Description
Soft, fluffy, and completely vegan, these dinner rolls are perfect for any meal or holiday. Easy to make and always a crowd-pleaser!
Ingredients
Scale
- 1 cup almond milk
- 3 tablespoons margarine (Earth Balance)
- 1 packet active dry yeast
- 2 tablespoons natural cane sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
Vegan “Eggwash”:
- 2 teaspoons maple syrup
- 2 teaspoons almond milk
Instructions
- In a small pot, warm the almond milk and margarine until just warm (110F) to the touch (not hot). Turn off the heat, gently stir in the sugar and yeast. Let it sit for 5–10 minutes, until foamy.
- In a separate bowl, mix the all-purpose flour, whole wheat flour, and salt.
- Pour the warm milk mixture into the dry ingredients and stir until a soft, shaggy dough forms.
- Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for about 30 minutes or until doubled.
- To check if the dough is ready: stick your finger in some flour, then gently press it into the dough. If the dough keeps the indentation instead of filling back in, it’s ready to go. If not, leave it for a few more minutes.
- Punch down the dough and divide it into 15 rolls. Shape and place them into a greased 11×7-inch baking dish.
- Cover and let rise again for 30–45 minutes.
- Mix the maple syrup and almond milk “eggwash”, gently brush it over the rolls, and bake at 375°F for 18–22 minutes, or until lightly golden.
- Brush with melted vegan butter while it’s still warm (optional, but SO good).