Thanksgiving Sides

Thanksgiving Pumpkin Dinner Rolls

Soft, pillowy, and faintly sweet, with a warm pumpkin-spice note running through every bite. They’re vegan, they use just six key ingredients, and they tear apart at the table exactly the way a good dinner roll should. A brush of maple glaze while they’re still warm is the finish that makes them look bakery-made.

Makes 12 rolls · 20 min active · 2+ hrs rising · 22–28 min bake

Made by Rainbow Nourishments

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

•   3.5 cups all-purpose plain flour
•   1 cup pumpkin puree
•   .5 cup dairy-free milk
•   .5 cup vegan butter
•   2 tbsp granulated sugar
•   2.25 tsp insant dry yeast
•   1 tbsp maple syrup

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Measure the flour by spooning it into the cup and levelling it off — scooping straight from the bag packs it in and gives you dry, dense rolls. Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Warm the dairy-free milk to about 110°F — comfortably warm to the touch but not hot enough to kill the yeast.

Directions

Mix and knead the dough

1. Combine everything: Add the 3½ cups (440g) flour, 1 cup (200g) pumpkin puree, ½ cup (120g) warm dairy-free milk, ½ cup (115g) softened vegan butter, 2 Tbsp (25g) sugar, 2¼ tsp instant yeast, 1 tsp pumpkin pie spice, and a pinch of salt to the bowl of a stand mixer fitted with the dough hook, or a large mixing bowl.
2. Knead: With the stand mixer, knead for 5–10 minutes until the dough is soft and stretchy. By hand, stir everything together with a wooden spoon first, then turn it out onto a lightly floured surface and knead until it reaches the same soft, stretchy texture.
3. Adjust the texture: If the dough feels sticky, work in a little more flour a tablespoon at a time. If it feels dry or stiff, add a splash more dairy-free milk. Err on the side of a softer dough — the softer it is now, the softer the finished rolls will be.

First rise and shaping

1. Let it double: Place the dough in a greased bowl, cover with a kitchen towel, and leave it somewhere warm until it has doubled in size — at least 1 hour. If your kitchen runs cold, a turned-off oven with the light on works well.
2. Divide and shape: Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces of about 75g each. Shape each one into a smooth, round ball by dragging it across the counter under a cupped hand.
3. Arrange in the dish: Grease an 11×6-inch (28×15cm) baking dish or line it with parchment. Set the dough balls in the dish with a little space between them, cover with a towel, and let them rise for at least 1 more hour until they’ve grown by about 50% and are touching.

Bake

1. Preheat: Once the rolls are puffy, set the oven to 350°F (180°C).
2. Bake: Bake for 22–28 minutes, until the tops are golden brown and the edges look set. If they’re browning faster than the centres are cooking, tent the dish loosely with aluminum foil.
3. Test for doneness: Tap a roll — it should sound hollow. You can also poke a toothpick down between two rolls to check that the dough in the middle is fully cooked rather than gummy.

Glaze and serve

1. Mix the glaze: In a small bowl, stir together 1 Tbsp maple syrup and 1 Tbsp melted vegan butter (or oil, or water) until combined.
2. Brush and finish: While the rolls are still warm, brush the glaze generously over the tops. Sprinkle with flaked salt or pumpkin seeds if you like.
3. Serve: Pull apart and serve warm with vegan butter.

Make-ahead: For overnight proofing, shape the rolls, cover the dish tightly, and refrigerate after the first rise — then let them come to room temperature and finish their second rise in the morning before baking. Baked rolls keep in an airtight container at room temperature for 3 days or in the freezer for up to a month; warm them back up before serving.