Vegan Pumpkin Butter Rolls
These vegan pumpkin butter rolls are unbelievably moist and delicious! They have a hint of pumpkin sweetness and a whole lot of fluff and moistness!
Servings 5
Equipment
- Mixing Bowls
- Whisk or spatula
- 9x13 baking dish
- Pastry brush
Ingredients
- 4 cups flour spooned and leveled
- 1 tsp salt
- ¼ cup sugar
- 2 ¼ tsp instant yeast
- 1 cup unsweetened almond milk
- ½ cup vegan butter
- ⅓ c +2 tbsp pumpkin puree
Instructions
- Add your flour and salt to a mixing bowl and set aside. In another bowl add your yeast and sugar and set aside.
- Add your almond milk, vegan butter and pumpkin puree to a medium saucepan on low and heat it just until the butter is melted. Turn the heat off. Let it cool a bit, about 5 minutes.
- Add the pumpkin mixture to your bowl of yeast and sugar, mix to combine.
- slowly add your flour mixture to the wet mixture and combine until a dough forms. Knead for 3-5 minutes and form into a ball. Place the dough into a lightly greased bowl and cover. Let it rise until doubled in size. About 1-1.5 hours.
- Once the dough has risen, punch it down to release some of the gas bubbles. Divide the dough into 15- 18 pieces. From them into balls and place them into a buttered dish for a second rise. Preheat your oven to 350°
- Once the rolls have doubled in size, about 45 minutes, using a pastry brush, brush with some melted butter and top with pumpkin and sesame seeds (optional).
- Bake the rolls for 25-30 minutes until lightly golden brown on top. Enjoy!
Notes
- Any non-dairy milk will work with this recipe. Oat, macadamia or soy.
- You can also make the dough the night before and store it in the fridge once you've shaped the dough. Just bring them to room temperature before baking them and let them finish rising before you bake them off.
- Vegan butter is easy to find and is usually in the dairy section of the grocery store, mixed in with the regular butter.
- I usually get 15-17 rolls and I bake them in a 9x13 baking dish.