When fall rolls around, you know it’s that time when all things pumpkin start taking over. And these vegan pumpkin bread rolls definitely fit the category. They’re soft, fluffy, super easy, and make for a great centerpiece at any party!

Yes, I will admit it, I am one of those food bloggers who will use the fall season as an excuse to put pumpkin in everything. I mean, what other season is appropriate? Pumpkins are the best in the fall, duh! Go ahead, call me basic, but I know there are a few of you who will agree with me. And also, how can you deny these adorable vegan pumpkin-shaped bread rolls? They’re absolutely perfect for the season.

There are two ways to shape these buns, which I will provide in the instructions below. The first involves wrapping a long piece of string around the ball of dough to divide it into eight sections. Second, requires using 4 pieces of cooking twine per roll, and criss-cross the strings over the center of the dough ball. I personally hate making too much waste, so I like using one long cooking twine to shape my dough. But, if you really prefer the easier route you can use the second method.

What You’ll Need To Make These Vegan Pumpkin Bread Rolls

• Dairy-free milk – When it comes to baking, I like using soy milk. Soy milk has more fat and proteins in it, which will help with the structure of the bread – and any baked good that I make.
• Active dry yeast – The key ingredient which lifts and aerates the dough.
• Pumpkin puree – It won’t be pumpkin bread rolls without using pumpkin puree! Please do not use pumpkin pie filling.
• Bread flour – Bread flour is a high-protein flour that is designed for baking yeasted bread. The high protein content means that bread flour has more gluten in it, which makes for a more elastic and light dough, which results in a chewy and airy texture when baked.
• Salt – When you add salt, it works to tighten the gluten strands that are formed, which makes them stronger. Not to mention, it also adds flavor to the dough!
• Granulated sugar – Sugar will add a touch of sweetness to the pumpkin bread rolls
• Vegan butter – Adding fat to bread will result in a higher rise, softer dough, and a better texture
• Pecan halves – This is merely for looks, as it will be used as the stem for the pumpkin bread rolls!

Making the vegan pumpkin dough

Combine warm soy milk and active dry yeast, and mix until dissolved. Set aside for 10 minutes to bloom.
In a bowl of a stand mixer, combine all the dough ingredients (flour, salt, sugar, bloomed yeast, and pumpkin puree) and mix it on low speed until it forms a shaggy dough.

Once a shaggy dough has formed, add in the softened butter around a tablespoon at a time until the butter has fully kneaded in. Increase the mixer speed to 2 and continue to knead the dough until it comes together as a smooth cohesive dough.

Remove the dough from the bowl, and transfer it to a lightly floured surface. Lightly knead it into a nice round ball.Place it in a lightly greased bowl, cover it with a damp cloth, and set it aside in a warm spot for 1 hour to rise or until doubled in size.

How to Shape Them Into Pumpkins

When your dough is done rising, punch down the dough and measure out 8 equally sized pieces. You can eyeball this, or use a food scale for more accuracy. Working with one dough ball at a time, while covering the rest with a damp cloth, shape each piece of dough into a ball by tucking them underneath itself. Pulling their tops taut making them nice, smooth, and round.

Find the halfway point between the dough and the string. Place the dough top-down over the twine, and bring both ends up and over. Twist once, flip the dough over, and wrap the twine over. (You should have 4 sections at this point.)

Flip the dough over again, twist once, and wrap the twine in between a section. Flip it over again and continue to do this until you have 8 sections. While you are doing this, make sure not to wrap the twine so tightly around the dough. Tie the string at the top, and repeat for the remaining dough.

Place the tied dough pieces onto the prepared baking sheet, leaving about 1-2 inches of space in between. Cover with a cloth and allow them to rise for 30 minutes. While you wait, preheat the oven to 350° F.

Remove the cloth, brush the tops with melted butter, and bake for 20-25 minutes or until lightly browned. Allow them to cool before cutting off the twine. Poke a hole at the top of the bun with a chopstick or something similar and insert a pecan half. Serve with some butter or jam and enjoy!

Vegan Pumpkin Bread Rolls Tips & Tricks

• Measure your flour properly. My recipes are 100% tested in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
  
• If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
  
• Soak your cooking twine in oil. This will allow the twine not to stick too much to the dough. Yes, it will stick a little bit because of the tension from the dough, but it will make it easier to remove once the rolls have been baked.
  
• I don’t understand your shaping method, help! I personally hate making too much waste, so I like using one long cooking twine to shape my dough. But, if you really prefer the easier route, you can cut 4 cooking twines per roll. Place the 4 pieces of the twine work surface. Crisscross strings over a center point into a star formation. Place a dough ball, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!

Frequently Asked Questions

• Can I use all-purpose flour? Yes, however, because it has a lower protein content compared to bread flour, it will result in a wetter dough. Simply add a few more tablespoons of flour if this happens.
  
• Can I make this gluten-free? I have not tried baking gluten-free bread, so I can’t say it’ll work out the same.
  
• How do I store vegan pumpkin bread rolls? These bread rolls are best eaten the same day, but they will keep covered at room temperature for 2-3 days.
  
• Can I freeze these bread rolls? Yes! Bake the bread rolls and let them cool fully to room temperature. Do not brush the butter or place the pecan as the stem. Then wrap in aluminum foil/plastic wrap/wax paper/etc. and then seal in an airtight freezer bag for up to 2 months. To reheat, let thaw for about 10-15 minutes, then bake at 400°F for about 5 minutes. Brush with the melted butter and add the pecan.

If you enjoyed this pumpkin recipe, check these out

• Cheesecake bars
• Pumpkin pie
• Whoopie pies
• Pumpkin Chai Scones

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