Easy Pumpkin Dinner Rolls | Vegan

December 04, 2014

Warm, fresh, homemade bread is great, but adding pumpkin to your favorite dinner roll recipe is the best. This recipe for vegan pumpkin rolls is the perfect balance of buttery and soft rolls with a kick of pumpkin spice.

For Pumpkin Dinner Rolls:
1 and 1/2 cups pumpkin puree (I used canned from Whole Foods)
2/3 cup coconut milk (I used Trader Joe's brand, not from can)
4 tbls melted coconut oil
2 tsp vanilla extract
4 and 1/2 cups flour (I used all-purpose unbleached by King Arthur)
2 packets instant dry yeast
1/4 cup vanilla sugar (plain granulated sugar that has been allowed to sit with vanilla bean pods in it)
1/8 cup packed brown sugar (light or dark)
2 tbls pumpkin spice
1 tsp salt
Cashew halves for decorating

For Honey Butter:
1 stick softened butter (I use Earth Balance)
1/2 cup room temperature honey (I use raw honey)

For Making Pumpkin Dinner Rolls in Stand Mixer: Mix flour, salt, sugar except for 2 tablespoons of vanilla sugar,pumpkin spice, and yeast in stand mixer fitted with paddle attachment Heat coconut milk,...
See the full directions on my site

Nutritions

Calories
5840

Sodium
2858mg
119% DV

Fat
304g
467% DV

Protein
74g
148% DV

Carbs
692g
235% DV

Fiber
29g
118% DV