VEGAN fluffy buttery DINNER ROLLS!
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“How to” on ig stories!
1 cup warm soy milk (or any plant milk)
2 1/2 teaspoons active dry yeast
2 tablespoons cane sugar
1/2 cup Apple sauce
3 1/2 cups all purpose flour flour
1 tsp salt
4 tbsp vegan butter + more for brushing on top
flaky sea salt, for topping
1.In a large bowl, combine the soy milk (or any plant milk), yeast, cane sugar, apple sauce , salt and 2 cups flour. Mix with a whisk until the flour is completely incorporated takes about 1-2 minutes. (*If you have a stand mixer attach dough hook and mix that way). 2.Then add 1 more cup flour and 2 tablespoons melted vegan butter and switching over to using a WOODEN SPOON mix until combined, will take about about 1-2 minutes…once its a bit difficult to do with spoon, grab 1/2 cup flour and have on stand by then get your hands into the bowl and mix using hands. It should be rather sticky and at this point you can add half the amount of flour and work in with hands then add the raining 1/4 cup flour and continue to kneed in bowl for 2 minutes. Once you have a ball of dough, cover the bowl with a kitchen towel & let sit at room temperature for 1 hour or until doubled in size.
3. Grease a 9×13 inch baking dish with vegan butter.
4. Punch the dough down and roll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread 3 tablespoons soften vegan butter, then fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers. Cut the dough into 12 equal squares. Arrange in the prepared baking dish. Cover the pan & let the rolls rise for 1 more hour, until they double in size. Brush the tops with melted vegan butter.
5.Preheat the oven to 350 degrees F. Bake the rolls for 20 to 25 minutes, until they’re golden brown on top.
6.Remove from oven, brush a little more vegan butter on top for a glossy look, sprinkle over flaky sea salt & enjoy warm!
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