Learn how to make fluffy soft spongy pumpkin-shaped buns without eggs using this vegan pumpkin bread rolls recipe that works gluten-free too – enjoy with sweet or savory spreads for breakfast or dinner!
The Best Homemade Pumpkin Bread Rolls
Whether for breakfast, as a snack or as a side dish for lunch or dinner, homemade bread rolls are always perfect, right?! And since pumpkin rolls are totally on trend this fall, today I’m going to show you how to make the vegan version of the classic recipe without using eggs!
The pumpkin rolls not only look really pretty and cute, but also taste incredibly good! Especially when they come out of the oven freshly baked, no one will be able to resist them!
Basic recipe for savory and sweet pumpkin buns
Pumpkin bread rolls can be prepared both savory and sweet. Depending on how you prefer them, you can adjust the amount of salt and sugar to your liking. So, not only can you enjoy them with a sweet spread for breakfast, but you can also serve them as a side dish with a hearty pumpkin soup or a pumpkin chickpea curry.
Which flour works best?
You can use a variety of flours in this recipe. If you’re not a fan of all-purpose or wheat flour, you can also use spelt flour or combine different flours and types. A combination with half amount of whole grain flour also works well if you want your rolls to be healthier and higher in fiber. When using rye flour, I recommend adding a maximum of 30%.
How can I make gluten-free dinner rolls?
To bake gluten-free pumpkin dinner rolls, feel free to use a gluten-free flour blend that can replace regular flour 1:1.
Buns with grains and seeds
If you’re a fan of seeded dinner rolls, feel free to add any grains, nuts or seeds you like. Whether it’s pepitas, sunflower seeds, chopped walnuts, hazelnuts, pecans, sesame seeds, poppy seeds, flax seeds, and chia seeds – anything goes! You can either incorporate them into the batter or just sprinkle them on top as a topping.
Overnight pumpkin bread rolls
I like to prepare the dough in the evening before and then let it rise overnight in the refrigerator. The next morning, all you have to do is shape the dough into rolls, tie them together with twine and bake them. Then you can enjoy the delicious pumpkin bread rolls freshly baked with your family for breakfast!
- Yeast: fresh yeast or active dry yeast
- Sugar: regular white sugar or raw cane sugar
- Flour: all-purpose flour or spelt flour; Alternatively, a gluten-free flour blend.
- Cinnamon: or Pumpkin Pie Spice.
- Soy yogurt: or apple sauce
- Pumpkin puree: homemade or canned
- Vegan butter
- To brush: soy cream or plant milk + optional pinch of turmeric.
How to make pumpkin bread rolls
As always, I recommend checking out these step-by-step instructions first, including the tips and the recipe video. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the yeast dough and let it rise.
First, dissolve yeast and sugar in lukewarm water and set aside until foamy. Combine together flour, salt and cinnamon in a large mixing bowl. Then add the yeast mixture, soy yogurt, pumpkin puree and vegan butter and mix with a wooden spoon. Then knead for 5-8 minutes until you have an elastic and smooth ball.
Cover the bowl with a lid (or plastic wrap or damp tea towel) and let rise at room temperature for 45-60 minutes.
Note: If you are using dry yeast, you can mix it directly with the dry ingredients and then add the liquid ingredients.
Step 2: Shape and bake pumpkin bread rolls
Next, transfer the dough to a well-floured work surface and divide into 8 equal pieces. With floured hands, shape into round rolls and loosely wrap each piece of dough with a yarn as shown in the pictures or in the video.
Place the dough pieces with enough space between each on a baking tray lined with parchment paper and let them rise covered again for 20 minutes. Then brush with soy cream (plus optionally a pinch of turmeric) and bake in a preheated oven at 356 °F (180 ° C) heat for 20-25 minutes.
Tips and tricks for perfect bread rolls
- The amount of water/flour can vary depending on the consistency of the pumpkin puree. If you leave the yeast dough in the refrigerator overnight, use only half amount of yeast.
- The dough should be a little sticky, so that the pumpkin rolls will be perfectly moist and not dry. Simply dust the work surface, the dough and your hands well with flour to prevent the dough from sticking.
- Place a baking dish on the lowest rack of your oven and fill it with a little water as soon as the oven is hot. This will create steam so there is enough moisture in the oven and the buns won’t dry out.
- The buns are done baking as soon as it sounds hollow when you knock against a bun.
- You can also make regular bread rolls or a large loaf of bread from this recipe. If you have a baguette tray, you can also make baguette rolls or ciabatta with this recipe.
How can I store pumpkin dinner rolls?
These rolls simply taste best when freshly baked! If you have some left over, you can store them in an airtight freezer bag at room temperature. Then reheat them briefly in the oven before eating. If they become too hard after a few days, you can also heat them up for a few seconds in the microwave. This will make them wonderfully soft and fluffy again!
How can I freeze the rolls?
You can easily freeze the vegan pumpkin bread rolls and remove whenever you need them. To defrost, simply place in a cold oven and bake at 320 °F (160 °C) for about 10-12 minutes.
This recipe for vegan pumpkin bread rolls is:
- Can be made gluten-free
- Soft & fluffy
- With vegetables
- Rich in pumpkin flavor
- Super tasty!
- Tastes like from the bakery!
- Perfect for special occasions like thanksgiving, Christmas or any other day!
More homemade savory and sweet bread recipes to try
- Vegan Chocolate Brioche Buns
- No Knead Dutch Oven Bread
- Easy Bread Rolls
- Homemade Bagels
- Vegan Burger Buns
- Spelt Carrot Bread
- Buckwheat Chia Bread
- Low Carb Keto Bread
- Vegan Naan Bread
- Garlic Pull Apart Bread
- Easy Flatbread
- Vegan Foccacia
- Vegan Croissants
- Blueberry Babka
- Braided Bread
- Apple Stuffed Buns
If you try these easy pumpkin dinner rolls, feel free to leave me a comment and a star rating on how you liked the recipe! And if you take a picture of your buns and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Vegan Pumpkin Dinner RollsAuthor:
- ½ cup (120 ml) lukewarm water approx. 95 °F (35 °C)
- 0.7 oz (21 g) fresh yeast ½ cube or 2 tsp dry yeast
- 1 tsp sugar or more for sweet buns
- 3 ⅔ cups (450 g) flour all-purpose or spelt flour, alternatively a gluten-free flour blend
- 1 tsp salt or only 0.5 tsp for sweet buns
- 2 tsp cinnamon or pumpkin pie spice
- 3 tbsp (50 g) soy yogurt or applesauce, optional
- ¾ cup (200 g) pumpkin puree from approx. 10.5 oz (300 g) raw pumpkin or squash
- 3 tbsp (50 g) vegan butter soft
- 2-3 tbsp soy cream
- 1 pinch of turmeric optional
- kitchen twine 8 x 30-inch (80 cm) pieces
*Note: Feel free to watch the recipe video and please note the tips + step-by-step pictures in the post above!
- First make the pumpkin puree according to this recipe (or use ready-made canned).
- Pour the water into a bowl. Crumble in the yeast and add the sugar. Stir until the yeast has dissolved. Then set aside for about 3-5 minutes until the mixture begins to foam (this is how you know the yeast is working).
- In a large bowl, combine flour, salt and cinnamon. Form a well in the center and add in the yeast mixture, soy yogurt, pumpkin puree and vegan butter. Mix with a wooden spoon until combined, then knead using a mixer with dough hook attachment (or using your hands) for about 5-8 minutes until a smooth yeast dough is formed (please read the note below).
- Cover the bowl with a lid (or plastic wrap) and let rise in a warm place for about 45-60 minutes, until the dough has doubled in size. (If you want to bake the buns the next day, you can refrigerate the dough overnight, *see note below).
- Briefly knead the risen dough again on a lightly floured work surface and then divide into 8 equal pieces, each weighing about 110 g.
- Form each piece into a round ball and then loosely wrap with kitchen twine as shown in the recipe video. Tie the twine at the bottom and cut off any excess (don’t tie the twine tightly as the buns will rise for a second time).
- Place the buns on a baking sheet lined with parchment paper, leaving enough space between each and let them rise, covered, for another 20 minutes.
- Preheat the oven, including a baking dish on the lowest rack, to 356 °F (180 °C) heat.
- Brush the pumpkin buns with soy cream (optionally mixed with a pinch of turmeric) for a nice shiny color. Place in the oven and fill the baking dish with water to create steam. Then immediately close the oven and bake the rolls for about 20-25 minutes. Then let cool and enjoy with pumpkin hummus or any other dips and spreads!
- Note: The amount of water/flour may vary depending on the consistency of the pumpkin purée. Therefore, it is better to use less water first and add more if needed, or simply add more flour later if necessary. If you leave the yeast dough overnight in the refrigerator, you will need only half the amount of yeast or even less.
- Dry yeast can be added directly to the flour mixture.
- Flour: For fluffy buns, I recommend using light all-purpose or spelt flour or a gluten-free flour blend for yeast dough. If you use a heavier flour like whole wheat flour, they will be more dense and won't rise as well. A blend of light flour and whole wheat flour would be better.
- Sugar: You can use any kind of sugar you like. To make sweet buns just use more sugar.
- Soy yogurt: is best for vegan baking because of its binding properties. Alternatively, you can use apple sauce.
- More helpful tips and information, including make ahead, storing + freezing instructions, are mentioned in the blog post above!
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