Moist, fluffy olive oil & pumpkin dinner rolls
These fluffy dinner rolls are made with whole wheat flour, olive oil, and pumpkin puree to become extra moist, delicious and vegan!
Servings: 12 -16 rolls
Ingredients
- 1 ½ cups all-purpose flour
- 2 cups whole wheat flour
- 1 envelope/packet (9 grams) instant yeast
- 1 tablespoon brown sugar
- ¼ teaspoon cumin
- ¼ teaspoon ground cardamom, optional
- 1 teaspoon thyme
- 3 tablespoons olive oil, plus some extra to oil your hands
- 1 cup pumpkin puree
- ¾ cups warm, not hot, water or almond milk (you can use regular milk if not vegan)
- ½ - ¾ teaspoon fine salt (I use ¾)
- Optional: 1-2 tablespoons sesame or poppy seeds for topping
Instructions
- Transfer all the dry ingredients except the salt in a large bowl, or in the bowl of your stand-mixer and stir to combine.Add the water, pumpkin puree, salt, and olive oil and knead by hand or with the dough attachment until elastic and not very sticky. If the dough is too sticky, add some extra flour.Cover with a towel and let the dough rest in a warm place until doubled in volume (about 1-2 hours).
- Lightly oil a baking sheet or line it with baking paper.
- Transfer the dough to your working surface, oil your hands and knead for 1 minute to deflate. Then divide into 12 equal pieces (or 16 smaller ones).Lightly oil your hands and shape the dinner rolls. Transfer the rolls to the baking paper, seam-side facing down.Let in a warm place to rest and almost double in volume.
- Preheat your oven to 350°F (175°C).
- When rolls are ready, brush them with some extra olive oil and sprinkle the sesame or poppy seeds on top of each.Bake for about 25-30 minutes or until golden brown.
- Let on a rack to cool. Eat!
