pumpkin bread rolls | vegan, easy & delicious recipe

This post is also available in german/deutsch.Delicious pumpkin bread rolls. These are the perfect fall breakfast recipe.
A really fine and delicious enjoyment are these pretty and adorable orange pumpkin bread rolls. We`re so excited to be sharing these vegan pumpkin bread rolls with you! They fit very well on a richly covered breakfast table. The pumpkin mass, makes a beautiful visual impression.
But the best part is that they taste amazing, delicious, with some butter and apple or quince jelly, for example.
You should definitely try the recipe!Do you like fresh baked pumpkin bread rolls for breakfast? That`s nice. Prepare the dough in the evening before, let the dough go for 1 hour at room temperature and then rest overnight in the refrigerator. Next morning, continue to process the dough as described below.

What can you do with pumpkin puree? A delicious pumpkin soup, pumpkin filling, chocolate pumpkin cake or used in curries.

You can use canned pumpkin for this recipe, just make sure it’s 100% pumpkin puree. We actually cooked the pumpkin in the oven, then mashed the flesh, thats worked fine.

Pumpkin bread rolls
250 g of pumpkin puree
500 g spelt flour (type 1050)
1 tbsp of sugar
1 tsp salt
1 packet of dry yeast (7g)
50 g pumpkin seeds or (sunflower seeds)
1 tbsp oil
200 ml of lukewarm water

For the pumpkin puree, place the pumpkin (Hokkaido) on a baking tray and cook in the oven at 200 ° C for 25 minutes or until soft. Then purée it finely.
Put flour, sugar, salt, pumpkin seeds and dried yeast in a mixing bowl and mix just combined.
Add pumpkin puree, oil and water to the flour mixture and knead on medium-low speed until the dough pulls away from the sides of the bowl and the dough is soft and smooth. If it seems too sticky, add more flour, or water it´s too dry. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.

Preheat the oven to 200°C.
Bake the rolls for 12 to 15 minutes, or until golden brown.If you try these pumpkin bread rolls or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Pumpkin bread rolls

A really fine and delicious treat are these pumpkin bread rolls. They are pretty to look and very exquisite pumpkin bread rolls. Vegan & easy recipe.

Course baking

Cuisine breakfast

Keyword bread rolls

Cook Time 30 minutes minutes

resting time 1 hour hour

Servings 9 bread rolls

Author Klaraslife

Ingredients

• 250 g of pumpkin puree
• 500 g spelt flour type 1050
• 1 tbsp of sugar
• 1 tsp salt
• 1 packet of dry yeast 7g
• 50 g pumpkin seeds or sunflower seeds
• 1 tbsp oil
• 200 ml of lukewarm water

Instructions

• For the pumpkin puree, place the pumpkin (Hokkaido) on a baking tray and cook in the oven at 200 ° C for 25 minutes or until soft. Then purée it finely.
• Put flour, sugar, salt, pumpkin seeds and dried yeast in a mixing bowl and mix just combined.
• Add pumpkin puree, oil and water to the flour mixture and knead on medium-low speed until the dough pulls away from the sides of the bowl and the dough is soft and smooth. If it seems too sticky, add more flour, or water it´s too dry. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
• Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 9 equal pieces and shape into balls. Place the bread rolls onto the baking tray and cover the dough and leave in a warm place for 30 minutes to allow it to rest and double in size.
• Preheat the oven to 200°C.
• Bake the rolls for 12 to 15 minutes, or until golden brown.

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