Vegan pumpkin rolls

Vegan pumpkin-shaped rolls will fit right in at any spooky Halloween buffet, or you can have some all fall long.
It only takes a few quick moves to get the dough ready and to shape the rolls. The rest is done by time and the oven. And Tada! The delicious eye-catchers are ready.

The basis for the delicacies is a yeast dough, which is refined with cooked and pureed Hokkaido. As a little tip on the side: The Hokkaido pumpkin can also be replaced by some other types of pumpkin or even potatoes. The advantage of the Hokkaido: you do not need to peel it. The pumpkin is simply cored and then cooked. This saves a lot of time!

Feel free to browse through my vegan spreads for the perfect topping. I wish you much fun with the Nachbacken. Oh, a little tip: The dough can be ideally refined with autumnal spices.




Quantity for piece

  • 300 g Hokkaido pumpkin
  • 550 g flour (wheat type 405 or spelt type 630)
  • 0.5 tsp salt
  • 1 tablespoon sugar
  • 7 g dry yeast
  • 0.5 tsp turmeric powder
  • 50 g vegan margarine (room temperature)
  • 250 ml warm soy drink
  • 1 tablespoon soy drink for coating



  1. Wash the Hokkaido pumpkin, remove the seeds and cut into small pieces.
  2. Dann in einen Topf geben, mit Wasser bedecken und ca. 15 Minuten gar kochen. Anschließend das Kochwasser abgießen und den Kürbis zu einem Püree vermixen.
  3. Meanwhile, mix the flour with the salt, sugar, dry yeast and turmeric powder in a large bowl.
  4. Then add the pumpkin puree, the margarine and the warm soy drink. Mix the whole thing with a mixer with dough hook to a dough.
  5. Then knead it with your hands on a smooth surface dusted with flour for about 5 minutes. Then shape the dough into a ball.
  6. Dust a bowl with a little flour, put the ball of dough in it and cover it with a clean kitchen towel. Let the whole thing rise in a warm place for 2 hours.
  7. Then knead the dough again as before and divide into 10 equal pieces. Form these into balls.
  8. Cut a piece of kitchen twine approx. 50 cm long for each roll. Place one ball of dough in the center of each piece of twine. Place the ends over the ball and cross them over. Now turn the ball over and repeat the process until the twine divides the ball into 8 equal areas. If possible, the yarn should not cut into the dough, but just lie close. Finally, knot together in the center.
  9. Then place the rolls on a baking sheet lined with baking paper and let them rise for another 30 minutes under a clean kitchen towel.
  10. Preheat the oven to 200° degrees top/bottom heat.
  11. Before baking, brush the buns with the soy drink and bake for about 15 minutes.

Tip: Use the Hokkaido pumpkin with the skin. This becomes soft during cooking and can be eaten as well.

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