Dairy-Free Pumpkin Seed Roll
Elevate your bread game with these delicious Dairy-Free Pumpkin Seed Rolls—perfectly soft, flavorful, and enriched with the nutty goodness of pumpkin seeds. This recipe offers a wholesome twist with a flaxseed mixture that acts as a vegan alternative to eggs, while apple cider vinegar adds a subtle tang to balance the flavors. With no dairy involved, these rolls are ideal for those with dietary restrictions or simply looking to explore plant-based baking. Whether you serve them warm, topped with a crunchy layer of pumpkin seeds, or at room temperature as a complement to soups and salads, these homemade rolls are sure to impress. Ready in just under an hour and a half, they’re the perfect cozy addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Pumpkin seeds, shelled
- 1 package Active dry yeast
- 1 cup Warm water (about 110°F/45°C)
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water for flaxseed mixture
- 0.25 cup Pumpkin seeds, for topping (optional)
Instructions
In a small bowl, combine ground flaxseed with 5 tablespoons of water and let it sit for about 5-10 minutes until it becomes gel-like.
In a large mixing bowl, dissolve the sugar in the warm water, then sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
Add olive oil, apple cider vinegar, and salt to the yeast mixture.
Incorporate the flaxseed mixture and mix until well combined.
Gradually add the flour, a cup at a time, and mix until a dough forms. Add the pumpkin seeds (0.5 cup) with the last addition of flour.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll.
Place the rolls on a parchment-lined baking sheet. Cover them with a cloth and let rise for an additional 20-30 minutes.
Preheat the oven to 375°F (190°C).
Optionally, brush the tops of the rolls with a little olive oil and sprinkle additional pumpkin seeds on top for extra crunch.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.6 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
