These vegan pumpkin dinner rolls are soft and buttery, and they're great for any event, from a cozy dinner at home to a holiday feast. They smell and taste great because they have pumpkin puree and warm spices in them. Everyone at the table will love them.
Ingredients: 1 cup canned pumpkin puree. 1/4 cup vegan butter, melted. 1/4 cup maple syrup. 1/2 cup unsweetened almond milk, warmed. 2 1/4 teaspoons active dry yeast. 3 cups all-purpose flour. 1 teaspoon salt.
Instructions: In a mixing bowl, combine warm almond milk and yeast. Let sit for 5 minutes until frothy. Add pumpkin puree, melted vegan butter, and maple syrup to the yeast mixture. Mix well. In another bowl, combine flour and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased baking sheet, spaced apart. Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes. Preheat the oven to 375F 190C. Bake the rolls for 18-20 minutes, or until golden brown. Brush the tops of the warm rolls with melted vegan butter before serving.
Prep Time: 30 minutes
Cook Time: 20 minutes
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