Vegan Pumpkin Seed Roll
Soft, wholesome, and brimming with nutty goodness, these Vegan Pumpkin Seed Rolls are a must-try for bread lovers and plant-based eaters alike. Made with a blend of whole wheat and all-purpose flours, these rolls are enriched with the earthy crunch of pumpkin seeds and lightly sweetened with natural maple syrup. Perfectly fluffy on the inside with a golden crust topped with toasted seeds, they’re an ideal companion to soups, salads, or your favorite spreads. The dough is effortlessly brought to life with instant yeast and kneaded to achieve a smooth, elastic texture before being baked to perfection. Ready in just under an hour and packed with nutrients, these rolls are a healthy, dairy-free, and versatile addition to any meal. Serve them warm for an irresistibly fresh-from-the-oven experience!
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Ingredients
- 240 grams Whole wheat flour
- 240 grams All-purpose flour
- 7 grams Instant yeast
- 100 grams Pumpkin seeds
- 300 milliliters Warm water
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1.5 teaspoons Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt.
Step 2
Add 80 grams of pumpkin seeds to the flour mixture and mix well, reserving 20 grams for topping later.
Step 3
In another bowl or a measuring jug, mix together warm water, olive oil, and maple syrup.
Step 4
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Step 5
Turn the dough onto a lightly floured surface and knead for approximately 8-10 minutes until it is smooth and elastic.
Step 6
Place the kneaded dough back into the mixing bowl and cover it with a clean cloth. Leave it to rise in a warm place for about 1 hour or until it has doubled in size.
Step 7
After the dough has risen, punch it down to release the air and transfer it to a lightly floured surface.
Step 8
Divide the dough into 12 equal pieces and shape each piece into a roll.
Step 9
Place the rolls onto a baking sheet lined with parchment paper, ensuring they are spaced apart.
Step 10
Cover the rolls with the cloth again and let them rise for an additional 30 minutes.
Step 11
Preheat your oven to 200°C (390°F).
Step 12
Once the rolls have risen, brush their tops with a little water and sprinkle the remaining pumpkin seeds over each roll.
Step 13
Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
Step 14
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
| Serving size | (972.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2760.6 |
| Total Fat 98.0g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 23.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3579.1mg | 0% |
| Total Carbohydrate 401.3g | 0% |
| Dietary Fiber 44.2g | 0% |
| Total Sugars 29.5g | |
| Protein 89.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170.1mg | 0% |
| Iron 29.0mg | 0% |
| Potassium 2096.7mg | 0% |
Source of Calories