Picture it: soft, fluffy, and utterly irresistible Vegan Pumpkin-Shaped Bread Rolls that not only capture the essence of autumn but also make for the perfect centerpiece on your festive table. So, roll up your sleeves, preheat that oven, and let's get baking!
Discover the key players in our culinary creation! Each ingredient is thoughtfully selected to craft a harmonious blend of flavors and textures that will delight your taste buds.
- Plant-based milk: Ensures tender and moist rolls.
- Vegan butter or margarine: Contributes to softness and flavor in our bread.
- Sugar: Adds sweetness to the bread.
- Active dry yeast: The magic transforming our dough into pillowy perfection.
- Orange juice and zest: Adds a citrusy zing, elevating autumn vibes.
- Vanilla extract: Touch of sweetness and warmth for balanced flavors.
- All-purpose flour: Backbone, providing structure and substance.
- Salt: Balances sweetness, enhancing the overall flavor.
- Coating (sugar, ground cinnamon, melted margarine): Decadent finale crowning our pumpkin-shaped rolls.
See recipe card AT THE BOTTOM for quantities
🥄Instructions in a Nutshell
Now, let's dive into the enchanting process of bringing our Pumpkin-Shaped Bread Rolls to life.
Combine the ingredients to make the dough.
Knead and let it rise.
Shape the dough into pumpkins.
Bake and coat the pumpkin-shaped bread.
🔁 Substitutions & Variations
Now, let your creativity flow with variations that make this recipe uniquely yours. Consider these delightful twists:
- Spiced Sensation: Add a dash of pumpkin spice to the coating for an extra layer of warmth.
- Maple Glaze Elegance: Drizzle with a vegan maple glaze for an autumn-inspired sweetness.
- Nutty Indulgence: Sprinkle chopped nuts into the filling for a delightful crunch.
- Customize with Fillings: Experiment with fillings to surprise and delight your taste buds. Peanut butter, cookie spread, or chocolate – the choices are endless.
To keep the freshness alive, store your pumpkin-shaped bread in an airtight container. For prolonged freshness, consider freezing. When ready to indulge, a quick zap in the microwave for 10 seconds will restore their heavenly softness.
👩🏻🍳 Top tip
Resist adding extra flour for the fluffiest rolls. Be patient with the kneading; achieving the right consistency may take extra time, but it's worth it. Remember, the dough should be slightly sticky but not excessively clingy to your hands.
The dough should be slightly sticky but not excessively clingy to your hands.
Certainly! Freeze for prolonged freshness, then reheat for instant warmth without compromising the delightful texture.
Get creative! Peanut butter, Lotus cookie spread, a thick vegan custard or dairy-free chocolate chunks are delightful choices.
Absolutely! Feel free to substitute with your preferred plant-based milk, such as almond, soy, or oat milk, based on your taste preferences or dietary needs.
Yes, for the dough you can use coconut oil or another plant-based oil of your choice as a substitute for vegan butter or margarine.
While all-purpose flour works best for this recipe, you can experiment with whole wheat flour or a gluten-free flour blend for a different texture and flavor.
Absolutely! For the dough, you can use maple syrup, agave nectar, or coconut sugar as alternatives to traditional sugar (in the same amount). Additionally, for the coating, you can opt for monk fruit or a similar sugar-free substitute.
🤌🏽 We recommend...
If you're a fan of the Fluffy Stuffed Bread vibe, don't miss out on our Vegan Wool Roll Bread recipe! It's irresistibly fluffy and delicious!
Pumpkin-Shaped Bread Rolls (Vegan)
- ½ cup lukewarm plant-based milk
- 120 g vegan butter or margarine, melted (½ cup + ½ tbsp)
- 160 g sugar (¾ cup + 1 tbsp)
- 2 teaspoon active dry yeast
- ¼ cup orange juice
- 1 teaspoon orange zest
- 1 ½ teaspoon vanilla extract
- 560 g all-purpose flour (4 ⅔ cups)
- 1 teaspoon salt
- ½ cup sugar
- 1 ½ tablespoon ground cinnamon
- 2 tablespoon melted margarine
- In a medium bowl, mix the plant-based milk, melted butter, and sugar.
- Once the sugar has dissolved, add the yeast and let it rest for 5 minutes.
- Incorporate the orange juice, zest, and vanilla extract. Mix until a homogeneous mixture is obtained.
- In another medium bowl, sift the flour and salt.
- Pour the liquid mixture into the flour bowl and combine until the dough starts to come together.
Kneading and Rising
- Transfer the dough to a floured surface and knead for 8 minutes or until the dough looks slightly shiny, feels very soft, but no longer sticks easily to your hands.
- Grease a large bowl with a little oil and place the dough inside. Cover with a kitchen cloth or a large plate to generate some warmth and let the dough rise. Place the bowl in a warm location until it doubles in size (approximately 1 ½ hours). Note: The dough may be somewhat sticky; do not worry, it is normal (do not add more flour than indicated).
- After the rising time, deflate the dough by giving it a couple of punches with your fist.
Shaping the Pumpkins
- Extract the dough from the bowl and divide it into 8 equal parts.
- Optionally, you can fill the bread. If you choose this option, flatten each ball, place some filling in the center, and close the dough, pinching the seams tightly (fillings can include a tablespoon of peanut butter, Lotus cookie spread, dairy-free chocolate chunks, etc.).
- Shape each filled dough ball into a round form.
- Use a piece of baking twine to shape the pumpkins. For each dough ball, place a string of twine underneath it and pull both ends of the twine in opposite directions until they cross at the center, creating a cross shape. Rotate the dough ball 90 degrees and cross the twine ends again at a slightly greater angle to simulate the divisions of a pumpkin. Pass the twine underneath the dough ball, flip it, and repeat the process to create more "grooves." Tie a knot to secure the crossings. Cut the excess string with some scissors.
Final Rise and Baking
- Transfer to a baking sheet with parchment paper or a silicone mat, leaving enough space between each piece.
- Cover with a towel and let it rise for an additional 30 minutes in a warm place.
- 15 minutes before finishing the rise, preheat the oven to 176°C (350°F).
- Bake for 20-22 minutes or until the bread has a slightly golden color. Remove from the oven and let it cool on a rack for 10 minutes.
- Cut the twine with scissors and carefully unravel it.
Coating and Storage
- Mix sugar with cinnamon and set aside.
- Melt 2 tablespoon of margarine, brush the bread with it, and sprinkle the cinnamon sugar mixture on top. Tap the bread gently to remove excess.
- Store the bread in an airtight container to prevent it from drying out. It is recommended to reheat the bread in the microwave for about 10 seconds before consuming to keep it extra soft.
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