Vegan Pumpkin Dinner Rolls

Pumpkin shaped rolls in a bowl with a small bowl with pepitas next to it.

5 from 1 vote

Meet the cutest and most delicious Vegan Pumpkin Dinner Rolls. These are soft, moist and perfect for the Thanksgiving table.

Besides, they are easy to make and naturally orange thanks to the pumpkin purée we add to it. Bursting with Fall flavors in each bite!

Prep Time20

Cook Time19

Proofing Time2

Total Time2 39

Course: Breads

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 258kcal

Author: Smruti

Ingredients

For the Yeast

2¼ teaspoon active dry yeast
¾ cup water
1 teaspoon salt
1 teaspoon sugar

For the Bread

3 cups whole wheat flour
3 tablespoon essential wheat gluten
¾ cup pumpkin purée
1 teaspoon salt
3 tablespoon Olive Oil
1½ teaspoon pumpkin spice

Instructions

In a heat proof container add warm water, salt and sugar. Then add in yeast and stir well.
2¼ teaspoon active dry yeast, 1 teaspoon salt, 1 teaspoon sugar, ¾ cup water
Set aside to bloom in a warm spot for 10-12 minutes.
In the base of a stand mixer add wheat flour, essential wheat gluten, pumpkin spice, salt and olive oil.
3 cups whole wheat flour, 3 tablespoon essential wheat gluten, 3 tablespoon Olive Oil, 1½ teaspoon pumpkin spice, 1 teaspoon salt
Then add the pumpkin purée and bloomed yeast.
¾ cup pumpkin purée
Run the stand mixer on medium speed for 10-12 minutes, so the dough comes together. The dough should be soft but smooth. Once done, remove from the stand mixer.
Spray non-stick spray in the base of the instant pot. Place the dough ball and spread olive oil or cooking spray on it.
Close the lid and set the mode to 'yogurt' on normal and time to 60 minutes. Once the time is up, the dough should have doubled.
Transfer the dough to a baking mat. Punch it down and knead for a minute.
Divide the dough into equal parts. Make 5 parts for medium size rolls and 7 or more for smaller ones.
Make a smooth round with one ball of dough.
Using a baking twine tie the ball, dividing it into 8 parts or more. Repeat for the rest and brush them with olive oil. Place them all in a warm spot for an hour.
Once the hour is up, place in a preheated oven at 400 F for 18-19 minutes.
After these are baked, remove and let them cool.
Then remove the baking twine and place a cranberry on top as a stem. Serve as desired.

Video

Notes

Pumpkin Purée: We use pumpkin to color and flavor the bread. This purée can be made at home or bought. However, remember to get 'pure pumpkin' and not the can that's meant for a pie. The pie filling is sweeter and just not right for the recipe.
Shaping the pumpkins: The pumpkins are easy to shape with baking twine. Do not tie them extremely tight as the breads will proof and the twine will sink deep inside. Then instead of pumpkins the bread will be a round with twine within.
Removing the twine: After the rolls are baked, simply let them cool a little. Once they cool, carefully remove the twine. Either cut all the threads from top and remove or keep turning the bread to remove the twine intact.
Adding stems: Adding stems is optional but it does give the rolls an authentic touch. Cranberries, pretzels, cinnamon or cloves make the best stems for the rolls. Pick them based on the size of the rolls.
Egg/ Milk Wash: A lot of recipes for bread do use an egg or milk wash before baking but we entirely skip that here. This step sticks the twine firmly to the bread dough making it difficult to remove it cleanly after baking.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition