The Complete Idiot's Guide to Vegan Baking - Donna Diegel [47]
1 TB. agave or brown rice syrup
2 TB. liquid or granule soy lecithin
2 TB. wheat germ
1 tsp. salt
3 TB. vital wheat gluten
1 TB. parsley flakes
1 tsp. ground sage
1 tsp. ground rosemary
1 tsp. minced thyme leaves
1 tsp. minced dried garlic
1 cup whole-wheat flour
4 cups bread flour
2 TB. instant yeast
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 wheat germ, salt, vital wheat gluten, parsley flakes, ground sage, ground rosemary, minced thyme, minced garlic, whole-wheat flour, 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 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.
BATTER UP!
Looking for a different taste combination? Use this recipe to experiment with a variety of herbs, and even spices, for a totally unique roll. Try dill, parsley, and chives together, or a combination of basil, oregano, garlic powder, and onion powder. Tarragon, chives, basil, and garlic also works, as does cilantro, chili powder or cumin, and chives. Experiment!
Cinnamon Rolls
These big soft and sweet rolls are made with whole-wheat flour; rolled and filled with vegan butter, cinnamon, and brown sugar; baked until golden brown; and iced with confectioners’ sugar icing. No need to go to a bakery!
Yield:
20 rolls
Prep time:
20 to 30 minutes
Bake time:
25 to 28 minutes
Serving size:
1roll
2 cups warm water
2½ TB. canola or vegetable oil
½ cup maple, agave, or brown rice
syrup
2 TB. liquid or granule soy lecithin
1½ tsp. salt
3 TB. vital wheat gluten
2 TB. wheat germ
8 TB. ground cinnamon
2 cups whole-wheat flour
4 cups bread flour
2 TB. instant yeast
½ cup nonhydrogenated vegan
margarine, softened
1 cup light brown sugar, firmly
packed
Confectioners’ Sugar Icing (recipe
in Chapter 22)
1. Line 2 baking sheets 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, maple syrup, and soy lecithin, or blend with a whisk. Add salt, vital wheat gluten, wheat germ, 2 tablespoons ground cinnamon, whole-wheat flour, 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 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