Homemade (vegan) dinner rolls for a warm welcome on Meatless Monday
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!
(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)
1. Mix the yeast with 1/4 cup of the water, which should be very warm, but not boiling. Stir until yeast is dissolved.
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.
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).