Pumpkin Bread Rolls – Sweet pumpkin bread rolls shaped like pumpkins! Cute, festive, super delicious, and perfect for Thanksgiving dinner!
This month I decided to take part in Handle the Heat’s November Baking Challenge! The recipe was for these awesome pumpkin rolls, which I made vegan because the challenge seemed super fun (AKA I HATE FEELING LEFT OUT). As the recipe says, “they’re just as delicious as they are adorable”. So true. When I pulled them out of the oven, I kind of shrieked because they’re so darn cute.
These rolls taste sort of like those AHHMAZING sweet rolls with the honey butter from Roadhouse, do any of you know what I’m talking about? Ugh, that place is so good. There’s actually two Roadhouses; one is THE Roadhouse, which is basically heaven on earth where you can throw peanut shells on the floor and have all-you-can-eat sweet rolls, and the other one is Dalton’s Roadhouse, which is a disgusting joke and I hate it. There’s a very big difference between the two, and I feel as strongly as they do on The Office when discussing Alfredo’s Pizza vs. Pizza by Alfredo.
Making this recipe vegan was a fun challenge. The base recipe stays the same, but I substituted nondairy milk and vegan butter, added a small bit more pumpkin (around 1-2 tablespoons, but depending on the climate and environment, yours may not need it), and replaced the egg with a flax egg (which actually worked better than I had hoped in this recipe!). The flax added a nice nutty flavor that worked really well with the pumpkin and didn’t overwhelm it.
♡ What are you making for the holidays?
- 1 packet (2¼ tsp.) active dry yeast
- 1 cup nondairy milk, warm (around 110-115°F)
- ¼ cup granulated sugar
- 3 Tbsp. vegan butter, melted
- ½ cup pumpkin puree
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 tsp. salt
- 3¾ cups all-purpose flour
- Sliced pecan pieces for the 'stems'
- Mix flax and water and let sit until thickened, about 5-7 minutes.
- Mix yeast, warm milk, sugar, butter, pumpkin, flax, and salt in the bowl of a stand mixer fitted with a dough hook.
- Gradually add the flour and mix until the flour is almost fully incorporated.
- Turn off the mixer and let the dough rest for 5 minutes.
- Turn the mixer to a medium speed and knead the dough for about 7-10 minutes until the dough is soft and smooth.
- Place the dough in a greased bowl, cover lightly, and let sit for 45 minutes to 1 hour, until the dough is doubled in size.
- Punch down the dough, then turn out onto a floured surface. Cut the dough into 15 equal pieces and roll the dough into a ball shape. To make the pumpkin shape, use a small knife to cut 8 slits around the sides of the ball, being careful not to cut all the way through to the center.
- Place the dough balls on a parchment-lined baking sheet, cover lightly with plastic wrap, and let rise 45 minutes to 1 hour, until dough has doubled in size.
- When the rolls are almost done rising, preheat the oven to 350°F.
- Poke a small indent into the middle of each roll to make a spot for the 'stem'. If you want to, you can brush the rolls lightly with a small amount of melted butter before you put them in the oven.
- Bake for 15-20 minutes until golden brown on the edges.
- Place a pecan piece in the indent of each roll.
Recipe adapted from Handle the Heat – “Pumpkin Bread Rolls“
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