Chocolate Chip Pumpkin Rolls (vegan)
Chocolate chip pumpkin rolls - soft, fluffy sweet vegan pumpkin bread rolls filled with chocolate chips. The perfect Autumnal snack or breakfast!
Servings 12 rolls
Ingredients
Tangzhong:
- 30 g (¼ cup) white bread flour
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
Dough:
- 160 g (⅔ cup) pumpkin puree cool
- 30 g (2 Tablespoons) unsweetened non-dairy milk (I use soy) cold
- 60 g (4 packed Tablespoons) light brown soft sugar
- 400 g (3 ¼ cups) white bread flour
- 8 g (2 ½ teaspoons) instant yeast
- 1 teaspoon salt
- 1 ½ teaspoons pumpkin spice (optional)
- 35 g (2 Tablespoons + 1 teaspoon) vegan butter/margarine softened
- 150 g (5 oz) chocolate chips
Glaze:
- 1 Tablespoon milk
- 1 Tablespoon maple syrup
Instructions
- To make the tangzhong, place the flour in a saucepan and gradually whisk in the milk to avoid lumps
- Place the pan over a medium/low heat and whisk constantly until the mixture has thickened to a paste/pudding-like consistency.
- Scrape the tangzhong into the bowl of a stand mixer fitted with a dough hook and add the cold milk, the pumpkin puree and the sugar. Stir to combine; it doesn't matter if it is a bit lumpy, you are just cooling the tangzhong down so that it doesn't kill the yeast.
- Add the flour, yeast, pumpkin spice and salt. Don't let the salt touch the yeast. With the mixer on a low speed, mix for about 4 minutes until it forms a rough dough. Increase the speed to medium and mix until it is smooth and stretchy.
- Add the butter and continue to mix on a medium speed until the butter is fully incorporated, the dough is smooth, elastic and no longer feels greasy and it is pulling away from the sides of the bowl cleanly.
- Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm spot until doubled in size, about 1 ½ - 2 hours.
- Punch down the risen dough and add the chocolate chips. Knead until they are evenly combined.
- Divide the dough into 12 even pieces (use a scale for accuracy).
- Shape each piece into a ball by gathering the edges up and pinching them together. Keep going until you have a neat, well-sealed ball. Try and make sure that the chocolate chips aren't on the surface of the ball, otherwise they may burn in the oven.
- Flip the ball over, cup it with your hand over the top and roll it until it is smooth.
- Arrange the balls in a lined approx 20 x 30 cm tin. Loosely cover and set aside to rise until puffy, about 45-75 minutes. If you gently press the dough with your finger it should spring back slowly, and maybe leave a slight indentation. If it springs back quickly then it needs a little longer, and if the dough deflates then it is over-prooved so keep an eye on it!
- When the bread is nearly ready, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Mix the milk and maple syrup together in a small bowl.
- Gently brush the rolls with the milk mixture, then bake for 25-30 minutes. They should be deep golden and a probe thermometer inserted into the centre should reach at least 90°C/194°F.*
- Allow to cool in the tin for 10 minutes then carefully lift them out onto a wire rack and leave to cool for about 30 minutes before serving.
Notes
- See post above for tips, details and step-by-step photos. If you have a question I may have already answered it above!
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- *If you don’t have a thermometer then a toothpick inserted into the centre of a roll should go in and out smoothly with little resistance and come out clean.