3/4 cup (175ml) non dairy milk (warmed to just about warm to touch)
2 tsp active yeast
3/4 (150g) cup pumpkin puree (canned or boiled, steamed pumpkin that has been mashed/pureed well)
2 tbsp vegetable or sunflower oil
3 cups (600g) of flour (divided - I use a mix of all purpose flour and whole wheat 2:1, Allall purpose and all whole wheat will work as well), for gluten-free, see notes section
3/4 to 1 tsp salt
1 to 2 tbsp dried herbs (thyme, rosemary, chives or a combination, or 2 tbsp fresh herbs)
Oil (or vegan butter for brushing)
Mix the yeast and warmed non dairy milk and let the mixture sit for 5 mins
To the mixture add the pumpkin puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.
To the pumpkin mixture add oil, 2 cups of flour*, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours)
Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.
Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)
Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides. Place in a greased/parchment lined stoneware pan or cast iron skillet.
Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).
Bake at 385 F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve.