Easy Vegan Dinner Rolls
These soft and fluffy dinner rolls are so good that you just can't stop with one!
Servings: 24 rolls
Equipment
- Stand mixer
- Oven
- Mixing bowl
- Baking pan 12 inches by 8 inches
Ingredients
- 2.5 tbsp Instant yeast 27g
- 2 tbsp Raw cane sugar 25g
- 1.5 tsp Salt
- 2.5 c Almond milk
- 2 tbsp Rice bran oil
- 720 to 830 g Plain flour 6 to 7 cups flour
- 1 tbsp Almond milk for brushing the rolls
- 1/2 c flour for dusting
Instructions
Proofing the yeast
- To begin with, warm the almond milk on low heat for 1 to 2 mins.
- The milk has to be just warm to touch.
- When done, add the yeast, oil, sugar, salt to the mixing bowl of your stand mixer.
- Now, add the warmed milk to this and mix well using a balloon whisk.
- Cover this and let stand for 5 to 10 mins until the mixture is frothy.
Mixing in the flour
- When the mixture is all bubbly and frothy, add 600 g flour to the bowl.
- Attach the paddle attachment to your stand mixer and mix this to a shaggy dough.
- The dough will just be shy of coming together into a ball.
- If doing this by hand, after the mixture has frothed up, add 600 g flour and using your hands, mix into a shaggy dough. This dough will be sticky.
Kneading the dough
- Remove the paddle attachment and fit the dough hook to the stand mixer.
- Now, add 50 g flour to the bowl and begin kneading.
- Knead for 45 secs to 1 min on low speed until the flour is incorporated into the dough.
- Again, add 50 g flour and repeat the process. The dough should be smooth, soft and supple at this stage.
- If you find that the dough is sticky, go ahead and add 50g flour and continue to knead for 2 more mins.
- At no point, add more flour than 50g in one interval.
- The total kneading time for this dough after the initial 600g of flour is 4 to 5 mins.
- If you are kneading by hand, then add 50g flour in intervals and knead for 8 to 10 mins until you have a smooth, non sticky and supple dough.
Proofing the dough- 1st rise
- When you have finished kneading the dough, transfer it to a large greased mixing bowl.
- Cover the dough with a shower cap or a clip wrap.
- Allow this to rise till puffy. This takes 25 mins
- If you live in a cool or cold place, this may take longer. If you wish to expedite the rise, I suggest placing the bowl in an oven with the light on.
Shaping the dough
- When the dough has risen, open it and gently deflate the dough.
- Knead once or twice gently.
- Turn the dough onto a lightly floured surface.
- Divide the dough into two portions. Roll each portion into a 8 inch by 8 inch square.
- Now, divide this square into two by cutting through the middle using a pizza cutter.
- Shape each portion into a log. Now, slice each log into 6 equal portions.
- Roll each of these portions to a smooth ball, tucking in the edges at the bottom.
- Repeat with the remaining portion of dough.
- You will have 24 balls of dough in total.
Second rise
- Line the pan with parchment paper.
- Now, place each shaped roll 1 inch away from each other.
- My pan could accommodate 12 at a time.
- Once done, cover the pan with a moist kitchen towel and allow the rolls to rise until puffy.
Baking the rolls
- When the rolls have risen, you can see that they seem to stick to each other.
- Towards the end of the second rise, preheat the oven to 190 C.
- As soon as the rolls have risen and the oven is ready, brush the rolls with some almond milk.
- Bake in the oven for 20 to 25 mins until tops have become slightly golden.
- When the rolls have baked, remove from the oven and let them cool on a cooling rack for 20 mins.
- Serve them warm with a hearty soup like our Moroccan Lentil Soup
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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