These are the softest, fluffiest, and most “buttery” vegan pumpkin rolls around! They only take 7 simple ingredients to mix together and are the perfect bread for any holiday meal. Naturally dairy free, egg free, and nut free recipe!
No holiday dinner is complete without a slice of bread or a roll to get every last bite.
Even if you are a bread making beginner, you can totally make these rolls! They are easy to make and the clover shape hides any imperfections.
Plus, with the pumpkin flavor they are slightly sweet, making them a family favorite in my house!
Why You’ll Love these Vegan Rolls
- Soft, buttery flavor, perfect texture
- Pumpkin gives them a sweet flavor
- Super easy to make
- No weird ingredients
- Dairy free, egg free, nut free recipe
What I love about this recipe is that it only requires a few ingredients to come together.
- Dairy free milk: Liquid activates the yeast and we are using warmed non-dairy milk to start this. For the softest rolls, use a higher fat milk, like coconut or almond. Soy milk and rice milk also work.
- Yeast: I typically recommend using active dry yeast in doughs like this. The longer rise times means more flavor is developed. If you need to use rapid yeast, the times will be shorter so watch your dough carefully.
- Oil: To replace the eggs and butter fat, I turned to simple canola oil.
- Sugar: Sugar helps to feed the yeast and gives the dough a subtly sweet final flavor.
- Pumpkin: This gives body, flavor, and texture to the final roll.
- Salt: Every good bread has salt to bring out the flavor.
- Flour: I use all purpose flour for these rolls as that is typically what I have on hand. However, if you used bread flour, the gluten content is higher, making for a more chewy roll. I don’t recommend using all bread flour. At most, use a 50/50 blend of all purpose and bread flour.
Make sure to check out the recipe card below for the full recipe and ingredient list.
- Warm the milk and mix it with the yeast. Set it aside to proof for about 10 minutes.
- Now you can make the dough. Add all the ingredients to a stand mixer and let it come together on speed 2 or 3 for 10 minutes. The dough should be soft and a bit tacky.
- Pop the dough into a large bowl (not metal) that you’ve lightly coated with oil.
- Let the dough rise in a warm spot for about 1 hour.
- Set on lightly floured surface. Don’t use too much flour.
- Cut in half with a knife or bench scraper.
- Divide each piece into 6 equal pieces. Then cut those 6 into 3, giving you 18 dough balls per side.
- Place 3 dough balls into a generously sprayed muffin tin.
- Let the dough rise again for about 30 minutes.
- Bake for about 20-22 minutes until done.
Yes, you can freeze the dough after the first rise. I recommend preparing the dough into small dough balls and freezing at that point. To bake after freezing, allow them to come to room temperature and then double in size in a muffin tray.
There are typically 2 reasons why these rolls become tough and are not light and soft. The first is that you used too much flour when rolling them out. Try to use as little as possible. The second is that you used all bread flour, or, too much bread flour.
Soft dinner rolls like these require what is called an enriched dough. Normally, this means adding lots of eggs, butter, and milk. The softer the final roll means the more fat has been worked into the roll. That’s why other recipes like focaccia bread are chewier because of the lower amount of fat.
This time we are going dairy free and egg free to make these rolls. And yes, you can still achieve the same soft texture. The secret is in the simple ingredients and the process.
How to Store
Countertop: These rolls will keep on the countertop in an airtight container for up to 3 days.
Fridge: Store the rolls in an airtight container in the fridge for up to a week.
Freezing dough before baking: Prepare the dough through making the small dough balls and freeze at that point. To bake after freezing, allow them to come to room temperature and then double in size in a muffin tray.
Freezing after baking: Allow the rolls to fully cool after baking. Store the rolls in a freezer safe container for up to 3 months. Let them come to room temperature and warm before serving.
- Make sure that your yeast is not expired. Old yeast won’t rise.
- Don’t add too much flour when you are working the dough into the clover shapes. You only need a little bit.
- Measuring flour correctly is the best way to make sure your rolls turn out perfect. Use a spoon to scoop flour into the measuring cup and the back of a knife to remove extra flour.
More Thanksgiving Recipes
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- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Stand mixer with dough hook (optional)
- Knife or bench scraper
- muffin tray
- cooking spray
- Extra flour for rolling
- 1 teaspoon yeast
- ¾ cup dairy free milk warmed to 110F
- 3 tablespoons pumpkin
- 2 tablespoons oil
- ¼ cup white sugar
- ¼ teaspoon salt
- 2 ½ – 3 cups all purpose flour
- Proof the yeast. In a small bowl combine yeast, the warmed milk, and a spoonful of the white sugar. Mix gently and cover. Set aside for 10 minutes to proof. If the yeast does not turn foamy, your yeast may have expired or the milk may have been too hot.
- Make the dough. In the bowl of the stand mixer with the dough hook, combine the yeast mixture and the remaining ingredients: Pumpkin, oil, the rest of the white sugar, flour, and salt. Beat on low speed, 2 or 3, for 8 to 10 minutes. The dough should come together in a ball. It may be a bit tacky but should not be sticky.
- First rise. Transfer the dough to a lightly oiled large bowl. Turn the dough in the bowl, making sure to cover all of the dough with a light coating of oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise for an hour in a warm spot in your kitchen. I like to place mine next to the kettle after I’ve made a cup of tea.
- Shape the rolls. After the dough is double in size, punch the dough down. Place the dough onto a lightly floured surface to shape the rolls. First, cut the dough in half. Then, divide each half into 6 pieces, making for 12 pieces of dough total. Finally, divide one of those pieces into 3 small dough balls. You should have 36 small dough balls total. Just eyeball this. It doesn’t need to be perfect!
- Second rise. Place 3 of the dough balls into a well greased muffin tray. Cover again with plastic wrap or a clean kitchen towel. Let them rest in a warm place for 30 minutes.
- Bake. While the rolls are having their second rise, preheat the oven to 375F with the rack in the middle of the oven. Bake the rolls in the muffin tray for 20 to 22 minutes or until they are golden brown and have reached an internal temperature of 190F. Remove from the oven and brush with melted vegan butter if desired. Allow them to cool for a few minutes before serving. Enjoy!
- How to Store
- Countertop: These rolls will keep on the countertop in an airtight container for up to 3 days.
- Fridge: Store the rolls in an airtight container in the fridge for up to a week.
- Freezing dough before baking: Prepare the dough through making the small dough balls and freeze at that point. To bake after freezing, allow them to come to room temperature and then double in size in a muffin tray.
- Freezing after baking: Allow the rolls to fully cool after baking. Store the rolls in a freezer safe container for up to 3 months. Let them come to room temperature and warm before serving.