Tuesday, October 4, 2011

Pumpkin Pull-Apart Rolls

These make a great addition to any Thanksgiving table.  Not only do they look good but they taste awesome.  The pumpkin brings a wonderful moistness to the dough and a beautiful golden colour.

INGREDIENTS
Makes about 28 rolls
- 1 1/2 cups warm soy milk
- 1 tbsp instant yeast
- 1 cup pumpkin puree (canned is fine, but fresh is better)
- 3 cups all purpose flour (or whole wheat pastry)
- 3 cups bread flour
- 2 tsp salt
- 5 tbsp sugar
- 1/4 cup + 2 tbsp oil
- additional oil for brushing

METHOD
1. Sprinkle yeast over the soy milk and whisk to dissolve.  Add puree, flours, salt, sugar, and oil and bring into a soft dough, adjusting flour or liquid as needed.  Knead for 5 mins, until smooth.
2. Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
3. Line two 9 inch round pans with parchment paper.  Slice off 2 oz pieces of dough and work into a ball.  Place in the prepared pan just touching one another.  When pans are filled, brush buns with some oil, cover, and let rise for 30-40 mins, until almost doubled.
4. Preheat oven to 400 then bake for 15-18 mins, or until golden brown.  Remove from pan to cool on a wire rack.  Serve warm, letting your dinner guests pull off rolls as needed.

You can very easily freeze a pan of these when they are cooled, then thaw/warm them when you need them.

47 comments:

Mama said...

Those look beautiful. Could I substitute the soy milk for rice milk?

Andy Dufresne said...

Wow! These look amazingly soft and chewy.

Premalatha Aravindhan said...

wow yummy and delicious Pull apart,they turned out perfect...

Val said...

Ohh.. they look SO good!!! Thank you for sharing! I'll have to give this a try soon! :)

Such said...

Does the oil in the recipe get mixed in or is that the oil for brushing?

Such said...

Does the oil in the ingredient list get mixed in or is that the oil for the brushing on?

urban vegan said...

My family would love these .... I'm bookmarking for Thanksgiving :)

CautiouslyAudacious said...

These look delicious I am adding it to our Thanksgiving menu! I just found your blog not too long ago and I tried the sandwich "meat" you had on here it was wonderful! Thanks for sharing!

adriennefriend said...

These are really beautiful! thanks for sharing this recipe.

Alex @ delicious-knowledge.com said...

Yum! Definitly making these for brunch this weekend. Nothing says fall quite like Pumpkin. Thanks!

Alex
www.delicious-knowledge.com

Alex @ delicious-knowledge.com said...

Yum! I will be making these for brunch this weekend. Nothing says fall quite like Pumpkin.

Thanks!

Alex
www.delicious-knowledge.com

vegan.in.brighton said...

Those look great, I love the colour the pumpkin gives them.

awesomeveganrad said...

whoa, these look awesome!

Such said...

I want to make this for Thanksgiving, but am on clear on the oil. Does all the oil get added in and you use more for brushing on, or is it 1/4 in and the extra 2TBL used for brushing on?

Vegan Dad said...

I fixed the recipe to be clearer on the oil. It should all make sense now.

vegga said...

Bam. Added this recipe to my Thanksgiving planning Google doc. :) Thank you!

VeganLinda said...

Can't wait to make these! Love that they can be frozen too.

myveganlondon said...

That looks so delicious! With a bit of apricot jam... yummy :)

Bonnie said...

Just made these and they are perfect! Love your everyday ww bread recipe too. You have taught me so much about bread making thank you!

Bonnie said...

Just made these and they turned out perfectly! Thanks for a nice, simple, yet fancy roll recipe!

Lorianne said...

I made these and they turned out great! I was surprised how well they turned out because I usually have a difficult time with making bread items. I think that next time I will try substituting the pumpkin for yams because I tend to have it around the house more than pumpkin. Thanks Vegan Dad for the great recipe, I'm sending the link out to all my baking friends.

Sarah said...

I made these rolls tonight and they are officially the first item going on our Thanksgiving menu.

Thanks for another wonderful recipe!

Vital Green Diett said...

yummmy : )

Ariel said...

What kind of oil should you use?

Ariel said...

What kind of oil should be used for this recipe?

Cecilia said...

These look and sound delicious. I think I'll have to make these sometime this fall...

VeggieLow said...

I made these last night! turned out deelish! I halved the recipe b/c i didnt want a million rolls for jsut 2 people and i actually ended up using more than 3.5 cups of flour total... not sure why. deelish and moist and colorful. thanks!

kidlitblog said...

Just made them and already ate three. SO delicious! Thanks! - Wendy

Elisabeth said...

Yummy! I will add more sugar into the dough and make plumb jam filling and then sprinkle some powdered sugar on top for a Czech version :-) Thanks for sharing this recipe!

kavin hill said...

These make a great addition to any Thanksgiving table. Not only do they look good but they taste awesome. The pumpkin brings a wonderful moistness to the dough and a beautiful golden colour.tantrik

psykoinsane said...

I made these his weekend using Silk Nog instead of soymilk and they were so delicious! We will definitely be making these again.

Lisa is Raw on $10 a Day (or less!) said...

Oh my ... these look so soft :) Excellent.

Meg said...

What type of oil would you recommend?

Val said...

I made them last night! I cut the recipe in half as I didn't need so many but left everything else originally to your recipe! They tasted amazing!!! My entire family loved them, thanks so much!!! I love your blog!!!

Crooked Moon Mama said...

These were so yummy! We mad ethem as part of a 5 day bread series and we loved them. Blogged about them too.
Thanks!
xo

Karen said...

Just made them (with almond milk since my mom has a soy allergy) for Thanksgiving tomorrow. Awesome! Thanks, Vegan Dad!

sortacrunchymom said...

I've made these a few times, with a few different types of winter squash in place of the pumpkin. They are fabulous!! My kids can't stop eating them!

foodstains said...

I'd just like to share that I made these over the Thanksgiving weekend, and they were utterly divine. Thank you VEGANDAD for providing some of the most amazing recipes!

Ayanna Dookie said...

Thank you for an awesome recipe! I made these for Christmas today and they were a hit! A lot easier than I thought it could ever be to bake bread and the presentation was divine!

Carol Perryman said...

Thanks so much for this wonderful recipe! I made a double batch for christmas dinner and they were a huge hit. I baked them ahead of time (underbaking a bit) sprinkled with paprika and parsley, then did the last 5 minutes just before dinner. They travel well and remained tender... and there were absolutely none left. This is a keeper recipe! The 2 oz size is perfect for eating with a cup of soup, and my omni family were enjoying them as buns for the baked ham.

Mathgirl said...

Just when I thought I knew how to make just about everything there is to make in the vegan world, I saw this recipe. I made it with NYE dinner, and it was amazing. I even let it rise too long, and it still came out great.

Kait C said...

Yum these look so good I think I would sprinkle cinnamon and sugar on them and maybe make a glaze for a delicious warm fall treat

sophiesfoodiefiles said...

I also made these tasty pumpkin rolls & they tasted fabulous!

So easy to make too! :)
You have a lovely & cool food blog! :)

Vegangirl said...

OMG!!! Soooo good with Earth Balance!

Living2Cook said...

I will make this recipe and give you feedback :)
It looks delicious !!!

Living2Cook*

Natasha said...

I left these in the oven too long and the bottom burnt, but it's still so good. I'll definitely make it again.

lillian said...

I made these last night. They are very good indeed. A definite winner! Thanks, Vegan Dad!