Vegan Pumpkin Dinner Rolls without thread

21 Sep Vegan Pumpkin Dinner Rolls without thread

Last Updated on September 21, 2025 by blessmyfoodbypayal

Vegan Pumpkin dinner rolls without thread with step wise pictorial and video method.

These soft and delicious dinner rolls are completely vegan, loaded with pumpkin to the fullest and made in pumpkin shape, that too without using thread.

In the coming days, fall (autumn) is going to begin and the most attractive festival to celebrate will be Thanksgiving.

Thanksgiving, a day to celebrate harvesting, a day to show gratitude to farmers and definitely a day to cook something amazing with pumpkin because pumpkin is one thing that represents the harvest season and that’s why fall is also called as Pumpkin season.

In the early America during the fall, one of the most abundant crops was pumpkin and as a result it became a staple to cook it during the Thanksgiving. Be it pumpkin bread, pumpkin rolls or pumpkin pie, it’s all the way to honour that history.

This recipe is different in many ways :

One, it is vegan hence free from all kind of dairy and even eggless as well.

Two, it is fully loaded with pumpkin. This means pumpkin is not added in  small part just to name it pumpkin rolls but the entire dough is kneading with pumpkin puree totally avoiding water.

This intensifies the pumpkin flavor and makes the rolls totally pumpkin rich.

Three, traditionally these rolls are shaped using baking twine but we haven’t used that and the buns are shaped using scissors.

Actually there’s a special kind of thread which is oven safe and only that one is allowed to use to shape these rolls but we couldn’t get that in market and there wasn’t enough time for online. But still the rolls came out so beautiful.

Although we have made them exclusively for Thanksgiving but they are worth a treat for small gatherings, kitty and birthday parties and even the festival like Christmas.

When it comes to its serving, it’s all at your wisdom. They are seasoned with salt and all spices, so are already flavourful and hence can be enjoyed as it is.

However you can have them warm with a pat of vegan butter or vegan mayo or just side it with some cozy soup.

So get up, bake these beauties and celebrate the season with these fragrant Pumpkin dinner rolls.

STEP WISE PICTORIAL RECIPE OF VEGAN PUMPKIN DINNER ROLLS WITHOUT THREAD 

Sift all purpose flour in a bowl. Add salt, sugar, yeast, spice mix and oil.

Then add pumpkin puree but little at a time. Mix it. Likewise keep on adding more pumpkin puree and keep mixing to ensure how much puree the flour will accommodate. In our case, whole 1 cup of puree got into the dough.

Initially the dough with be quite sticky but keep kneading.

After 8-10 minutes of kneading, dough will turn smooth. This dough really needs to be kneaded well.

Put this dough in a greased bowl and cover the bowl cling film or airtight lid. Leave the dough to rise at some warm place in the kitchen for 1:30 to 2 hours. This duration may vary depending upon weather conditions.  If it is hot, it will be fermented earlier otherwise will take more time in winters.

After 2 hours, dough will be double in size.

Pinch the dough to release the air and knead it again for 2 minutes.

For dividing the dough in equal portions, we have weighed the entire dough which came to 626 grams.

Divided the dough in 10 equal portions of 62 grams each and a bit of extra, making 11 rolls.

Roll each portion one by one into a smooth ball.

Arrange each ball on baking tray lined with greased butter paper or silicon mat. As our tray can’t accommodate all 11 balls, we baked these rolls in 2 batches.

Grease the tip of the scissors with oil.

Firstly mark 4 cuts on the sides of the ball exactly opposite to one another but let the ball remain intact from the middle.

Then mark 4 more cuts, each between every 2 cuts made earlier.

Also mark a very light cut in the top middle of the ball with a greased knife tip.

Cover the balls with cling film or kitchen towel and eave them to rest for 30 minutes.

After 30 minutes, size of each ball must have been enlarged. Brush each ball with milk (vegan) in which sugar is already mixed.

Place the baking tray in the preheated oven in the middle rack and bake @180°C for 30-35 minutes with both the rods on. If you find that balls are properly baked but still white on the top, switch the oven settings to only top rod on, shift the baking tray on top rack and bake for 1 or 2 minutes only on highest temperature (@230°C). But you have to be extra careful at this stage because balls can burn in fraction of seconds.

Once done, take them out and brush butter (vegan) on each of them.

Insert the pumpkin seed on each of the ball to make it look like real pumpkin.

Thereafter remove the rolls and arrange on cooling rack to cool down completely. Pumpkin rolls are ready to enjoy.

NOTES

1. We have used instant yeast which need not to be activated before using. Just add and it is done. But if you are using active yeast, that needs to be activated first. To learn the technique in detail, click here.
2. Of you don’t have a weighing scale, you can make the division of dough in 10 equal portions on guess basis.

VEGAN PUMPKIN DINNER ROLLS WITHOUT THREAD – RECIPE CARD

Vegan Pumpkin dinner rolls without thread

blessmyfoodbypayal

Vegan Pumpkin Dinner Rolls without thread are soft, fluffy, and festive buns made with pumpkin puree, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Bread

Cuisine American

Servings 11 rolls

Ingredients

  

1 cup = 250 ml

• 3 cups - 365 grams all purpose flour/maida
• 1 cup - 232 grams pumpkin puree (at room temperature)
• 1 tsp Yeast (we used instant)
• 1 tsp spice mix (it's a mix of 1/2 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg & 1/4 tsp dry ginger, all powdered)
• 1.5 tsp salt
• 1 tbsp sugar
• 3 tbsp oil
• 2 tbsp milk (vegan mixed with 1 tbsp powdered sugar for milk wash)
• Butter (vegan for brushing)

Instructions

 

• Sift all purpose flour in a bowl.
• Add salt, sugar, yeast, spice mix and oil.
• Then add pumpkin puree but little at a time.
• Mix it.
• Likewise keep on adding more pumpkin puree and keep mixing to ensure how much puree the flour will accomodate. In our case, whole 1 cup of puree got into the dough.
• Initially the dough with be quite sticky but keep kneading.
• After 8-10 minutes of kneading, dough will turn smooth. This dough really needs to be kneaded well.
• Put this dough in a greased bowl and cover the bowl cling film or airtight lid.
• Leave the dough to rise at some warm place in the kitchen for 1:30 to 2 hours. This duration may vary depending upon weather conditions. If it is hot, it will be fermented earlier otherwise will take more time in winters.
• After 2 hours, dough will be double in size.
• Pinch the dough to release the air and knead it again for 2 minutes.
• For dividing the dough in equal portions, we have weighed the entire dough which came to 626 grams.
• Divided the dough in 10 equal portions of 62 grams each and a bit of extra, making 11 rolls.
• Roll each portion one by one into a smooth ball.
• Arrange each ball on baking tray lined with greased butter paper or silicon mat. As our tray can't accommodate all 11 balls, we baked these rolls in 2 batches.
• Grease the tip of the scissors with oil.
• Firstly mark 4 cuts on the sides of the ball exactly opposite to one another but let the ball remain intact from the middle.
• Then mark 4 more cuts, each between every 2 cuts made earlier.
• Also mark a very light cut in the top middle of the ball with a greased knife tip.
• Cover the balls with cling film or kitchen towel and eave them to rest for 30 minutes.
• After 30 minutes, size of each ball must have been enlarged.
• Brush each ball with milk (vegan) in which sugar is already mixed.
• Place the baking tray in the preheated oven in the middle rack and bake @180°C for 30-35 minutes with both the rods on. If you find that balls are properly baked but still white on the top, switch the oven settings to only top rod on, shift the baking tray on top rack and bake for 1 or 2 minutes only on highest temperature (@230°C). But you have to be extra careful at this stage because balls can burn in fraction of seconds.
• Once done, take them out and brush butter (vegan) on each of them.
• Insert the pumpkin seed on each of the ball to make it look like real pumpkin.
• Thereafter remove the rolls and arrange on cooling rack to cool down completely.
• Pumpkin rolls are ready to enjoy.

Notes

1. We have used instant yeast which need not to be activated before using. Just add and it is done. But if you are using active yeast, that needs to be activated first. To learn the technique in detail, click here.
2. Of you don't have a weighing scale, you can make the division of dough in 10 equal portions on guess basis.

Keyword pumpkin bread in pumpkin shape, pumpkin bread without thread, vegan pumpkin bread