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.
Bake the rolls for 12 to 15 minutes, or until golden brown.


Pumpkin bread rolls
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.
If you like you can Pin our Pictures on Pinterest.
©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.
4 comments
[…] English […]
[…] pumpkin bread rolls | vegan, easy & delicious recipe […]
Thank you, Klara, for this delicious recipe. I had leftover sweet potato and pumpkin soup that I used instead of the pumpkin purée. I otherwise followed your recipe as written. Despite the substitution, the results are perfect! – MfG, Tammi aus Berlin
Hi Tammi,
that sounds so lovely. Thank you so much for your great feedback.
Greetings 🙂
Kathrin