Description
Soft, slightly sweet vegan dinner rolls perfect for any occasion, from casual gatherings to holiday feasts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup bread flour
- 1/4 cup all-purpose flour (for tangzhong)
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 3/4 cup water (plus 1/4 cup water for tangzhong)
- 1/4 cup non-dairy milk (unsweetened soy milk recommended)
- 2 tablespoons vegetable oil
Instructions
- Make the tangzhong: In a small pot, combine 1/4 cup of the water with 1/4 cup of the flour and cook over low heat, whisking constantly until it forms a thick paste. Remove from heat and let cool.
- In a large bowl, mix the remaining flours, sugar, instant yeast, and salt.
- In a separate bowl, combine the remaining water, non-dairy milk, and vegetable oil. Add the cooled tangzhong and whisk until smooth.
- Pour the wet ingredients into the dry mixture and mix until a shaggy dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover to rise for about 1 hour or until doubled in size.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Deflate the dough and divide into 12 pieces. Shape each into a ball and place on the prepared sheet.
- Cover and let rise again for about 30 minutes.
- Bake for 20-25 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Cool slightly before serving, brushing with melted vegan butter if desired.
Notes
Use unsweetened soy milk for higher protein; avoid over-flouring during kneading for softer rolls.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 163
- Sugar: 4g
- Sodium: 175mg
- Fat: 2.6g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3.6g
- Cholesterol: 0mg