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 made these tonight and they were delicious! The only issue that I had was that the dough remained liquid after I finished mixing all of the ingredients together. I had to add almost another cup and a half of flour to the mixture in order to form a dough consistency that was able to be kneaded. After adding a bit more flour, the dough came together and rose perfectly! My dinner guests loved these rolls and kept asking for more!
Thanks for this! I tried this last night and while I thought it was pretty good, it did seem a little gummy. Just wondering if if was because the dough was quite sticky (like others have mentioned), but I chose to bake as-is OR perhaps because I let the dough rise for a few hours (rather than 30 min) for each rise (sorry, I had small kids to tend to). ThAnks for all your hard work! You are a godsend to my multiple-allergic kiddo!
Oh, my goodness, these were fantastic! I’ve been so afraid to try my hand at any vegan baking, much less the dinner roll, yet the success of this recipe has given me courage! Thank you!
Just made these and they were amazing!!! My bf was so impressed! Followed the recipe to a tee! Thank you for sharing!
I made these with 1 cup spelt flour, 1 cup whole wheat pastry flour and 1/4 cup vital wheat gluten. I also subbed honey for the sugar. They turned out wonderful.
I know I’m late to the party, but after seeing these photos, I had to try to make my own dinner rolls! Here’s where things get complicated:
I was really excited while following the recipe, however, when I was supposed to make them into balls, it didn’t expand and the mix was very runny. I added a little bit more flour and took it to the oven as instructed, but it came out really hard. “No biggie,” I thought. “I’ll just try again!”
And I did, following the recipe closely and without changing a thing (well, actually I used flax seeds as my egg substitute but I think that’s fine). It didn’t expand and it was still very runny, but I took it to the oven anyways… Result: not as hard as the first one, but still hard and not at all fluffy…
What the hell am I doing wrong? :[
Hi Heather, I’m sorry for your troubles! My guess is that it was the flax substitute – the egg replacer has leavening agents it it that would help the rolls rise.
I got to this blog through a link to vegan recipes.
This roll recipe has yeast —
was the site meant to link through to
some other vegan roll recipe?
I just made the vegan White Dinner Rolls….OMG! They came out fantastic!! Loved your hint about proofing with the oven light. The finished product was amazing…I still can’t believe made something so fabulous. Great recipe!
These are sooo good! I am going to be making these for Thanksgiving. Thanks for sharing:)
I just made these to test the recipe for thanksgiving and they came out beautifully. I followed your recipe exactly. (Except one thing, before the final rise in the pie pan, I combined earth balance, thyme, and garlic powder in a small bowl and tossed each dough ball in this mixture before putting in the pan. While the thyme and garlic flavor turned out great, next time I will just brush it over the top instead of coating the entire dough balls, because too much earth balance settled to the bottom of the pan, frying the bottoms a bit like a skillet bread.) but, they are absolutely lovely and you are a life saver, thank you!
These rolls look delicious, and I’ve decided to make them for Thanksgiving. Doing a test run today and am wondering if you think these could be frozen after baking, and reheated? I only have one oven so I would love to make these ahead of time, but stillbe able to serve them warm.
Did you ever try making them ahead of time? I want to do that this year.
If I’m using the container of earth balance instead of the sticks how much would I use? I’ve never seen the sticks where I live so I don’t even know how big they are. Thank you :)
I just wanted to say thanks again for this recipe. I made these rolls last year for my first vegan Thanksgiving. Yesterday my sister-in-law and I were planning our Thanksgiving menu for this year, and my brother-in-law said “I don’t care what anyone else makes, but you have to make the dinner rolls that you made last year!” Great praise from a non-vegan!
I’m wondering if I could simply use 1 egg in the dinner roll recipe, rather than the egg replacer? They look so fluffy and warm! Yummm
Just made these, they are beautiful, tasty and low fat. The biscuits I have made before needed much more earth balance and even after baking needed something on top, more earth balance and/or jelly etc. But these are great as they are. Thank you for the recipe! :)
I made the rolls for Thanksgiving! OMG ! Soo delicious! A total hit with all my guests! Thank you!!!
I just pulled a batch of these out of the oven. I’ve been needing this recipe for years! They are divine! Not sure how to stop myself from eating them all right NOW!
Made this tonight with Multi-Grain Flour from Con Agra foods. They were great, very soft and fluffy. Ate with a bit of honey, will be making these again.
I used 1 tbsp flax plus 3 tbsp water to replace the “egg replacer.” I was a bit concerned when the dough was super sticky…. but they turned out GREAT!
Sorry if this is a silly question;I’m new to vegan baking. Can margarine be substituted for dairy-free butter/Earth Balance?