Last Sunday I suddenly had an urge to bake something. But not just anything – it had to be pumpkin-flavoured.
I wasn’t intending to write a post about this recipe, and just snapped a few photos out of habit. But once I tasted these little balls of goodness, I knew I had to share them with the world.
During autumn, I go crazy for anything remotely pumpkin-flavoured. Oatmeal, energy balls, muffins… they all need to be orange. The fact that Starbucks’ Pumpkin Spice Latte a. contains caffeine and b. contains dairy (yup, the actual mix isn’t vegan!) continues to devastate me every time September rolls around. But it’s fine, guys. No, really. I swear! These pumpkin bread rolls make everything better, particularly when they’re fresh out of the oven.
If you like your bread a little doughy, you’re going to love these. Don’t be concerned if the dough turns out super sticky – mine was insane! I ended up coating the outside of each ball in flour to dry them out a little, and thoroughly greasing the baking tray to ensure they didn’t stick.
I’m no master baker (if I’m honest, this was the first time I’ve ever baked bread!) but I found the process to be much easier than I had imagined. Did I mention that these will make your house smell amazing?
Go on, step out of your comfort zone and give these vegan pumpkin bread rolls a whirl!
Vegan Pumpkin Bread Rolls
- Three cups of plain flour
- One and a half teaspoons of dried active yeast
- 160ml warm water
- 220g pumpkin puree (I used half a tin of Libby’s)
- One tablespoon of maple syrup
- One teaspoon of salt
- Combine the yeast, water and maple syrup in a large bowl.
- Add the pumpkin puree and mix well.
- Throw in the flour and salt, stirring until you have a sticky dough. Knead on a floured surface for around 10 minutes.
- Transfer the dough into another large bowl (make sure this one is thoroughly greased with vegan butter) and cover tightly with clingfilm. Place the bowl in a warm room and leave to rise for about an hour and a half.
- Once risen, divide the dough into four or five sections and roll into balls. Coat each one in flour to ensure they don’t stick, and place onto a greased baking tray.
- Bake at 180℃ for around 20 minutes before transferring to a cooling rack.
I take no responsibility for the amount of bread rolls you will consume in one sitting after making these. Here’s a tip: while they’re still warm, slice them open and add a generous dollop of butter. It takes them to a whole new level.
This spontaneous baking session has inspired me to incorporate pumpkin into as many dishes as possible this autumn (hello, pumpkin waffles!)
Can’t get enough of seasonal orange vegetables? Keep your eyes peeled this Sunday for my sweet potato soup recipe – I have a feeling it will pair very nicely with these rolls.
Pumpkin kisses and harvest wishes!