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Pumpkin Dinner Rolls

These soft and fluffy Pumpkin Dinner Rolls are infused with delightful pumpkin flavor and spices, making them a perfect addition to your fall meals.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings: 12 rolls
Course: Bread, Side
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 1/2 cups all-purpose plain flour This versatile flour creates a soft texture.
  • 1 cup pumpkin puree Use canned or homemade puree.
  • 1/2 cup dairy-free milk (warm) Helps to activate the yeast.
  • 1/2 cup vegan butter (softened) Gives the rolls richness.
  • 2 tablespoons granulated sugar Sweetness balances the flavors.
  • 2 1/4 teaspoons instant dry yeast For the perfect rise.
  • 1 teaspoon pumpkin pie spice (optional) Enhances the autumn flavor.
  • Pinch salt Elevates all flavors.
Glaze Ingredients
  • 1 tablespoon maple syrup For a sweet glaze.
  • 1 tablespoon melted vegan butter Adds sheen on top of the rolls.

Method
 

Preparation
  1. Mix all the dough ingredients into a bowl of a stand mixer fitted with a dough hook or in a large mixing bowl.
  2. Knead the dough for about 5-10 minutes until it becomes soft and stretchy.
  3. Place the kneaded dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm spot until it doubles in size, about 1 hour.
Shaping
  1. Punch the risen dough down and divide it into 12 equal pieces.
  2. Shape each piece into a smooth, round ball.
Second Rise
  1. Grease a baking dish or line it with parchment paper. Place the dough balls in the dish, cover with the towel and let them rise for at least another hour.
Baking
  1. Preheat your oven to 350°F (180°C).
  2. Bake the rolls for 22-28 minutes until golden brown and sounding hollow when tapped.
  3. Brush the rolls with the mixture of maple syrup and melted vegan butter while they are warm.
Serving
  1. Serve warm with a spread of vegan butter.

Notes

For enhanced flavor, add cinnamon or experiment with spices. Use active dry yeast with proofing if needed. Store leftover rolls in an airtight container for up to 3 days or freeze for later consumption.