I love making my Sweet Potato Bread Rolls, but for perfect fall flavors, I wanted to make a larger version full of pumpkin! I managed to create a recipe so simple that you only need 4 plant-based ingredient to whip them up!
Ingredients and Substitutions
You only need 4 ingredients to make the dough for these pumpkin rolls.
Self-Rising Flour: If unavailable, make your own by mixing 4 cups all-purpose flour with 2 tablespoons baking powder. For a gluten-free version, try a 1:1 gluten-free flour blend, but I can’t guarantee they would all work. Pumpkin Puree: Use unsweetened canned pumpkin puree or homemade puree. Avoid pumpkin pie filling, as it contains spices and sugar. Light Olive Oil: Other neutral oils like canola, sunflower, or avocado oil work well. Avoid coconut oil, as it solidifies upon contact with cold pumpkin puree. Almond Milk: Any plant-based milk like soy, oat, or coconut milk is suitable. Choose full-fat versions for richer rolls.
How to Make Pumpkin Bread Rolls
These rolls are crazy easy to make!
Carine’s Baking Tips
This recipe is so easy, but here are a few more tips to make it perfect every time!
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