I’ve been wooing with these rolls for a few years, but not too long ago I veganized them. I am happy to report that in doing so, I did not lose any of the buttery taste, or pillow-like texture. Did I just bust the myth that vegan food doesn’t taste good, for like the billionth time? Yes I did.
*Makes 12 rolls
- 1 1/2 cups none dairy milk
- 2 tablespoons sugar
- 2 teaspoons salt
- 5 tablespoons vegan butter
- 2 1/4 teaspoons active dry yeast (or one packet)
- 3 1/2 cups flour
- 1 1/2 tablespoons vegan butter for brushing
- 2 teaspoons fresh rosemary, chopped
- Add your milk, sugar, salt, and vegan butter into a medium bowl. You can warm this in a pan, on the stove top and all of that jazz, but I just stick it in the microwave until the butter is melted and the mixture is warm but NOT HOT. 1-2 minutes.
- Sprinkle in your yeast. Let sit until fragrant and frothy. 5-10 minutes
- Measure your flour into a large bowl. When yeast is ready pour wet into dry. Mix until it’s a shaggy dough.
- Turn out onto floured surface. Knead for about 3-5 minutes, adding flour as needed, until your dough is smooth and isn’t sticky.
- Grease the large bowl and put your dough back in. Place a damp tea towel over the top and let rise for about three hours.
- Roll out onto a floured surface and make a square with the dough. Cut into 12 equal squares. Take each square and fold the edges underneath and pinch, it’ll look similar to a balloon.
- Place (pinched side down) into a greased cast iron skillet and let rise again for about an hour.
- Preheat your oven to 350 degrees
- In a very small glass bowl add your butter and rosemary. Stick it in the microwave for about twenty seconds or so, to melt.
- Brush your rolls with the rosemary butter, stick them in the oven, and bake for about 35 minutes. Take them out when they are nice and golden brown. Sprinkle a little more rosemary if desired.