Warm, fresh, homemade bread is great, but adding pumpkin to your favorite dinner roll recipe is the best. This recipe for vegan pumpkin rolls is the perfect balance of buttery and soft rolls with a kick of pumpkin spice.
These are the best rolls I have ever made. It may have a lot to do with them having pumpkin in them and I am obviously obsessed with pumpkin-everything, but aren’t we all? I want all things pumpkin.
This is also one of the fastest bread recipes that I’ve created, clocking in at a little over 2 hours. Not bad for bread! Now, I know there are many of you that are terrified of working with yeast dough. You have to proof the yeast in the right temperature liquid, you have to let it rise twice and hope that it does, and hope you don’t get an overly yeast tasting bread. I get it, I really do. Trust me, there is nothing to be afraid of.
This recipe is pretty much fool proof. Sorry, I don’t mean to call you a fool. Bread baking IS difficult. It took me a few years to get the magic of bread proofing and baking under control. I still don’t consider myself a pro at it because I even have major flops.
For instance, I made apple pie cinnamon rolls last week which requires a yeast dough and all was fine and dandy until I weighed down the dough with too many apples. Rookie mistake and the rolls fell apart when rolling, the dough turned to mush, and they just turned out awful. I was pretty upset, but Micah managed to scarf down two so who knows, maybe they weren’t THAT bad.
Also, if you surf the web for yeast dough recipes chances are you will find that almost all of those recipes require a stand mixer. The stand mixer that is pictured in these photos is my parents’s (I made these right before I moved to Milwaukee and was staying at my parent’s house) and makes bread making SO much easier. It does all the kneading for you so you don’t have to worry about the right amount of kneading or adding too much flour. However, almost all of my bread baking is done by hand. That means I mix the ingredients, knead the dough, and form the dough ALL BY HAND.
Kneading using a mixer is easy because you mix all the ingredients with a dough hook attachment and you wait until all the dough has been scraped off the edges of the bowl and has formed a shiny ball around the dough hook.
Kneading by hand is much different and requires a little bit more finesse and skill. Not major skills, I’m not telling you to go get a baking and pastry certificate or anything. All I ask is that you pay attention and FEEL the dough. The dough will be slightly sticky but will start to stick to itself and not you. This is due to the gluten being properly developed in the dough.
Also, when you knead by hand, don’t use your fingers! This is SO important because this will prevent your dough from sticking to itself and instead will be all over your fingers. Think of your hands having mittens on them when you knead. Pull the dough gently towards you with minimal pressure, and quickly fold and ROLL away from you. Don’t smash the dough, please just don’t do it. Again, you will have a sticky mess.
Now, I made half the batch in the form of regular round rolls (as pictured previously) but I decided to get all cutesy on you guys and cut the other half of the batch into mini pumpkins. It is easy peasy. Take a rounded dough ball, cut into the ball 5 times towards the center, keeping the center intact. Easy.
When they’re done, use a small knife to cut a tiny slit in the top middle portion of the pumpkin roll and stick half a cashew into it. BAM! It is that easy, that little cashew-half creates the pumpkin stem.
Serve them with a side of glorious sweet honey butter and these rolls are complete.
*NOTE: The recipe below has two options, making these rolls by hand or with a stand mixer. The steps you see below are not ALL for making these rolls. I promise this recipe is insanely easy and almost impossible to mess up.
When these were done baking it was about 11 PM and my mom and I sat in her kitchen laughing and eating these rolls.
She even insisted on helping me style the pumpkin rolls for photos. She supplied the gorgeous, hand-beaded, fabric that screams fall.
Thanks for your help mom! 😀
Serve a giant platter of these warm and slightly sweet rolls with a side of honey butter for Thanksgiving and your family and friends will be obsessed!
For other pumpkin recipes, be sure to check these out!
How to: Roasted Sugar Pumpkin Puree – My go to recipe that is WAY better than canned!
Cinnamon Apple Pumpkin Oatmeal – My favorite Fall oatmeal recipe
Spiced Pumpkin Chocolate Chip Cookies – Cake-like cookies that have the perfect balance of Pumpkin and Chocolate!
Mini Pumpkin Muffins with Maple Cream Cheese Frosting – Nothing is better than pumpkin and maple together!
Lentil Loaf with Pumpkin BBQ sauce – One of my favorite holiday recipes