Forget diner rolls for the Holiday dinners, these Homemade Pumpkin-Basil Rolls will bring autumn to the table in a super savory and fluffy way.
Vegan | Soy-free
Do you like pumpkin? Do you like bread? Then you’re already convinced with these Pumpkin-Basil Rolls!
I always love it when it’s mid-November. That means that the heat is finally going away, and although in Puerto Rico, it’s not cold at all, the nights and mornings are much chillier.
That’s why I think this is the perfect recipe for a chilly morning breakfast or as a side to go with your upcoming holiday dinners. When using the VeggieJeva Easy Dough, you can make these in less than 40 minutes.
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This recipe is essentially the same as the Pesto Rolls recipe, but with a few twists. I made a whole new filling combination that goes accordingly with the season, and these are also getting baked in a muffin/cupcake pan for a perfectly even form.
The homemade filling is made with pumpkin puree, basil leaves, and garlic (lots of garlic). And if you’re feeling extra fancy, you can use roasted garlic, like I did. The combination of all of these ingredients with extra virgin olive oil, brings out the most amazing flavor burst.
Notes:
- This recipe is made with dough prepared before hand. Make sure you have that ready to go!
- I chose to bake the rolls in a muffin pan. However, you can prepare it in any pan you’d like.
- I use this method to prepare roasted garlic. If you wish to not use roasted garlic, feel free to substitute for raw garlic.
Recipe: Pumpkin & Basil Rolls
Ingredients
Pumpkin filling:
- ¾ cup pumpkin puree
- 3-5 garlic cloves, roasted
- 2 tbsp plant-based milk of choice, unsweetened
- 1 tbsp oregano leaves
- Optional: ½ tbsp paprika
- Salt & pepper, to taste
- 1 tbsp nutritional yeast
Other ingredients:
- 200g of dough (approx. half of the dough from my recipe)
- ¼ cup (tightly packed) fresh basil leaves
- Optional: 2 shallots, sliced
- ¼ cup olive oil (or melted vegan butter)
Procedure
Pumpkin filling:
- To a blender add all of the pumpkin filling ingredients. Blend until everything is incorporated and smooth. Set aside.
Rolls:
- Preheat the oven to 350°F, and grease the muffin pan with olive oil, vegan butter or non-stick cooking spray.
- Flour a rolling pin and roll the dough to approximately a 24×15″ rectangle. The size of the rectangle can vary, it doesn’t have to be exact.
- Spread the pumpkin filling through the entire dough. Sprinkle the basil leaves and shallots on top.
- Roll the dough in (as tight as possible) and close the edge. Then cut the dough roll into about 12 pieces and place on a muffin pan. Slightly brush the top of each roll with the ¼ cup of olive oil (or vegan butter).
- Bake for 30 to 35 minutes until golden brown. Let them cool off and ENJOY!
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