recipe: eggless gluten free pumpkin dinner roll

since i have been watching baking competition shows, the idea of baking has been less daunting. that is good because i can try to make things i enjoy for my little one. while she is allergic to eggs, i can’t always use vegan recipes because she is allergic to coconut and nuts. however she is not allergic to dairy. so i maneuver around vegan recipes, sometimes adding back in cow milk and butter so suit my little one’s needs.

day before:
i ordered The Homemade Vegan Pantry cookbook early this week to get some baking inspiration and it arrived today. just in time too. our dinner table for Thanksgiving this year grew to 10 people overnight so i wanted to find some fun recipes to try (before i resort to gluten free mixes with egg free options). this is the first recipe i’m trying and i like that i do most of the prep work the night before so i will have less to do tomorrow. wish me luck!

day of:
the rolls rose nicely and little one helped me roll the balls. it took some practice teaching her to roll, not smush so maybe that’s why it didn’t rise much after we rolled them into balls.


  • 1 cup skim milk
  • 1 cup pumpkin puree
  • ¼ cup maple syrup
  • ⅓ cup butter, melted
  • 1½ teaspoon sea salt
  • 1 teaspoon yeast
  • 3½-4 cups gluten free all-purpose baking flour


day before prep

in a large bowl, combine the milk, pumpkin and syrup. whisk together.

add melted butter and salt and mix again.

sprinkle the yeast over the mixture, then add 3½

day of prep

* 3 hours before baking

about 2 hours before you are ready to bake, line two baking sheets with parchment paper.

give the dough a stir. it will still be soft, but not sticky.

divide the dough in half, then in half again. then divide each dough in 6 pieces.

roll each piece into a ball and set at least 3 inches apart on the baking sheets.

let the balls rise in a warm corner of the kitchen for about 2 hours.

* 30 minutes to 1 hour before serving

preheat the oven to 350 degrees F.

bake the rolls for about 20 minutes, until golden brown.


store in a ziplock bag at room temperature for a day or two. refresh them by popping them in the oven for a few minutes.


original recipe from The Homemade Vegan Pantry by Miyoko Schinner: Pumpkin Dinner Rolls

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