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!