Pumpkin buns
These pumpkin buns look so festive, right? They are light and fluffy. Wholesome dinner rolls made with (white) whole wheat flour, pumpkin spice and puree. Would you bring these to your family's Thanksgiving celebration and steal the show?
Prep Time 10 minutes mins
Cook Time 15 minutes mins
1st and 2nd rise resting time (total) 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Servings 12 buns
Calories 136 kcal
- 3 tsp active dry yeast
- 200 ml lukewarm almond milk (or other type of milk)
- 2 tbsp extra virgin olive oil
- 1½ tbsp coconut sugar
- 360 gr white whole wheat flour (or use regular whole wheat flour if not available to you. The consistency of the dough will alter slightly and it will taste more 'nutty')
- 1 tsp fine grain sea salt
- 150 gr pumpkin puree (homemade or store bought)
- 1 tsp pumpkin spice (homemade* or store bought)
Prepare the yeast: start by sprinkling the yeast onto the lukewarm milk. Give it a quick stir and leave the mixture for 5 minutes. You will notice it will start to foam.
Prepare the dough: add all ingredients including the foamy yeast mixture to a mixer and mix on low-medium until it comes together. Turn it onto a floured countertop and knead the dough for 5-7 minutes.
First rise: place dough in a greased mixing bowl and let it rise for about an hour until it has doubled in size.
Form dough balls: When the dough has doubled in size, turn it onto a lightly floured countertop and punch the air out of it and divide it into 12 equal parts.Roll all 12 into balls. Now cut 12 pieces of kitchen twine (I actually used cotton craft twine the kids use to make bracelet out of). It should be your arms length (so from hand to hand when you stretch your arms out sideways/horizontally). Form pumpkin buns: Place a dough ball in the middle of a piece of string and flip the whole thing over. Pull the two pieces of string together and cross them over on the bottom of the dough ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top.
The second rise: Transfer the buns to a greased and lightly floured baking tin. Cover it with a tea towel and let them rise for another hour more or less.
Preheat oven to 360F/180C.
Bake the buns: Bake the buns in the preheated oven for 12-15 minutes until they are golden brown.
Finish the pumpkin buns: Untie the knot and gently take the string off of each bun. Optionally: brush the buns with melted butter or even better my maple butter glaze** And stick a cinnamon stick in them so they really look like pumpkins.
*my 3 favorite spice mixes
**maple butter glaze
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.