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: 11⁄2 cups plain vegan milk , warmed to room temperature 1⁄4 cup dark brown sugar , firmly packed 1 packet (13⁄4 teaspoons) active dry yeast 1⁄2 cup plus 2 tablespoons vegan butter , divided 3⁄4 cup pumpkin purée 1⁄3 cup aquafaba 11⁄2 teaspoons salt 61⁄2 to 71⁄2 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 1⁄4 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, 1⁄2 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. Pr.
