The Complete Idiot's Guide to Vegan Baking - Donna Diegel [46]
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. 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.
BAKER’S BONUS
You can use either canned or fresh sweet potatoes or yams in this recipe. Drain canned sweet potatoes before using and mash slightly with a fork. If using fresh potatoes, bake 1 large clean sweet potato in a 375°F conventional oven for 60 minutes or until a fork pierces the potato easily. Peel and mash the potato with a fork until smooth. Or microwave the sweet potato for 10 to 15 minutes or until done.
Cheesy Rolls
Thanks to rice cheddar cheese and nutritional yeast, you won’t believe there’s no dairy cheese in these rolls! Add a little garlic powder and parsley, and these rolls will soon become a favorite.
Yield:
24 rolls
Prep time:
20 to 30 minutes
Bake time:
22 to 25 minutes
Serving size:
1 roll
2 cups warm water
2½ TB. canola or vegetable oil
2 tsp. agave or brown rice syrup
2 TB. liquid or granule soy lecithin
1½ tsp. salt
3 TB. vital wheat gluten
5 TB. nutritional yeast flakes
1 TB. dried parsley flakes
2 tsp. garlic powder
½ tsp. fresh or dried minced dill
1 cup whole-wheat flour
4 cups bread flour
2 TB. instant yeast
1½ cups rice cheddar cheese,
shredded
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 water, canola oil, agave syrup, and soy lecithin, or blend with a whisk. Add salt, vital wheat gluten, nutritional yeast flakes, parsley flakes, garlic powder, dill, whole-wheat flour, bread flour, instant yeast, and rice cheddar cheese, and mix until dough forms a ball.
3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra bread 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 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. 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 1 to 1½ hours 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.
VEGAN VOCAB
Nutritional yeast is inactive yeast with a nutty, cheeselike flavor. It comes in large and small flakes, or the powdered variety. These Cheesy Rolls are best made with nutritional yeast flakes—either size is fine. You can find nutritional yeast in health food stores or through online baking sites.
Herb Rolls
These rolls are so full of flavor, thanks to the parsley, sage, rosemary, and thyme, they’ll make your house smell unbelievably yummy while they’re baking.
Yield:
24 rolls
Prep time:
20 to 30 minutes
Bake time:
22 to 25 minutes
Serving size:
1 roll
2 cups warm water
2½ TB. canola