Vegan Pumpkin Thyme Parker House Rolls

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. 

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Serves: 30
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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
6½–7½ 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:

  1. In a medium bowl, combine vegan milk, sugar, and yeast. Let stand for 10 to 15 minutes, until yeast reactivates and becomes slightly frothy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.