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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?

I made these for Thanksgiving and they were great! I love this recipe.
I'll be making rolls all the time, now that I know that it can be so easy. Thanks!

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Yummy! I accidentally put all the flour in at the start, but it still turned out yummy! Also, I added chocolate chips and cooked it for longer than listed.

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these are pretty good, especially with dipping oil. i added dried tomatoes, garlic, dried oignons, and some basil and oregano& olive oil to the tops.

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So good. I used 1 T of soy flour mixed with 1 T of water for the egg replacer, and brushed the tops with melted margarine, garlic powder, an dried oregano. Very fluffy and delicious. When I have some time to kill I'll make a big batch of these to freeze and reheat for multiple dinners!

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Sooooooooo yummy!

Just made these for lunch. I added flaxseed as my egg substitute and then, before popping them in the oven, I brushed the rolls with olive oil and garlic. They came out warm, crispy on the outside, soft on the inside, and very flavorful - mainly garlic, as I love A LOT of it.  :D

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Okay well I skipped on the egg subsitute and oil and salt, but was pretty impressed with the results.
I divided two batches between me and a friend, he made apple and dried fuit rolls, I made zuchinni garlic and onion rolls, both zinged up with a few herbs and spices.. I found they took a while longer to cook, though I'm a crispy roll kind of gal..
Cheers for the recipe.

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Aah! My first yeast bread recipe to actually rise and stay risen! They even looked pretty just like your pictures. I thought i was in love...until i took a bite- how dreadfully bland. I attribute some of the not so wonderful texture to the fact that i used all white whole wheat flour, but that certainly shouldn't have effected the taste. It works well in all other recipes. Even my raccoon kitty, Ringo, preferred them as toys to bat around.

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Oh my gosh...these were soooooooo good!!! I just made my first batch tonight and there are only a couple left! Thank you so much for such an easy and delicious recipe. This one is definitely going into my permanent files as my whole family agrees this one is a keeper! :)

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These were freaking awesome.  They taste just like those brown 'n serve rolls from the supermarket, but are undoubtedly healthier!  My husband even asked me where I found wholemeal brown 'n serve rolls.  :)  He then shoved three of them into his mouth so fast I was sure he'd choke.  I baked them in a glass casserole dish with the sides just touching so the tops were nice and brown and crusty and I had to pull them apart.  The insides are soooo fluffy and soft.  The leftovers from dinner were gone the next morning!  These are excellent with soup, or with peanut butter or jam or roasted garlic smeared on them.

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These were soft, large, and absolutely delicious! Next time I won't be halfing it with wheat, however; it probably would have tasted better with all parts unbleached white flour.

Great recipe! I'll be using this a lot, it's easily my favorite roll recipe now.

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