Soft swoon-worthy pumpkin herb rolls are scented with fresh rosemary and thyme. Their rich orange color and tender texture will make them a regular part of your special meal menu (read: Thanksgiving and Christmas!). Slathered with vegan butter, they’re sure to please everyone.
You can switch out the pumpkin for sweet potatoes or use a combination of both; the rolls will still be delicious and tender. They’re even better toasted the next day if there any left! These rolls stay moist and tender and can even be frozen and reheated with great results.
They smell heavenly when baking, so prepare to lure everyone into the kitchen asking when they will be ready. Never fails!
Try these other delicious bread recipes:
Pumpkin Herb Rolls
Prep
Cook
Inactive
Total
Yield 12 rolls
Fragrant tender pumpkin rolls are a great accompaniment for holiday meals.
Ingredients
- 3/4 cup unsweetened pumpkin (not pumpkin pie mix)
- 2 1/2 teaspoons instant dry yeast
- 3/4 cup unsweetened almond milk (or other unsweetened plant milk)
- 1 teaspoon fine sea salt
- 2 teaspoons dried thyme
- 1 tablespoon fresh or dried rosemary, finely chopped
- 2 tablespoons olive oil plus 1 teaspoon for oiling the dough rising bowl
- 3 cups (possibly plus another 1 cup) all purpose flour
- 2 tablespoons vegan butter (optional)
Instructions
Add the almond milk and yeast to a large mixing bowl. Stir gently to combine. When the yeast is dissolved, add the pumpkin, olive oil, salt, rosemary and thyme and stir well. Add 1 cup of the flour and stir well. Add a second cup of flour and stir until no flour is visible. The dough will be sticky. Add the third cup of flour 1/2 cup at a time, stirring well after each addition. The dough should start to hold together in a ball. If it doesn't, add more flour a few tablespoons at a time but not more than an extra 1/2 cup.
Sprinkle flour over a kneading surface with 1/4 cup of flour. Clean and dry your hands well and rub a bit of flour on them. Scrape the dough out of the bowl with a dough scraper onto the floured surface. It will be loose and sticky. Gently dust the dough with flour and roll it around a bit until it is lightly covered with flour. Begin to knead it gently, adding flour in small amounts just so that you can knead it without it sticking to your hands. Don't use more than 3 3/4 cups total. Put the dough ball into a lightly oiled bowl to rise covered until nearly doubled in size, at least 1 1/2 hours.
Heat your oven to 425 degrees F. Lightly oil a 10" round or 9" square baking dish. Prepare a work surface by sprinkling it with flour. Turn the dough out onto the floured surface and roll it around again until it is lightly covered with flour. Cut the dough into 12 equal sized pieces; roll each piece in your floured palms until the roll is formed. Place the rolls into the baking dish. It's fine if they are touching. Let the rolls rise covered for about 30 minutes. They will continue to rise and will look crowded in the dish; this is what you want to happen.
Brush the rolls lightly with the melted vegan butter. (This step is optional.) Bake the rolls for 20 minutes. Let them cool slightly in the pan. Serve with more vegan butter if desired.
Notes
These tender rolls can also be made with sweet potatoes or a combination of pumpkin and sweet potato; it's a great way to use up leftover or extra sweet potato. They toast exceptionally well and last in the refrigerator for a few days in a tightly closed plastic bag because they are so moist and soft. They also freeze well.
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