Vegan Pumpkin Seed Roll
Infuse your bread basket with the nutty goodness of these Vegan Pumpkin Seed Rolls, a wholesome treat perfect for any occasion! This recipe combines whole wheat and all-purpose flours to create soft, tender rolls with a slightly hearty texture, accented by the crunch of toasted pumpkin seeds. Sweetened delicately with maple syrup and enriched with olive oil, these plant-based rolls are not only delicious but also utterly satisfying. Aromatic, golden brown, and topped with pumpkin seeds for an irresistible finish, they are ideal for dinner spreads, snack platters, or paired with soups and salads. With simple preparation techniques and everyday ingredients, these easy vegan rolls are a must-try for anyone seeking a healthier, flavorful, and crowd-pleasing baked delight.
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Recipe Information
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
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt.
Add 80 grams of pumpkin seeds to the flour mixture and mix well, reserving 20 grams for topping later.
In another bowl or a measuring jug, mix together warm water, olive oil, and maple syrup.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Turn the dough onto a lightly floured surface and knead for approximately 8-10 minutes until it is smooth and elastic.
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.
After the dough has risen, punch it down to release the air and transfer it to a lightly floured surface.
Divide the dough into 12 equal pieces and shape each piece into a roll.
Place the rolls onto a baking sheet lined with parchment paper, ensuring they are spaced apart.
Cover the rolls with the cloth again and let them rise for an additional 30 minutes.
Preheat your oven to 200°C (390°F).
Once the rolls have risen, brush their tops with a little water and sprinkle the remaining pumpkin seeds over each roll.
Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 29.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2097 mg | 45% | |
*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.
