Vegan Dinner Rolls (WFPB)
Apr 05, 2024
Vegan Dinner Rolls
Makes: 16-18 rolls • Total Time: 1 hour 30 minutes • FODMAP rating: low to medium
These dinner rolls are full of plants and no animal products so that means it has more fiber, gut friendly prebiotics than your average dinner roll.
Ingredients
2 cups warm water
2 cups white flour
3 - 3 ½ cups whole wheat flour
2 tablespoons yeast
2 tablespoons honey or maple syrup
½ cup applesauce
1 flax egg*
1 tablespoon salt
Instructions
1.Mix together warm water, yeast, and honey and let sit until bubbly, which means the yeast is active. If it is not bubbly after 8 to 10 minutes then mix again with a new packet of yeast.
2.Add in flax egg and applesauce and mix.
3.In a separate bowl blend together just the white flour and salt.
4.If using a mixer, start to beat (or use a food processor with a dough hook) the yeast mixture and slowly add in white flour mix.
5.Beat on medium speed for 5 minutes or until the mixture is very well mixed and loosely formed.
6.If using a standing mixer, switch to the dough hook and slowly add in the whole wheat flour, ½ cup at a time.
7.Use just enough flour to make a soft dough and a ball. The dough should be sticky enough to stick a bit at the bottom when mixing, add a bit of water a tablespoon at a time as needed.
8.Set the dough into a bowl and cover with plastic wrap or a large cloth in a warm area and let it rise until it's doubled or for about 1 hour.
9.Preheat the oven to 350℉.
10.Take it out of the bowl and gently knead to release any bubbles in the risen dough on a floured surface and shape dough into balls and place on a floured or greased pan.
11.Let rest for 10 minutes before baking 20-25 minutes or until golden brown.
*Don’t forget to preload on vegetables before you eat!
*Make the flax egg by mixing 1 tablespoon of flaxseed with 3 tablespoons of water and set it aside to gel.
*Gluten-Free: Use 2 cups each of superfine brown rice flour and sorghum flour and 1 cup of tapioca starch
*Make Ahead: Make the rolls up to the initial rise and refrigerate up to 24 hours. Let roll dough reach room temperature before forming into balls and letting it have a second rise (which may take up to an hour) before baking.
*FODMAP Swaps: Use maple syrup instead of honey; switch the ratios of of white flour and whole wheat flour and increase as tolerated.
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