Vegan Savory Pumpkin Yeasted bread and Sweet pumkin yeasted Dinner Rolls with Chocolate stuffing

Preparation time: 20 minutes

Method:

2. In another bowl, combine dry ingredients and keep it aside.

3. After 10 minutes, add pumpkin puree and oil. Mix  and add dry ingredients to it and knead for 8  to 10 minutes by hand or 5 to 6 minutes in stand mixer until the dough is smooth and pliable. Add more or little flour at a time, if the dough is too wet. Shape it in to ball.

6. Punch down the dough, cut walnut size dough from it. ( you will get two dough portions, one is big (  for body) and another is small portion ( for stem)).

7. Shape the bigger portion in to ball.Place the smaller portion on the bigger portion with gluing with  water.

8. With help of knife, cut the dough from stem to bottom as shown in picture. Gently transfer the dough to greased pan. Loosely cover with plastic wrap and let it rise for another 60 minutes.

Punch down the dough and gently knead and form it in to 8 x 4 log. Place it in to the prepared pan. Cover and proof for second time for 60 minutes.

1. Follow the step 1 to step 5. Punch down the dough and  shape it in to log. Divide it into 9 equal  portions.
2. Shape 8 portions in to smooth balls. Divide the ninth  portion again in to 8 portions for stems.

Savory and Sweet Pumpkin Yeasted bread and Dinner Rolls

Preparation time: 20 minutes

Proofing time:  2 hours for dinner rolls and 2 ½ hours for single bread

Baking time: 30 ~ 45 minutes for both

Yield: one 8 inch bread

Adapted from  500 Vegan Recipes

Dry Ingredients:

1 ½ cup bread flour or all purpose flour

1 ½ cup wheat flour

1 tsp salt for savory bread or ½ tsp for sweet bread

1 tsp cinnamon and dried herbs for savory bread or ½ tsp cinnamon for sweet bread.

Wet Ingredients:

1 tbsp dry yeast

¾ cup warm water

2 tbsp sugar for savory bread and ¼ cup sugar for sweet version.

¾ cup pumpkin puree, fresh or canned

2 tbsp oil + extra for greasing

Other ingredients:

Chocolate bars of your choice for stuffing the mini  pumpkin bread rolls.

pumpkin bread rolls.

Method:

1. In a medium size bowl, combine water, sugar, and  yeast. Gently stir once and rest it for 10  minutes until froth.

2. In another bowl, combine dry ingredients and keep it aside.

3. After 10 minutes, add pumpkin puree and oil. Mix  and add dry ingredients to it and knead for 8  to 10 minutes by hand or 5 to 6 minutes in stand mixer until the dough is smooth and pliable. Add more or little flour at a time, if the dough is too wet. Shape it in to ball.

4. Slightly grease large mixing bowl, place the prepared dough. Cover and rest it in a warm area for 90 minutes, until doubled in size.

5. Lightly coat the cookie tray or 8 inch loaf pan with oil.

For pumpkin shape bread 

6. Punch down the dough, cut walnut size dough from it. ( you will get two dough portions, one is big ( for body) and another is small portion ( for stem)).

7. Shape the bigger portion in to ball.Place the smaller portion on the bigger portion with gluing with  water. 

8. With help of knife, cut the dough from stem to bottom as shown in picture. Gently transfer the dough to greased pan. Loosely cover with plastic wrap and let it rise for another 60 minutes.

For normal loaf bread.

Punch down the dough and gently knead and form it in to 8 x 4 log. Place it in to the prepared pan. Cover and proof for second time for 60 minutes.

Baking:

9. At the end of second rising time( may be before 20 minutes, Preheat the oven to 375 degree F /  190 degree C / gas mark 5.

10. Bake the dough for 30 ~ 45 minutes or until the loaf sounds hollow when the bottom is tapped.  Let cool on a wire rack completely before removing from the pan.

For chocolate stuffed mini pumpkin yeast dinner rolls

1. Follow the step 1 to step 5. Punch down the dough and  shape it in to log. Divide it into 9 equal  portions.

2. Shape 8 portions in to smooth balls. Divide the ninth portion again in to 8 portions for stems.

3. Stuff each round balls with chocolate and seal it properly. ( Sealed side should be the base.)

 Now place the stem balls on each bigger portion using water.

4. With help of knife, cut the dough from stem to bottom as shown in picture. Gently transfer the  dough to greased pan. Loosely cover with plastic wrap and let it rise for another 40 minutes..

Baking:

5. At the end of second rising time( may be before 20 minutes, Preheat the oven to 375 degree F /  190 degree C / gas mark 5.

6. Bake the dough for 30 minutes or until the loaf sounds hollow when the bottom is tapped. Let cool on a wire rack completely before removing from the pan.                      Adapted from  500 Vegan Recipes                                                                                                              www.sarasyummyrecipes.com

This recipe is for Blogging Marathon 33 under theme ~ Chocolates.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33