Monday, October 6, 2014
This recipe is one we love! It was adapted from a recipe originally given to me by my good friend Jimi (she maintains her own blog here). Jimi is always sharing great recipes with me! These rolls take less time than the frozen dough you can buy at the store, even if you use their 'quick-method.'
I love the smell of fresh-baked rolls. These won't last long because they are so delicious. My family and I enjoy them with Earth Balance spread and a bit of jam.
1 cup soy milk, warmed up ~30 seconds in microwave
1/2 cup warm water
3 Tablespoons sugar
3 1/2 teaspoons quick-rise yeast
1 tsp salt
4 Tablespoons vegetable oil
3 1/2 cups flour
2 Tablespoons wheat gluten
1. Combine all ingredients, in order, in a bread machine and start 'dough' program. Let it run for 5 minutes, adding a bit more water or flour if dough looks too dry or wet. If you don't have a bread machine or something to mix it for you: combine ingredients in order, except flour and gluten, in a large bowl. Mix flour and gluten together and add to other ingredients 1 cup at a time until all combined. Knead for 5 minutes, adding a bit more water or flour if dough looks too dry or wet.
2. Place the dough in a metal mixing bowl greased with a bit of vegetable oil or vegan margarine. Place the bowl to rest in hottest tap water for 15 minutes, being careful not to get dough wet.
3. Punch down the dough, and shape. I use a kitchen scale and make 2.75oz balls of dough by cutting off some dough with my kitchen shears, weighing, then stretching the dough 2-3 times on the sides and pinching off the bottom before placing on a greased non-stick cookie sheet. If you don't have a scale, make each ball of dough a bit larger than a golf ball. This will make approximately 13 rolls (a baker's dozen!). Preheat oven to 400 degrees Fahrenheit, while shaped dough rises for 15 minutes (about the same time my oven takes to preheat).
4. Bake rolls at 400 degrees Fahrenheit for 12 minutes.