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Granny's Hurry-up Dinner Rolls

What you need: 

2 1/2 cup flour (I use half white, half whole wheat), divided
1 tablespoon sugar
1/2 teaspoon salt
2 1/4 teaspoon yeast (or one small package)
3/4 cup warm water
egg substitute to equal 1 egg (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons oil
melted vegan margarine, optional

What you do: 

1. Mix 1 cup flour with the sugar, yeast and salt. Stir in warm water, egg substitute and oil. Beat until smooth (this will be very liquidy). Cover with a hand towel and let rise in a warm place for15 minutes.
2. Stir in remaining flour and knead for about three minutes on a floured surface. Continue kneading until the dough is smooth and elastic. Divide dough into ~12 rolls and arrange in a greased baking pan or muffin tin.
3. Cover and let rise another 15-20 min. Preheat oven to 425 degrees F. Brush tops of rolls with melted margarine, if desired. Bake for 8-10 minutes or until slightly brown.
Using a baking pan will make rolls with soft sides vs. the muffin tin which will make crusty sides. Either one is delicious!

Preparation Time: 
45 min
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

made a batch of 12 tonight and they were so easy to make! used soy milk instead of water (about 1 cup) and also ground flaxeed + water for the egg replacer. I left the mixed dough to double in size before shaping them gently into the muffin tins, then a brief 15 min prove before baking. LOVELY and SOFT with a good crust! A+

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These were fabulous! I used a T. of flaxseed dissolved in 3 T. of water for a few minutes as an egg replacement. I baked them in a muffin tin brushed with a little melted butter on the tops, and they couldn't have been better! Great for a holiday dinner or even just as a yummy addition to any dinner!

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Super tasty! I did a double batch (+ 5 tbsp of fresh chopped rosemary & 1 1/2 tsp of garlic powder!!!) but only got out 19 rolls. I put them in for 8 minutes and the bottoms burned a bit - next time I'll use cornmeal instead of veg oil. They did the majority of the leavening in the oven.

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I left out the egg sub but followed it exactly otherwise and was very impressed. When I took them out of the oven the crust was very hard but softened up quickly. They are soft, moist and flavorful. I will be making these often. Thanks.  :)>>>

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These are so awesome! I made them for my omni family last night and my mom asked for the recipe. She couldn't believe how quick and easy and YUMMY they were. I see these becoming a pretty regular thing around my house. Yay!

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Easy recipe and the rolls are delicious! I make these alot for dinner when we have company and people are amazed to find out they are vegan.  I gave the recipe to my mother in law because she loved them so much. She said they are better than the rolls she gets a Golden Corral.

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These were tasty! I followed the recipe and just put butter on them when hot and mmmmm..who knew I could make homemade rolls! Fabulous!  ;)b

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These are the best dinner rolls I have ever made!  I used 1/2 whole wheat flour and 1/2 bread flour.  I have also used this recipe for buns.  Delicious!

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So, mine didn't rise very much, and were not very tasty.
I think I messed some stuff up. (I forgot to proof my yeast like an idiot. Also, I made mine with half whole wheat flour, so it was heavy. WWF+bad yeast=fail).
I'm going to give these a go another time. I can't write them off JUST yet!  :-\

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I think I'm doing something wrong. I can't get my rolls to brown on top and they're coming out really yeasty.  I used 1/4 cup of mashed potatos as my egg sub. Is that it?? They taste fine but they're not as amazing as I think they could be, but I'm pretty sure I'm messing it up.

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