Ingredients

The following ingredients have 4 Servings
  • 3 cups + cups bread flour
  • 2 teaspoon vital wheat gluten ((optional, for better gluten formation and some extra protein))
  • 3 Tablespoons raw sugar or equivalent jaggery/agave/maple syrup or other sweetners.
  • 2 teaspoons active yeast
  • 1 cup warm water ((roughly))
  • 2 Tablespoons Virgin olive oil
  • 2 Tablespoons softened vegan butter like earth balance ((use soy free spread for a soy free dinner roll))
  • 4 Tablespoons Cashew Yogurt or Cashew cream or Soy yogurt or non dairy yogurt ((the secret ingredient!))
  • 3/4 teaspoon salt or to taste ((more if making a herbed roll))
  • 1/2 teaspoon baking powder
  • add dried herbs like chives (basil , parsley, or some poppy seeds, or minced garlic and for variations.)

Instruction

  • Add the yeast and sugar to 1/4 cup (60ml) warm water and mix well. Let stand for 10 minutes or until frothy.
  • In a bowl add 2.5 cups (320g) flour, salt, wheat gluten, baking powder and mix.
  • Add in the yeast mixture, softened butter, olive oil, yogurt and give it a mix. Add 1/4 cup (60ml) water, at a time to get a soft clump.
  • Knead the dough for 6-8 minutes by hand or in mixer, scraping sides every 2 minutes if using a stand mixer. Add more bread flour or water in little quantities if needed and form and soft non sticky ball.
  • Spritz the top of dough with some oil spray. Place dough in a greased covered container in a warm place for 2 hours. (rise time depends on the ambient temperature, keep for 1.5 hours if warm 70+ degree F climate)
  • Punch the dough lightly. Use a little flour to work the stickyness. Knead and shape by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under like a jelly roll.
  •  Slice the jelly roll into equal parts, roll into a ball( or pull and tuck under) and place on baking sheet 2 inches apart. Or shape any other way, like a wedge roll or knots. Keep each ball size half of what size you want your each roll. You can also roll them out into flat breads and cook on a thick bottom super hot pan/girdle.
  • Spritz the top with water and then spritz oil spray, and cover with a towel.
  • Place it in a warm place or warm oven for 45-50 minutes or until Doubled and when pressed, the dough does not bounce back immediately.
  • Remove towel, spritz top with some water. Top with sesame or poppy seeds(optional). and bake at preheated 370 degrees F for 18-25 minutes or until the bread sounds hollow and is golden. Time depends on the size and shape of the rolls.
  • Remove buns from sheet and let cool on rack for atleast 15 minutes. Brush some melted vegan butter on top for extra sheen while cooling.
  • Pull the buns/rolls apart and dunk super soft dinner rolls in a warm fall soup or herbed olive oil! Try variations with herbs, make them sweeter or savory!