Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour or bread flour, plus extra for dusting
- 1 cup (200g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- ½ cup (120g) warm dairy-free milk
- ½ cup (115g) softened vegan butter
- 2 tablespoons (25g) granulated sugar, coconut sugar or maple syrup
- 2 ¼ teaspoons instant dry yeast
- 1 teaspoon optional pumpkin pie spice
- Pinch of salt (if using unsalted vegan butter)
- 1 tablespoon maple syrup or any light-colored liquid sweetener
- 1 tablespoon melted vegan butter, oil or water for glaze
Instructions
- Combine all dough ingredients in a large bowl, including yeast.
- Knead the mixture for 5-10 minutes until soft and stretchy.
- Transfer to a floured surface and knead until smooth.
- Let the dough rise in a greased bowl covered with a towel for about an hour.
- Punch down the dough, divide into 12 pieces, and shape into balls.
- Grease or line a baking dish and arrange the dough balls with space between.
- Cover and let rise for another hour.
- Preheat the oven to 350°F (180°C) and bake for 22-28 minutes until golden brown.
- Brush with glaze while warm and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure yeast is fresh for best results.
Adjust flour based on humidity for perfect dough consistency.
Consider adding herbs or cheese alternatives for flavor.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 7.5
- Saturated Fat: 2.5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 0