Hold on to your bandwidth because this is a picture-heavy post! Today I have such a lovely recipe to share! Hey, American peeps who are celebrating Thanksgiving this week: do you know what type of dinner roll you’re going to be baking to accompany your feast? How ’bout these adorable pumpkin-shaped Pumpkin Dinner Rolls? *squeeeeee*
1. Instead of 3/4 cup of milk, I used 1/2 cup almond milk and 1/4 cup full-fat coconut milk.
2. I used 3 1/2 cups of regular all purpose flour and 1 1/2 cup of bread flour.
3. I added 1/8 teaspoon of turmeric powder to the dry ingredients.
4. Instead of an egg wash, I brushed melted vegan butter all over the rolls right after I poked the little holes in them.
5. I baked the rolls at 350 degrees F for 10 minutes and broiled them on low for 4 more minutes. My oven doesn’t like to brown things unless I broil them. If you decide to broil them too – watch them like a hawk!
6. As soon as they came out of the oven I brushed a little maple syrup all over them for a nice glossy finish.
I actually halved the recipe, but I’m sharing my modifications as if I had made a whole recipe to keep things simple. Why don’t I just post the recipe with my modifications here? Because I would hate for anybody to assume that these unique rolls were my idea (skim-reading jumping straight to the recipe, it happens) when Holly deserves all the credit. These are not sweet like a pastry, but they do have a bit of sweetness so if you don’t like a somewhat sweet roll with your dinner you might want to cut the sugar in half. They are also excellent with a cup of hot coffee! :)
Can you tell that I sprinkled a little bit of sugar on top of some of the rolls before I baked them? Delicious! Thanks for sharing the recipe, Holly!
OK, now that I’ve hogged all your bandwidth I might as well throw one more photo at you. Say hello to my little (wet) friend!