Vegan dinner rolls that don’t taste vegan

Vegan dinner rolls that don't taste vegan

These rolls are actually based on the same recipe as our crescent rolls — but with a few simple modifications. We didn’t have any eggs in the fridge, so I used a simple “flax egg” substitute. Once I used soy milk and Smart Balance (a vegan buttery spread), the vegan transformation was complete. The best part? They don’t even taste vegan, so you’ll never know the difference.

Vegan dinner rolls that don’t taste vegan
(Makes 16 dinner rolls or 9 sandwich buns)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Betty Crocker)

  • 1 Tbsp ground flaxseed
  • 3 Tbsp warm water
  • 3 1/2 to 3 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 3 Tbsp Smart Balance (we use the “Light Buttery Spread with Flaxseed Oil“)
  • 1 tsp salt
  • 1 package (2 1/4 tsp) regular or quick active dry yeast
  • 1/2 cup very warm water
  • 1/2 cup soy milk
  • Additional Smart Balance, optional

Combine the ground flaxseed and 3 Tbsp water in a small bowl and mix very well. Refrigerate until you’re ready to add it to the recipe. (After cooling for several minutes, the mixture will have an egg-like texture.)

Meanwhile, combine 2 cups of flour, 1/4 cup sugar, 3 Tbsp Smart Balance, 1 tsp salt and the yeast in a mixing bowl. Add 1/2 cup very warm water, 1/2 cup soy milk, and the flax egg mixture. Beat with electric mixer on low-medium speed for 2 minutes, or until well mixed. Stir in enough remaining flour to make dough easy to handle.

Knead about 5 minutes or until dough is smooth and springy (use speed 2 on KitchenAid with dough hook). Place dough in large greased bowl, turning to coat. Cover bowl loosely with plastic wrap and let rise about 1 hour or until doubled.

Divide dough into 16 (for dinner rolls) or 9 (for sandwich buns) equal pieces and gently form each into a roll shape. Place rolls on cookie sheet and brush with additional Smart Balance, if desired. Cover loosely with plastic wrap and let rise about 30 minutes or until doubled.

Preheat oven to 375 degrees, or 350 degrees if using a non-stick cookie sheet. Bake rolls 12 to 15 minutes, or until golden brown. Serve warm or cool.

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