Mga Pumpkin Bread Roll (4 na Sangkap, Walang Lebadura)

mga ito Mga Roll ng Tinapay na Kalabasa 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.

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+ Tingnan ang Higit Pa- Tingnan nang Mas kaunti

Gustung-gusto kong gawin ang aking Mga Tinapay na may Kamote, 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!

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Mga Roll ng Tinapay na Kalabasa

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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Prep Time: 15 minuto min

Magluto Oras: 25 minuto min

Kabuuang Oras: 40 minuto min

Kurso: Side Dish

Cuisine: Amerikano

Servings: 7 big rolls (or 14 small)

Mga Calorie: 374.4 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 4 tasa Harinang Kusang Tumataas - Tandaan 1
• ▢ ¾ tasa Kalabasa Puree - Tandaan 2
• ▢ 5 tablespoons Banayad na Lasa ng Langis ng Oliba - Tandaan 3
• ▢ 1 tasa Almond Milk - Tandaan 4

Opsyonal

• ▢ 2 tablespoons Hindi Pinong Cane Sugar
• ▢ 1 kutsarita Asin
• ▢ 1 kutsarita Mga Pampalasa ng Pumpkin Pie

tagubilin

• 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.

Mga Tala

Tandaan 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 converter na walang gluten, pero huwag kalimutan ang baking powder.

Tandaan 2: I use canned pumpkin puree. It has no added oil and no added sugar. Don’t use pumpkin pie filling. You can use homemade na kalabasang puree kung gusto mo.

Tandaan 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.

Tandaan 4: Any plant-based milk works, like soy milk, oat milk, or coconut milk.

Imbakan: You can store the pumpkin bread rolls wrapped in a towel at room temperature for 2 days. After 2 days, the bread hardens.

Make Ahead: 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. 

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1gumulong | Mga Calorie: 374.4kcal | Carbohydrates: 57.7g | Protina: 9g | Taba: 11.7g | Saturated fat: 1.6g | Polyunsaturated Fat: 1.8g | Monounsaturated na taba: 7.6g | Sosa: 381.8mg | Potassium: 127.6mg | Hibla: 2.6g | Asukal: 4.6g | Vitamin A: 4087.5IU | Bitamina C: 1.2mg | Calcium: 62.7mg | Iron: 1.1mg | magnesiyo: 24.3mg | Posporus: 78.8mg | Zinc: 0.7mg

Ingredients at Substitutions

You only need 4 ingredients to make the dough for these pumpkin rolls.

• Harinang Kusang Tumataas: If unavailable, make your own by mixing 4 cups all-purpose flour with 2 tablespoons baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
• Kalabasa Puree: Use unsweetened canned pumpkin puree or homemade puree. Avoid pumpkin pie filling, as it contains spices and sugar.
• Banayad na Langis ng Oliba: Other neutral oils like canola, sunflower, or avocado oil work well. Avoid coconut oil, as it solidifies upon contact with cold pumpkin puree.
• Almond Milk: 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).

Mga Tip sa Pagbe-bake ni Carine

This recipe is so easy, but here are a few more tips to make it perfect every time!

1. 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.
2. Pagkakaiba-iba ng lasa – Add rosemary, thyme, or garlic powder to the dough for a savory twist. For sweet rolls, mix in cinnamon and sugar.
3. Shaping Trick – Lightly oil your hands when shaping the dough to prevent it from sticking.
4. Seed Toppings – Try adding toppings like sesame seeds, poppy seeds, or chopped nuts for extra crunch and flavor.
5. Proofing Tip – Place the dough balls in a slightly warm area to speed up resting time, but avoid direct heat, which can overproof them.
6. 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.
7. Doblehin ang Batch: These rolls freeze well after baking. Double the recipe and freeze leftovers in airtight bags for quick meals.
8. Crunchy Crust Option: Brush the rolls with olive oil instead of almond milk before baking for a crispier exterior.

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