vegan Pumpkin Dinner Rolls
Vegan Pumpkin Dinner Rolls are a delightful twist on classic rolls, with the warm flavor of pumpkin and a touch of sweetness that makes them irresistible. They’re fluffy, soft, and perfect for cozying up your fall dinners. Not only are they delicious, but they’re also completely plant-based, making them a great choice for everyone at the table.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons 1 packet active dry yeast
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/2 cup warm almond milk or any plant-based milk
- 1/4 cup vegetable oil
- 1 tablespoon maple syrup for brushing
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm almond milk, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until frothy.
- Mix the Dough: Add the pumpkin puree, vegetable oil, salt, cinnamon, nutmeg, and ginger to the yeast mixture. Stir in the flour gradually until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with maple syrup to give them a golden, slightly sweet finish.
- Bake the Rolls: Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving. They’re best enjoyed warm!
Notes
Nutritional Information (Per Serving)
- Calories: 160
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Vitamin A: 40%
- Folate: 10%
- Calcium: 4%
- Vitamin C: 2%
