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Vegan No Knead Pumpkin Rolls


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  • Author: Gabrielle
  • Total Time: 1 hour 30 minutes
  • Yield: 6 - 12 Rolls 1x

Ingredients

Units Scale

Bread:

Maple Butter: 

 


Instructions

  1. Preheat oven to 200 degrees
  2. Grease a baking dish with vegan butter, set aside.
  3. Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
  4. Now add the bread flour (you can use reg. white flour), cinnamon, pumpkin spice, pumpkin puree, honey or maple syrup, salt and oil. Combine until it comes together. It will be shaggy and sticky. Add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be. Add the flour gradually.
  5. Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20-30 mins. Remove from oven. 
  6. Shaping the bread – Transfer the dough from the bowl to a counter dusted with flour. Form 6 large balls (you can do more smaller rolls if desired) Form dough into smooth balls giving as much height as you can and place in the pan seam side down, smooth side up. Don’t overwork the dough. Cover with the towel and let it rise for roughly 40 minutes. 
  7. Set oven to 375 and Bake for 30 minutes or until golden brown. 
  8. To make the maple butter simply combine the ingredients in the microwave and brush over the cooked buns. Top with flake salt and serve. If desired you could also do a spreadable maple butter option by combining the ingredients while cold in a standing mixer and then chilling. 
  • Prep Time: 60 mins
  • Cook Time: 30 mins