Vegan, dairy-free
Dan and I are on a quest to find a perfect, homemade vegan burger. We have tried a few recipes and have gotten squishy patties or loaves that resemble something closer to sloppy Joe's. Hopefully one day we can perfect a recipe and share it with you here.
But, since we plan on eating burgers this week, that means we needed buns. Now, if you haven't read my post about why I learned to make my own food (I will save you the time but you should still check it out for more tips), I haven't bought store bought, plastic wrapper bread that wasn't on clearance (and would therefore be thrown out anyways) in months. I learned the art of bread making (although I still fail sometimes) and haven't looked back since.
I wanted to try something new this week since I have already made sandwich buns. So, why not sliders? I thought I would try creating a dinner roll recipe that can be used as dinner rolls or for slider buns, how fun!?
I wanted to try to recreate a King's Hawaiian but that sounded too complicated. I studied several different dinner roll recipes, vegan and non-vegan, and finally came up with something. All breads have the same basic ingredients: water, yeast, flour, salt, and sugar. Of course you can add in other ingredients. I think I will play around with this recipe and try to create something that closely resembles a King's Hawaiian (fingers crossed).
Like all breads, you combine the liquids with the sugar (and in this case, also the fat) and bring it to roughly 45C/110F (if you don't know why this temperature is key, check out my bread making tips here). Then, add the yeast, let it rise for about five minutes, and then slowly incorporate the flour and knead for 5-7 minutes. I used 2 parts all purpose and 1 part whole wheat in these rolls. If you want a more squishy texture, try using all parts all purpose.
Now is one of the key steps to making bread: grease a bowl, toss the kneaded bread in there and coat it in oil, cover with a damp cloth and let it rise in a warm environment for about 30 minutes. Once that time is up, punch it down, dump it onto a floured surface, split it into 15 equal-ish sized balls, and place in a generously greased 9x13 pan. Let it rise again for another 20 minutes (in a warm environment of course).
While it is proving, preheat your oven to 350F. Once the bread is ready, if you want to make it glisten and add some toppings, brush it with coconut milk and sprinkle with your desired toppings. I used sesame seeds since I wanted to replicated tiny hamburger buns, but I am sure any seeds would work well. Bake the rolls for about 20-25 minutes until golden brown and they sound hollow when tapped.
Remove from the oven, let cool, and serve immediately or store covered for up to a week.
Fluffy, Pull-Apart Dinner Rolls
Yield: 15 rolls
Prep Time: 1 hour
Bake Time: 25 min
Total Time: 1 hour 25 min
Ingredients:
- 1 cup water
- 1/2 cup milk (I used flax milk)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp active dry yeast
- 3.5 cups of flour (I used 2 C all purpose and 1.5 C whole wheat)
- 1 tsp salt
*coconut milk and sesame seeds for topping: optional
Directions:
1. In a small bowl or large measuring cup, combine the water, milk, oil, and syrup and heat up until it is roughly 45C/110F.
2. Sprinkle the yeast on top and mix slightly; leave it to rise for about 5 minutes.
3. In the mean time, combine the flour and salt in the bowl of your stand mixer and make a well in the middle. Once the yeast is done rising, add the yeast mixture to the dry mixture and combine using the paddle attachment of your stand mixer.
4. Once it is well incorporate, switch to the bread hook and let it knead for about 5 minutes. After that, dump the dough onto a floured surface and knead by hand for a additional 2-3 minutes.
5. Place the dough in a greased bowl being sure to coat all sides of the dough. Cover with a damp towel and let rise in a warm environment for about 30 minutes.
6. After that time is up, punch the dough and dump onto a floured surface. Divide into 15 equal sized pieces (I used a scale but you can eyeball it), roll into round, smooth balls, and place into a generously greased 9x13 baking dish. Cover with the damp cloth and let it rise for an additional 20 minutes. While they are rising, preheat your oven to 350F.
7. Once the dough is finally done, if you chose, brush the rolls with coconut milk and sprinkle sesame seeds on top.
8. Bake the rolls at 350F for about 20-25 minutes until golden brown and they sound hollow when tapped. Remove, let cool in the pan, and serve or store covered for up to 1 week.
I hope you enjoy this recipe and it make it to your table for your next meal or gathering. Enjoy!
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