Servings: 12 rolls
Calories: 140kcal
Equipment
- 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
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 140kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 57mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Let us know how it was!