Vegan Pumpkin Bread Rolls for Healthy Halloween
Ingredients
- 400 g bread flour
- 1 tsp salt
- 2 tsp cane sugar
- 2 tsp active dry yeast
- 250 g 100% natural pumpkin puree
- 90 ml almond milk (warm)
- 6 kitchen cooking twines
- A few splashes of almond milk
Preparation
Sift and mix the dry ingredients in a big bowl.
Add pumpkin puree. Mix well.
Slowly pour the milk to get a soft, slightly sticky, and tacky dough.
Knead until the ingredients are well-combined. (Approx. 8 min)
Brush the bowl with oil before covering it with plastic wrap and a tea towel to cover the bowl.
Set aside to rise in a warm place. (Approx. 2 hrs)
Sprinkle flour on the countertop and knead the risen dough into a big ball.
Divide it into 6 equal portions and shape them into smaller, smooth balls.
Grease twines with vegetable oil.
Wrap the kitchen twine around each dough ball to form 8 segments. (Avoid tying it too tightly)
Line a baking tray with parchment paper before assembling the pumpkin balls.
Maintain a 2” gap between each pumpkin ball.
Cover the tray with a tea towel. Set aside to rise. (30-40 min)
Brush the bread rolls with milk.
Preheat the oven at 375° F.
Pop the baking tray into the warm oven.
Bake for approx. 10 min.
Once done, let your dinner rolls cool on a wire rack.
Cut the twine from the top and bottom, and then carefully pull it out from the back of the pumpkins.