Good morning!
Thanks for all your great comments on my Fluffy White Clouds post. I loved reading them.
I woke up to a spooky and foggy morning outside…
and the leaves on the ground have at least doubled since I got home last Thursday!
I can’t believe today is the last day of September. Where did it go?
I made an equally spooky breakfast…
Meet Pumpkin Delight Vegan Overnight Oat Parfait:
That would be my Gingerbread Vegan Overnight Oats layered with Pumpkin Gingerbread Soft Serve (recipe below)!
Pumpkin Gingerbread Banana Soft Serve
Process together:
- 1 frozen banana,
- 1 tbsp almond milk,
- 3 tbsp canned pumpkin,
- 1 tsp blackstrap molasses,
- 1 tsp pumpkin pie spice.
It was ridiculously good!
Yesterday marked the first time I have ever made Vegan Dinner Rolls. I admit, I was quite apprehensive about making dinner rolls, especially after the ‘hard as baseball’ rolls I made last year. Those weren’t even vegan either and they were a huge fail. The disaster sort of crushed my roll making confidence.
But I decided to fear a dinner roll was silly.
After all, it was just a bit of flour, yeast, water, salt, sugar, Earth Balance, and egg replacer….
After a few prayers and a lot of patience, magic happened.
Vegan Pull-Apart Fluffy White Dinner Rolls
Adapted from Spark People.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp sea salt (or regular)
- 2 1/4 tsp Active Dry Yeast
- 1 cup very warm water
- 2 tbsp Earth Balance Buttery Stick
- 1 egg replacer (1 tsp egg replacer + 2 tbsp warm water)
Directions:
1) Proof your yeast! In a small bowl mix 2 1/4 tsp of Active Dry Yeast with 1/4 cup of very warm water (between 110 and 115 degrees F). Stir and let dissolve. Now add 1 tsp of sugar and stir. Let it sit for a good 5-10 minutes. You will know the yeast is active when it is slightly foamy and smells like bread.
2. In a stand mixer or by hand, add 1 and 1/4 cup of flour, remaining sugar (1 tbsp + 2 tsp), salt, and yeast mixture. Mix briefly for 10 seconds or so. Now, add the remaining very warm water (3/4 cup), slightly melted Earth balance, and egg replacer and mix until smooth. Slowly add in the rest of the flour (1 cup) and mix until smooth.
3. Cover and let rise in a warm place for 30 minutes. I put my bowl of dough in the oven with the light turned on (but not the oven itself!)
4. Grease a pie pan and set aside. After 30 minutes, remove the dough from the oven and knead with hands for a few seconds. Divide the dough into 12 balls with hands and place the balls into the pie pan (see image below).
5. Cover pie pan with towel and place back into the oven with light on for another 30 minutes. The rolls will expand and fill the pie pan during this time.
6. After 25 minutes, remove from oven and preheat the oven to 400F. After 5 more minutes, it is time to bake the rolls for 15-18 minutes until golden and fluffy. Makes 12 pull apart rolls.
7. Serve with Earth Balance and enjoy!
After rising the dough for 30 minutes, it was time to put 12 balls of dough into a pie pan! I decided to create pull-apart rolls because I think they are so fun.
I was nervous at this point, thinking that they weren’t going to rise, but lo and behold after 30 minutes they filled out and looked beautiful!
Look at that before and after:
Fun, right?
Then I basted the rolls with a coating of Earth Balance and popped it in the oven for about 17 mins. at 400F.
Deep inhale.
The house smelled wonderful!
Insert self-congratulatory pats on the back. ;)
The best part about baking fluffy rolls?
Getting to be the official taste tester!
I enjoyed 2 rolls with Earth Balance and had to practice serious self-control not to devour the entire lot.
These are some good rolls. Slightly crispy on the outside, but soft and fluffy on the inside.
Moral of the story: Do not fear making dinner rolls. It really wasn’t that hard! The toughest part was waiting for the dough to rise as I impatiently peeked at it every 5 minutes like a mother who just brought home her baby from the hospital.
Have you ever made dinner rolls or bread from scratch? Did it turn out?
i could imagine how good the house would smell when cooking buns, rolls or bread, i’ve been wanting to bake up some buns. I haven’t made any for SOO long.
that pumpkin gingerbread looks to DIE for. perfect fall breakfast hey? I can’t believe its October 1st tomorrow. eep.
I LOVE pull apart rolls. They remind me of Thanksgiving and my grandmother :) These look delicious!
I love making homemade bread and rolls. It’s become a pretty consistent habit for me this year.
Those look delicious! My mother is quite the bread maker so I have never been afraid of making bread. I love the kneading and waiting . . . it reminds me of cozy snow days growing up. I think the trick is getting a feel for how the dough should look and feel.
well, i just died and went to heaven…those rolls look incredible!
Be still my heart. LOL I love dinner biscuit/rolls like that. Yum!
And I cannot believe today is the last day of September. I did my 30 days of self love this month on my blog and it amazes me that its over. I even cried writing today’s post. I really hope each person who participated ends a bit stronger.
I bake my own bread all the time :D
I absolutely love working with dough. And most breads are vegan, so that’s a bonus for you!
I started a new series on my blog all about baking bread:
http://gamereviewwiki.com/bikinibirthday/flour-girl/
I can’t believe how fluffy those rolls are!! They look incredible!
You say don’t fear making them…I made rolls once. What a joke! They came out hard, flat and shiny. A disaster!
OH my….your pumpkin soft serve looks fabulous. I make a much less healthy version with vanilla pudding instead of banana. ha! Maybe I should convert. :)
those dinner rolls look heavenly. I did make bread a few times, I should make some again. Warm bread, fresh from the oven is the best.
These look great, Angela! I can’t wait to try to make them!
I’m so jealous your leaves have already turned. Ours are still bright green. Must be the 100-degree temperatures we’ve been having.
Those rolls look so good. I’m not a big fan of making rolls, mainly due to laziness, but I might have to try these.
I can’t wait to add these to my Vegan Thanksgiving menu! Thanks, Angela!
P.S. LOVE all the beautifully colored leaves! They’re just *barely* starting to change, down here in Atlanta. :)
These look so light and fluffy…great work!
I am generally very confident in the kitchen but when it comes to working with yeast I turn into a second-guessing, recipe-following, little shadow of my normal cooking self! I faced this fear last month by making whole wheat pizza dough all by myself (my sister did hold my hand a few times) but I have yet to tackle anything bread.
Those rolls looks gorgeous, I can practically smell them from the pictures!
I always make focaccia – so easy, and relies heavily on two of my favourite ingredients, rock salt and olive oil. Always turns out perfectly, so I guess I found a good recipe! Have tried a few other breads but really, when I want bread I think focaccia and olive oil. Oooh, now I’m craving it!
Yay! Thank you for the recipe!
I have never made rolls from scratch, but I am going to now!
Those sound amazingly delicious. I’ve been doing a lot more bread-baking lately and I’m always surprised that it turns out!!
OHHHH my goodness. I’ve never seen such yummy vegan yumminess.
these rolls look amazing!!!!!!! Can I substitute whole wheat or spelt flour for all of the white flour? I just love your site. It’s the first thing I check when I get home from work!
These look amazing. I need to make them ASAP!
I love to make bread but I cheat and use my breadmaker :D