Homemade (vegan) dinner rolls for a warm welcome on Meatless Monday

Categories: Meatless Monday

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Soup is a winter favorite for lots of cooks -- it's easy, it's cheap and it's filling on a cold day. And a little effort nets you a big pot that can last several days (or feed lots of people). But for hungry eaters who aren't satisfied by a bowl of soup, homemade dinner rolls are just the ticket. And you can't beat the way they warm the house, filling it with the smell of fresh-baked bread!

See also: Split-pea soup to help chase away winter for Meatless Monday

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(Note: This recipe is for high-altitude baking. Sea-level bakers will want to adjust flour amounts accordingly.)

You will need:

3 cups flour (possibly more)
2 tablespoons sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water
3 tablespoons vegan butter (we used Earth Balance brand -- and brand does matter!)
1 egg's worth of egg replacement plus water (for Bob's Red Mill, 1 tablespoon powder plus 3 tablespoons water)

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1. Mix the yeast with 1/4 cup of the water, which should be very warm, but not boiling. Stir until yeast is dissolved.

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Add one teaspoon of sugar and stir until sugar is dissolved. Set it aside; we'll let it activate while we get the egg replacement ready.

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Combine the egg replacer with as much water as needed to make the equivalent of one egg (this will vary depending on the brand of egg replacer used).


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2 comments
ScubaSteve
ScubaSteve topcommenter

That dinner roll looks like HELL.

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