Vegan pumpkin rolls

Ingredients for 1 servings:

• 300 g pumpkin(s), e.g. Hokkaido
• 130 ml almond milk (almond drink)
• 2 tbsp maple syrup
• 1 ½ tbsp coconut oil
• 250 g wheat flour type 1050
• 250 g spelt flour type 1050
• 2 tbsp sugar
• 1 pinch of salt
• 1 packet of dry yeast
• ½ tsp cinnamon
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

with almond milk

Wash the pumpkin, cut into small pieces, boil in a little water until soft, and then puree. Mix the cooled puree with the almond milk, maple syrup, and 1 tablespoon of coconut oil. Mix the flour, yeast, sugar, and salt in a bowl, then stir into the puree mix and knead until a smooth and soft dough forms. Add more flour or milk if necessary. Cover the dough and let it rise in a warm place for at least an hour; it should double in size. Grease an ovenproof dish with 0.5 tablespoon of coconut oil. After the rising time, knead the dough again, divide it into 10 pieces, shape them into rolls, and place them in the dish. It’s okay to leave some space, as the rolls will expand. Cover the dish and let the rolls rise for another 20 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Bake the rolls for about 20 minutes, then let them rest briefly in the warm oven, and then let them cool completely on a wire rack. We enjoy these rolls with both sweet and savory toppings. The kids love them!