Ah, the aroma of freshly baked bread—there’s something utterly magical about it, right? Imagine pulling apart these soft, fluffy vegan dinner rolls, warm from the oven, their pillowy texture inviting you to dive in. They’re like little clouds of joy on your plate, and trust me, even the most devoted dairy lover will be reaching for seconds.
Steps
- In a large mixing bowl, mix 3/4 cup flour with yeast, sugar, and salt. In another bowl, heat water, almond milk, and butter to 110-120°F (43-48°C) until it feels like bath water. Be careful not to overheat as it can deactivate the yeast.
- Combine the wet mixture with the dry ingredients, and whisk or beat for 2 minutes, scraping the bowl’s sides as needed. Add 1/4 cup more flour and beat again for another 2 minutes.
- Gradually incorporate more flour, 1/4 cup at a time, until a soft dough forms. Transfer to a floured surface and knead until smooth and elastic, then let it rest for 10 minutes.
- Divide the dough into 12 equal pieces, shape each into a ball, and arrange them in a greased 8×8 dish or an 8-inch round pan. Cover and let them rise in a warm place until they’ve doubled in size, which takes about 30-45 minutes.
- Preheat the oven to 375°F (190°C). Brush the tops of the rolls with melted vegan butter if desired, then bake for 18-20 minutes, or until they are fluffy and light golden brown.
- For optimal enjoyment, serve immediately with vegan butter and jam. If storing, cover them loosely with a kitchen towel for up to 3 days at room temperature. To freeze, freeze before baking, then thaw, let rise, and bake when ready to serve.
Ingredients
- 2 cups unbleached all-purpose flour (optionally substitute up to 1/3 with whole-wheat pastry flour, plus additional for kneading)
- 1 packet rapid-rise yeast (approximately 2 1/4 teaspoons)
- 2 tablespoons organic cane sugar
- 1/2 teaspoon sea salt
- 1/4 cup water
- 1/2 cup unsweetened plain almond milk
- 2 tablespoons vegan butter (plus extra for topping)
Nutritional Values
Calories: 1320 | Carbohydrates: 235.2 g | Protein: 28.8 g | Fat: 27.6 g | Saturated Fat: 9.6 g | Polyunsaturated Fat: 6.36 g | Monounsaturated Fat: 11.4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1620 mg | Potassium: 408 mg | Fiber: 8.4 g | Sugar: 26.4 g | Vitamin A: 254.64 IU | Vitamin C: 0 mg | Calcium: 278.76 mg | Iron: 12.12 mg
FAQ
- Can I substitute any of the flour with whole wheat flour?
- Yes, you can substitute up to one-third of the unbleached all-purpose flour with whole-wheat pastry flour without compromising the texture of the rolls.
- What is the ideal temperature for the liquid ingredients?
- The liquid ingredients (water, almond milk, and vegan butter) should be warmed to about 110–120 degrees Fahrenheit (43–48 degrees Celsius), which is roughly the temperature of a warm bath. Be cautious not to overheat, as this can harm the yeast.
- How should I store leftover rolls?
- Leftover rolls can be stored covered with a kitchen towel at room temperature for up to 3 days. For longer storage, freeze them before baking, then thaw, let rise, and bake when ready to serve.
- Can these rolls be frozen?
- Yes, these rolls can be frozen before baking. When you’re ready to enjoy them, allow the rolls to thaw, let them rise, and then bake according to the recipe instructions.
- What is the serving size and calorie count for these rolls?
- Each roll is considered one serving, with approximately 110 calories per roll.
Tips
- Ensure the wet ingredients are warmed to the correct temperature, around 110-120°F (43-48°C), which should feel like bath water. If the mixture is too hot, it might kill the yeast, affecting the rise of the rolls.
- Gradually add flour to your dough, 1/4 cup at a time, until it’s soft but not too sticky to handle. This gradual addition helps achieve the right dough consistency for kneading.
- Allow the dough to rise in a warm place for 30-45 minutes until it has doubled in size. This step is crucial for ensuring the rolls are fluffy and light.
- For optimal freshness and taste, serve the rolls immediately after baking, with a touch of vegan butter and your favorite jam. If storing, cover loosely with a kitchen towel and consume within 3 days, or freeze pre-baked rolls for later use.
Equipment
- Instant-read thermometer (to measure the temperature of the water, almond milk, and butter mixture)
- 8×8 inch baking dish or 8-inch round pan
