Smooth pâté and cheese stuffed into a fluffy dough. The pumpkin puree makes it even more irresistible, in fact, it was so popular at the dinner table, we had to make a second batch the next day. We made 9 rolls that fitted well into an 8×12 inch square dish but you can make as many as you like depending on how many servings you want to make.
You can add pumpkin spice if you wish to make it more seasonal.
1 hour 30 minutes
1 hour 50 minutes
- 3/4 cup warm plant-based milk
- 1/2 cup pumpkin puree (store bought or home made)
- 2 tbsp sugar
- 2 tsp dry yeast
- 2 tbsp vegan butter
- 1/2 tsp salt
- 3 cup all-purpose flour
- 1/2 tsp pumpkin spice
- Flour for kneading
- Plantcraft mild or spicy pâté
- Plant-based cheese or cream cheese
To make your pumpkin puree, peel and chop pumpkin and cook until tender. Drain the water and mash the pumpkin with a fork.
In a mixing bowl, combine sugar, warm plant milk, vegan butter, yeast and pumpkin puree. Add the flour, pumpkin spice, salt and keep combining the mixture until all ingredients are well incorporated. Knead the dough for a few minutes until it becomes light, soft and slightly sticky. Set it aside in a well oiled bowl, and allow it to rise in a warm place for about an hour or until the size doubles.
Transfer your dough onto a floured surface, roll it into a log and divide it into 9 equal size balls. Slightly stretch each ball and add a generous amount of pâté and cheese in the middle. Pull the edge of the dough around the filling to form a ball and pinch the seams tightly.
Place the balls in a well greased baking dish about 1/2 inch apart. Cover, and allow them to rise for an additional half an hour.
Preheat oven to 190 C/375 F. Brush the dough with plant-based milk and bake them for about 20-25 minutes or until lightly brown. When baked, brush rolls with melted butter.