Hannah Kaminsky
Vegan Pumpkin Thyme Parker House Rolls
Originating in Boston, these buttery, fluffy, beloved dinner rolls get a vegan makeover just in time for the holidays.
November 13, 2024
Classic Parker House Rolls are legendary; a buttery sheen highlights the curves of their crisp crusts, concealing a tender, fluffy crumb within. But the traditional edition has nothing on this pumpkin-infused plant-based version from The Everyday Vegan Cheat Sheet cookbook.
What you need:
1½ cups plain vegan milk, warmed to room temperature
¼ cup dark brown sugar, firmly packed
1 packet (1¾ teaspoons) active dry yeast
½ cup plus 2 tablespoons vegan butter, divided
¾ cup pumpkin purée
⅓ cup aquafaba
1½ teaspoons salt
6½ to 7½ cups all-purpose flour, divided
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh thyme, roughly chopped
1 tablespoon fresh parsley, roughly chopped
Coarse or flaky sea salt, to garnish
What you do:
- In a medium bowl, combine vegan milk, sugar, and yeast. Let stand 10 to 15 minutes, until yeast reactivates and becomes slightly frothy.
- Melt ¼ cup of butter and place in bowl of stand mixer, with pumpkin, aquafaba, salt, 3 cups of flour, and milk mixture. Using dough hook, begin mixing on low speed until combined, scraping down sides of bowl as needed.
- Add remaining flour, ½ cup at a time, until dough comes together and forms a soft, smooth ball. Continue to knead with dough hook for about 10 minutes, until dough is elastic but not wet or sticky. Transfer to a lightly greased bowl and cover with a clean kitchen towel. Let rest in a warm place for about an hour, or until roughly doubled in size.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to ½-inch in thickness. Use a 2½-inch round cookie cutter to stamp out rolls. If dough is sticking to sides, dip cookie cutter in flour first, to coat edges.
- Melt remaining butter and brush over top of each round. Fold rounds in half before placing on a half sheet pan, lined evenly and just barely touching. Repeat, gathering up scraps and re-rolling, until all dough is used. Let rise for another 20 to 30 minutes.
- Sprinkle chopped rosemary, thyme, and parsley over top before baking for 25 to 30 minutes, until golden-brown all over. Finish with a light sprinkle of coarse or flaky salt and serve warm.
For more plant-based recipes like this, read:
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