VEGAN Pumpkin Shaped Rolls

These VEGAN Pumpkin Shaped Rolls are soft, creamy and are a beautiful addition to special dinner tables!

These VEGAN Pumpkin Shaped Rolls have been on my to-do list for ages now, and I’m so glad to have finally been able to check it off! Check!

Soft, creamy (thanks to the coconut milk!) and just 5 ingredients! Flour, Coconut milk, Yeast, Olive oil and Salt.  There’s no pumpkin in these – the idea of sweet rolls to pair with a savory meal didn’t really appeal to my tastes, but if that idea calls to you, go ahead and knead a little pumpkin puree into the dough, OR you can stuff pumpkin puree into the rolls while shaping.

My favorite part of these rolls is the gorgeous brown crust, and when it comes out of the oven, it is oh-so-amazing to dive into!

But they are a little extra work to do – the shaping does take a little time, so does the snipping off the threads once baked. Now I find it weird handling rolls by hand after they are baked knowing that someone is going to eat it, but maybe if serving guests, I might use gloves. But despite these cons, they are incredibly pretty, and on special occasions, the extra effort will definitely make for a very pretty holiday table.

Shaping the Pumpkin rolls

After the first rise, the dough is divided into 8 equal parts. I use a digital kitchen scale to get it exact, but you can guesstimate it too in a hurry and get it as evenly as possible.

Use 4 pieces of butcher’s (or baker’s) twine per roll and soak in oil – it helps remove the strings easily after the rolls bake. Cut the strings and keep ready while the dough rises. So you can work quickly shaping it into pumpkins.

Placing each ball of dough on the twine like in the image above, bring the ends of each string in a knot at the top and cut off excess. When the dough rises a second time, it’ll squeeze through the string and form a pumpkin, ready to be baked!

If you don’t space out the threads evenly, you end up with a weird looking pumpkin roll, like the ones in the image below (first row). It took me a few tries to get them right, so don’t be so hard on yourself. It might look lopsided, but it’ll all taste great still the same! And you can laugh about it at the table, which is always fun!

Vegan ‘Milk’ Wash

This is my go-to replacement for the usual egg wash – I mix a tablespoon of full fat coconut milk with a few drops of dark maple syrup. Makes for a beautiful golden brown crust in the oven.

When you make these VEGAN Pumpkin Shaped Rolls (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook or Instagram. I’d love to see what you cook from here!

Tina Dawson

VEGAN Pumpkin Shaped Rolls

These VEGAN Pumpkin Shaped Rolls are soft, creamy and are a beautiful addition to special dinner tables! Recipe adapted from VeggieSociety

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Proof time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 8 rolls

Course: Dips and Sides

Cuisine: American

Calories: 374

Ingredients Method Notes

Ingredients

  

• 2 cups Bread flour*
• 1/2 tablespoon instant yeast
• 1/2 teaspoon sea salt
• 3/4 cup + 1 tablespoon canned coconut milk full fat
• 1/2 - 1 tablespoon water
• 3 tablespoon olive oil + more for greasing + soaking baker's twine

Milk wash

• 1 tablespoon full fat coconut milk
• 1/4 teaspoon maple syrup

Other items

• 1 tsp sea salt
• Baker's twine (100% cotton)
• 8 pieces of Penne or Cavatappi pasta for stem

Method

 

Make the dough

1. In a mixing bowl, combine the dry ingredients: bread flour, instant yeast and sea salt.
2. Combine the coconut milk + water + oil in a microwave safe bowl and warm to proofing temperature (between 100°F-110°F)
3. Make a well in the center of the flour mix and pour the warm coconut milk mix. Knead until soft, adding more water, if necessary.
4. Brush the sides of the bowl and the dough with a little oil to prevent drying out.
5. Cover and place in a warm spot and let rise until double for about 1 hour.

Shaping the rolls

1. Cut 32 pieces of baker's twine (4 per roll, each 10" long) and soak in a little olive oil until it is damp, but not soaking wet. Squeeze excess oil and set aside.
2. Punch the risen dough and divide into 8 equal parts. I usually weigh the whole dough on a digital weighing scale , divide that number by 8, and then use the weighing scale to measure that weight for each roll to get perfectly even sized rolls. Roll into smooth balls. Cover and set aside.
3. Take 4 pieces of oiled twine and place in the shape of an asterix (*). Place one smooth ball in the center, and tie as shown in the images/video in the post to form a pumpkin shape. The ties must be snug against the dough, but not too tight. Repeat with the rest.
4. Place on a baking tray and let rise in a warm spot for 20-30 minutes.

Bake!

1. Preheat oven to 375°F. Position baking rack to the middle.
2. Brush the tops and sides of the risen rolls with the milk wash (coconut milk + maple syrup). Sprinkle sea salt (optional)
3. Bake in the preheated oven at 400°F for 12-15 minutes, until the tops are golden brown.
4. Cool slightly on a wire rack, and once warm enough to handle, use scissors to snip off the knot and pull out the threads carefully. It's easier to remove the threads while the bread it still warm.
5. Insert a piece of penne pasta in place of the stem in each roll.
6. Serve warm (but please don't eat the raw pasta stems).

Notes

1. For those new to baking bread, here's a comprehensive beginner's guide to baking bread that will help.
2. *If substituting all purpose flour for the bread flour, you might need less liquid. Start with only 3/4 cup coconut milk, and keep adding more liquid as needed to get a soft and pliable dough.