Te Pumpkin Bread Rolls are big, simple rolls with crispy outer edges, and a fluffy soft crumb. They are the perfect Thanksgiving side rolls for bread lovers made with just 4 ingredients and no yeast.
I love making my Bułki ze słodkich ziemniaków, but for perfect fall flavors, I wanted to make a larger version full of pumpkin! I managed to create a recipe so simple that you only need 4 plant-based ingredient to whip them up!
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Pumpkin Bread Rolls
These Pumpkin Bread Rolls are big, simple rolls with crispy outer edges, and a fluffy soft crumb. They are the perfect Thanksgiving side rolls for bread lovers made with just 4 ingredients.
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Porcje: 7 big rolls (or 14 small)
Kalorie: 374.4 kcal
Skład
- 4 kubki Mąka samorosnąca - Zauważa 1
- ¾ kubek Puree z dyni - Zauważa 2
- 5 łyżka stołowa Oliwa z oliwek o łagodnym smaku - Zauważa 3
- 1 kubek Mleko migdałowe - Zauważa 4
Opcjonalnie
- 2 łyżka stołowa Cukier trzcinowy nierafinowany
- 1 łyżeczka Sól
- 1 łyżeczka Przyprawy do ciasta dyniowego
Instrukcje
- In the bowl of your stand mixing or a large mixing bowl, whisk the self-rising flour, salt, and spices if used.
- Add the pumpkin puree, oil and milk, and use the dough hook attachment to knead on low speed (Speed 2 of my KitchenAid stand mixer).
- Knead for 2-3 minutes until it forms a smooth bowl. If too wet, sprinkle more flour as you knead. If too dry, add a little water or extra pumpkin puree. You can also knead by hand, with lightly-oiled finger to avoid the dough to stick to your fingers.
- Divide the dough into 14 balls for small bread rolls, or into 7 balls for large big bread rolls as seen in my pictures.
- Knead each dough ball a few times and form a smooth dough ball.
- Place the balls onto a large baking sheet, leaving two thumbs of space between them. They grow a lot in the oven.
- Let the dough rest for 25 minutes at room temperature before baking.
- Preheat the oven to 350 °F (180 °C). Brush a little almond milk on top of each bread roll to create a crunchy bread. Sprinkle seeds on top if desired like pumpkin seeds or sesame seeds.
- Bake the bread rolls for 25-28 minutes at 350 °F (180 °C) until golden and cracked on top.
- Let the rolls cool down for 1-2 hours on a cooling rack before serving.
Komentarz
Uwaga 1: Make your batch of self-rising flour by stirring 4 cups of all-purpose flour with 2 tablespoons of baking powder. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
Uwaga 2: I use canned pumpkin puree. It has no added oil and no added sugar. Don’t use pumpkin pie filling. You can use domowe puree z dyni Jeśli lubisz.
Uwaga 3: You can use other oils, but make sure you pick a light-flavored oil so it doesn’t add a strong taste to the bread. I don’t recommend coconut oil, which forms lumps when melted and in contact with cold pumpkin puree.
Uwaga 4: Any plant-based milk works, like soy milk, oat milk, or coconut milk.
Dyski: You can store the pumpkin bread rolls wrapped in a towel at room temperature for 2 days. After 2 days, the bread hardens.
Wyprzedź: You can make the dough ahead. Store it in the fridge overnight in a mixing bowl wrapped with plastic wrap. Bring the dough back to room temperature 3 hours before shaping and baking.
Odżywianie
serwowania: 1rolka | Kalorie: 374.4kcal | Węglowodany: 57.7g | Białko: 9g | Gruby: 11.7g | Tłuszcz nasycony: 1.6g | Tłuszcz wielonienasycony: 1.8g | Tłuszcze jednonienasycone: 7.6g | Sód: 381.8mg | Potas: 127.6mg | Fiber: 2.6g | Cukier: 4.6g | Witamina A: 4087.5IU | Witamina C: 1.2mg | Wapń: 62.7mg | Żelazo: 1.1mg | Magnez: 24.3mg | Fosfor: 78.8mg | Cynk: 0.7mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
You only need 4 ingredients to make the dough for these pumpkin rolls.
- Mąka samorosnąca: If unavailable, make your own by mixing 4 cups all-purpose flour with 2 tablespoons baking powder. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
- Puree z dyni: Use unsweetened canned pumpkin puree or homemade puree. Avoid pumpkin pie filling, as it contains spices and sugar.
- Oliwa z oliwek Light: Other neutral oils like canola, sunflower, or avocado oil work well. Avoid coconut oil, as it solidifies upon contact with cold pumpkin puree.
- Mleko migdałowe: Any plant-based milk like soy, oat, or coconut milk is suitable. Choose full-fat versions for richer rolls.
How to Make Pumpkin Bread Rolls
These rolls are crazy easy to make!
Combine all the ingredients in the bowl of a stand mixer.
Knead the dough for a few minutes until it forms a ball.
Place the dough on your benchtop.
Slice the dough log into 8 portions of similar size.
Roll small dough balls and place them on an oiled baking sheet.
Brush the balls with almond milk and bake them for 25-28 minutes at 350 °F (180 °C).
Porady Carine dotyczące pieczenia
This recipe is so easy, but here are a few more tips to make it perfect every time!
- Adjusting Dough Consistency – If the dough feels too sticky, sprinkle in more flour as needed. If it’s too dry, add a bit more almond milk or pumpkin puree.
- Wariacje smakowe – Add rosemary, thyme, or garlic powder to the dough for a savory twist. For sweet rolls, mix in cinnamon and sugar.
- Shaping Trick – Lightly oil your hands when shaping the dough to prevent it from sticking.
- Seed Toppings – Try adding toppings like sesame seeds, poppy seeds, or chopped nuts for extra crunch and flavor.
- Proofing Tip – Place the dough balls in a slightly warm area to speed up resting time, but avoid direct heat, which can overproof them.
- Freezing the Dough: Shape the rolls, freeze them on a baking sheet, then transfer to freezer bags. Thaw the rolls at room temperature and bake when ready.
- Podwójna porcja: These rolls freeze well after baking. Double the recipe and freeze leftovers in airtight bags for quick meals.
- Crunchy Crust Option: Brush the rolls with olive oil instead of almond milk before baking for a crispier exterior.
I make these ALL the time and I LOVE ❤️ them.
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Dziękuję bardzo!
J’ai fait cette recette le weekend dernier en remplaçant la levure chimique par de la levure boulangère et c’était incroyablement moelleux et bon !
J’ai prévenu d’en refaire pour le petit déjeuner demain matin.
Merci pour cette super recette !
Dziękuję !!