Bread Rolls (Vegan)
Looking for a roll with a golden crispy crust and a pillow soft inside? If so, these are the bread rolls are for you. They are egg free, dairy free, come together easily and make a great addition to any dinner.
Who doesn’t enjoy a tasty roll? Especially a bread roll that has a pillow-soft interior and a deliciously crusty, golden brown exterior. My mother loves a good bread roll. She prefers them over a brioche roll so I make these especially for her. These can be eaten for breakfast with jam or as a side dish with dinner to mop up sauce or gravy or enjoyed simply with a pat of butter. When it comes to baking bread rolls, you can never go wrong.
What you will need:
With only a few ingredients, these yeasted bread rolls are simple to prepare. I used rapid rise yeast but active dry yeast will work just as well. If you’ve never used rapid rise yeast before, it can be added to recipes without having to be combined with liquid and activated beforehand. You can add the rapid rise right into the bowl and combine it with the remaining ingredients. If you decide to use active dry yeast, make sure to let it bloom before combining it with the other ingredients.
- bread flour
- milk
- water
- salt
- plant based butter with salt
- yeast
How to:
This recipe can be done with a stand mixer or by hand. If using a stand mixer, add all the ingredients to the bowl of the stand mixer. With a dough hook attached, mix on medium speed until a soft ball forms and the dough starts coming away from the bowl, then continue on medium speed for another 5 to 8 minutes. Once done kneading, place the dough in a lightly greased bowl.
If doing this by hand, add all of the ingredients to a bowl. With your hand or a spoon, mix the ingredients together until all the flour is absorbed. Turn the dough out onto a lightly oiled surface, continue bringing the dough together with your hands and begin kneading. I knead the dough no more than 10 minutes. You are looking for the dough to become smoother and more stretchy. Once done kneading, place the dough in a lightly greased bowl.
Cover the bowl with a towel or place in a “proofing bag” and leave in a warm place to double in size. Once the dough has doubled in size, punch the air out and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces and roll each into a ball by flattening the dough piece out slightly and then rolling it up, kind of like you would a croissant but tucking in the edges as you go, fold it in half and pinching off the ends. Place the rolls on a parchment lined cookie tray. Cover the tray or place in a “proofing bag” and set aside for the rolls to double in size. Bake at 430F for 20 minutes.
Helpful tools/tips:
A stand mixer is great but not necessary for this recipe. I use a bench scraper to divide the dough up but you can use whatever utensil you prefer. Lets talk about the “proofing bag”. I discovered that large turkey roasting bags work perfectly. You can find them at the grocery store if you are interested. They are large enough to fit larger bowls and baking dishes and are reusable. This recipe is a little different from my brioche roll recipe because a water bath is called for during baking. I learned this technique from Paul Hollywood. Place the dish in the oven and preheat. When the oven is ready, pour water in the now hot dish and place the rolls in the oven to bake. The water bath gives the rolls that great crusty outside.
Alright, let’s get started. Please make, bake and enjoy!
Bread Rolls (Vegan)
Ingredients
- 270 grams / 2¼ cups bread flour
- 6 tbsp plant based milk (room temperature)
- 6 tbsp water
- 4 grams / ½ tsp salt
- 28 grams / 2 tbsp plant based butter with salt (room temperature)
- 5 grams / 1½ tsp rapid rise yeast
Instructions
- In a medium bowl add the flour, salt, yeast, and room temperature butter. Mix well with a spoon. **see notes below if using a stand mixer**
- To the flour mixture add the room temperature milk and water, mix with a spoon until all of the liquid has been absorbed and the dough begins to come together. Turn the dough out onto a lightly oiled surface and continue bringing the dough together with your hands. Begin kneading the dough, continue kneading until the dough becomes smooth and stretchy. I knead the dough for no more than 10 minutes. Place the dough in a lightly greased bowl and cover or place bowl in a proofing bag and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. *See notes below about proofing*
- Once the dough has doubled in size, punch the air out and turn the dough out onto a lightly floured surface. Divide the dough into 8 pieces and roll each into a ball by flattening the dough piece out slightly and then rolling it up, kind of like you would a croissant but tucking in the edges as you go, fold it in half and pinching off the ends.
- Please see video of forming the rolls, if you need a visual
- Place the shaped and rolled dough pieces onto a parchment lined cookie tray. ** see notes for over night proofing** Cover or place in a proofing bag and leave in a warm place to double in size. I return mine back to the oven with ONLY the oven light on. This takes 45 to 50 minutes.
- Once the rolls have doubled in size, preheat the oven to 430℉ and place the water bath dish in the oven. ** IF you are using your oven to proof, remove the proofing dough before turning the oven on**. Once the oven is ready, sprinkle a little flour on each roll . Optional: scoring the top of the bread with a bread lame or cutting a small cross shape on top with scissors. (see both options in pic)
- These rolls will bake for 20 minutes.Store in an airtight container or bread bag for up to 5 days in the fridge. They should be fine on the counter for a couple of days.
Superb!
Thank you Dan!!!