Pumpkin Almond Rolls
  • Servings: 4 rolls
  • 1/4 cup canned pumpkin
  • 1/6 cup pure water
  • 1/2 T softened margarine
  • 1 cup white whole wheat flour or pastry flour or all purpose flour, or a mixture of all this
  • 2 t vital wheat gluten
  • 1 T light brown sugar
  • 1/2 t sea salt
  • 1/2 t instant yeast
  • filling:
  • 2 T finely ground almonds
  • 1 T turbinado sugar
  • 1 T corn oil
  • icing:
  • 4 T powdered/icing sugar
  • 1/4 t pure almond extract
  • about 1 t coconut milk.
  1. stir all ingredients together in a large bowl with a wooden spoon, start using your hands when it gets impossible to spoon-stir it all. knead on a clean lightly floured surface until the dough is smooth and elastic. place in a lightly oiled bowl and swirl dough around to cover it with oil. cover with plastic wrap and let rise in a warm area for 90 minutes or until doubled in size.
  2. in the meantime, prepare the filling:
  3. mix it all together in a bowl, set aside.
  4. 20 minutes before doughs ready, preheat oven to 375F. prepare an 8-inch bread loaf pan with cooking spray.
  5. place dough on clean surface and punch it down. roll it out to about 9 by 9 inches. cover with filling [up to 1 inch from the sides] and roll tightly, patting it down a bit on top and sides.
  6. divide into 4 equal parts, place in prepared pan, into oven for 20-25 minutes until the rolls are golden brown and look done. the rolls will keep on puffing up as they bake, theres no need for a second rise.
  7. the icing is a simple mixture of 4 T powdered/icing sugar, 1/4 t pure almond extract, and about 1 t coconut milk. simply whisk all ingredients together, adding the milk only one tiny drop at a time so that the icing sticks to the back of the spoon but isnt too liquid.
  8. (taken from blog.fatfreevegan.com)
taken from blog.fatfreevegan.com