Pumpkin Bread Rolls

Mmm rosemary salted butter sounds incredible, Jacqui, and I love the idea of topping them with a little sprig for presentation! You could brush it on after baking while the buns are still warm, so it soaks in, or even mix some finely chopped rosemary right into the dough for a more infused flavour. Excited to hear how your weekend test run goes 🥰

Thank you so much for trying the recipe and sharing your experience, Aileen! Reading your reviews always brings such a brightness to our day ☀️

It means so much that the pumpkin bread rolls are being enjoyed, Jessie, thanks a bunch! 🤗✨

If I wanted to make them a bit sweet (just a delicate taste of pumpkin pie ), would you recommend adding just some cinnamon and nutmeg or also a touch of sugar? Thanks!

Hey Elyse! We'd recommend adding a pinch of cinnamon, nutmeg, and a touch of sugar (maybe 1-2 tablespoons for 8 rolls) for a delicate pumpkin pie flavour. It’ll add a subtle sweetness without overpowering them - let us know how it goes if you give the recipe ea try 😊

Hi Sadia and team - Hope everyone is having a great festive season so far! Thanks for the advice above & circling back re: a slightly sweetened version of these delicious pumpkin bread rolls: I made one batch as is & one batch with store-bought pumpkin pie spice (about 2-3 tsps) & light brown sugar (about 2.5 tbs) for the 8 rolls; it was great both ways though I might try amping up the sweetness a tad more next time or perhaps will add more cinnamon. For some added sweetness, I ended up making a whipped honey butter using some leftover PUL Apple Honey (LOVE that recipe!) that I put in a food processor w/ vegan butter & served on the side. I struggled w/ making the pumpkin shape (I’m artistically challenged!)so baked as is.

only other thing is that even though I brushed the tops with olive oil, they still came out a little floury looking. A vegan friend of mine suggested brushing them with Just Egg for a glossy finish (not sure if that product is sold on the European markets) .

Hi there, Elyse! Thank you so much for sharing your experience - it sounds like you made some truly creative and delicious tweaks 🙌 a light brush of plant milk with a splash of maple syrup before baking could also help add a touch of gloss!

PUL, you make it easy to make delicious food😘! Thanks for the pro tip on the maple syrup and plant milk —will give it a shot!

Hey Nicole, kneading can be a bit tricky! We recommend kneading until the dough feels smooth and elastic, which helps make the buns lighter, whereas if it's overdone the buns will be too dense. If it feels dense, you could also let the dough rest a bit longer before baking to see if it gives a better rise 🤗

Hey Justice, so glad they were a hit for your chili dinner! If you give them another go, could I invite you to check if your oven was set to top and bottom heating (rather than fan-assisted/convection)? The fan can sometimes dry out the rolls and cook them a bit faster, which might explain the texture. Hope that helps, and thanks again for the lovely feedback!

‘re still sooo delicious 😋
What a creative idea 💖

So glad that they're being enjoyed, Alicia! Thank you 😊✨

Hi Preeti, yes fresh pumpkin should work well! You can roast it, then purée until smooth for a similar texture to canned, just make sure it is not too watery. Enjoy the seasonal touch 🎃

Thank you, Sara! 😊 By "some place warm" we mean a cozy spot, like by a radiator (if it's winter), or on a kitchen counter or dinner table (in the summer), as opposed to a cool spot like a window sill or in the fridge 🤗

Hey Anna, the spread shown is a simple vegan pumpkin butter. The pumpkin rolls have a mild and pretty neutral flavour so this recipe would pair beautifully with any sweet or savoury spread and we have plenty of recipes on the app. 😊