Healthier Vegan Pumpkin Bread Rolls with Almond Flour
Equipment
Ingredients
- 3 cups bread flour (360 g), sifted and leveled*
- 1 cup almond flour
- 2 tsp instant yeast
- 1 tsp salt
- 1 ½ cups pure pumpkin puree, from can ** (338 g)
- ¼ cup maple syrup, agave syrup or honey
- 1 Tbsp light olive oil melted coconut oil or avocado oil
Instructions
- Mix all the dry ingredients (bread flour, almond flour, instant yeast, salt) in the bowl of the stand mixer.
- Add the pumpkin puree and maple syrup next
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
- Add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly bumpy, but a stretchy -supple ball. Note: Additional 1-2 Tablespoons of bread flour (or additional water) may be necessary depending on the protein content of the bread flour, the water content in the pumpkin, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 12 equal sized pieces.
- Roll the dough pieces into balls, and place them on a parchment lined pan, spaced about 2 inches apart.
- Let the rolls rise again for 30-40 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the top of the rolls as they bake, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the rolls for 15-20 minutes until golden brown, or until the interior of the bread reaches 190°F.
- Enjoy!
- Note: You can store these rolls, well wrapped, at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz.
**I used Libby's 100% Pure Pumpkin Puree. Not to be confused with canned pumpkin pie filling
***It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 211kcalCarbohydrates: 32gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 198mgPotassium: 129mgFiber: 3gSugar: 5gVitamin A: 4767IUVitamin C: 1mgCalcium: 40mgIron: 1mgZinc: 1mg***Net Carbs: 29g
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