I crave bread all the time; and apparently my client does too- because every week he has me make these delicious rolls that are based off an Alton Brown recipe and it’s delicious vegan or not! (Well technically he just asked for bread rolls but these flaky babies were too hard to resist. And he’s been enjoying them since- weekly. And though my pseudo allergy to wheat usually strays me away from these simply carbohydrates, I probably eat at least one (or 2) a week. Because they are delicious. Other times I pawn them off to my non wheat allergic boyfriend. I digress, here is a photo heavy recipe post on the process of making ‘FLAKY VEGAN ROLLS.’ I had a difficult time understanding the directions the first time I made these, since the original recipe came with no pictures. I figured I’d detail the making for you; hopefully assisting in your bread making experience. Stand mixers are really helpful for this recipe.
Note: This recipe is so versatile, it makes perfect cinnamon rolls!
FLAKY VEGAN ROLLS
Nonstick spray
8 Ounces warm non dairy milk (I used Almond- 100 Degrees F)
2 1/4 Ounces Sugar (About 1/3 Cup)
1 Tablespoon plus 1 teaspoon Active Dry Yeast
15 Ounces All- purpose flours, plus more for Kneading (I always end up using about 2-1/2 to 2-3/4 cups of flour)
2 Tablespoons Energy Egg replacer plus 2 Tablespoons warm water
2 1/2 teaspoons salt
2 1/2 Ounces Coconut oil at room temperature (or 1/4 Cup)
Extra Grape seed oil for brushing (Grape seed oil browns really well, for some reason.)
Procedure:
Spray a 12 Cup muffin tin with nonstick spray
Mix egg replacer with water mix until foamy
Place milk, sugar, yeast, flour, egg replacer, and salt in bowl of stand mixer with paddle attachment, mix on low speed for 1 minute, change the paddle attachment to dough hook and rest dough for 10-15 minutes.
Add the coconut oil and mix on low speed. Increase speed to medium and mix until the dough pulls away from sides of the bowl (sometimes you may need to add a little flour if the mixture is too sticky, just turn down the speed and add a little flour until dough stars to form) Check by pulling the dough into a thin sheet that light can pass through, before it breaks (check for that stretchiness!) about 8 minutes.
Turn the dough out onto a lightly floured work surface and roll and shape to form a large ball. Return the dough to bowl, cover with plastic and set aside in warm dry place to rise to rise until doubled in size, about 1 hour.
Remove the dough from the bowl and roll into a 12 by 12 inch square, about 1/2 inch think. BRUSH THE DOUGH with oil! (I always forget this part!)
Use a pizza cutter (or dough cutter) Cut the tough into 12 (12 by 1inch) strips. Stach the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. brush the dough on top (for better color). Cover with plastic wrap and set aside in a warm dry place to rise until doubled in size, 30-40 minutes ( sometimes it can take up to an hour or longer, be patient)
Preheat oven to 400 degrees F.
Remove plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F and golden brown, 8-10 minutes. Rotate the pan half way through baking for even cooking.
remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
And there you have it! I hope your rolls turn out to be delicious goodness, serve with jam or dip them in a delicious stew! Eat kind, and live happy!
