The Complete Idiot's Guide to Vegan Baking - Donna Diegel [45]
Snowflake Rolls
Also known as Fairy Rolls, these deliciously yeasty-smelling rolls have “snowy” flour sprinkled on top.
Yield:
24 rolls
Prep time:
30 to 40 minutes
Bake time:
22 to 25 minutes
Serving size:
1 roll
¾ cup warm soy milk
¾ cup warm water
1 TB. canola or vegetable oil
6 TB. nonhydrogenated vegan
margarine, melted
2 TB. unbleached cane sugar
1 tsp. aluminum-free baking
powder
1 tsp. salt
4 cups bread flour
1 TB. instant yeast
½ cup unbleached all-purpose flour
1. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm soy milk, warm water, canola oil, and vegan margarine, or blend with a whisk. Add unbleached cane sugar, aluminum-free baking powder, salt, bread flour, and instant yeast, and mix until dough forms a ball.
3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).
4. Turn out dough onto well-floured surface using unbleached all-purpose flour, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 minutes.
5. Divide dough into 4 equal pieces and then divide each into 6 more pieces. Roll 2 at a time, one in each hand, in a circular motion on a lightly oiled surface until dough balls are tight and compact. Dip each ball into unbleached all-purpose flour, shake off excess, and place almost next to each other on the prepared pan.
6. Loosely cover with a kitchen towel, and let rise in a warm place for about 1 hour or until double in size. Do not disturb bread or expose to any drafts.
7. Halfway through the rise time, preheat the oven to 350°F.
8. Bake for 22 to 25 minutes or until rolls are lightly browned. Cool on wire racks.
BATTER UP!
Don’t be surprised to see baking powder and yeast in this recipe. One of the reasons the Snowflake Rolls are so light and fluffy is because they’re made with two leavening agents.
Sweet Potato Rolls
Sweet potatoes, thyme, and garlic powder combine in these flavorful and delicious rolls perfect for holiday dinners. A small amount of potato flakes makes them soft and tender.
Yield:
24 rolls
Prep time:
30 to 40 minutes
Bake time:
22 to 25 minutes
Serving size:
1 roll
1½ cups very warm water
2 TB. canola or vegetable oil
2 TB. agave, brown rice, or maple
syrup
2 TB. liquid or granule soy lecithin
2 tsp. salt
3 TB. vital wheat gluten
2 tsp. ground dried thyme leaves
½ tsp. garlic powder
1¾ cups whole-wheat flour
2¾ cups bread flour
2½ TB. instant yeast
⅔ cups sweet potatoes, canned
or freshly cooked and mashed,
firmly packed
3 TB. instant mashed potato flakes
1. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine very warm water, canola oil, agave syrup, and soy lecithin, or blend with a whisk. Add salt, vital wheat gluten, ground thyme leaves, garlic powder, whole-wheat flour, bread flour, instant yeast, sweet potatoes, and instant potato flakes, and mix until dough forms a ball.
3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).
4. Turn out dough onto well-floured surface using bread