These vegan soft white rolls are part of every one of our weekend breakfasts. The best part about this recipe is that the dough is prepared the evening before and then the rolls just need to be shaped and baked up in the morning. So they are also wonderfully fresh and taste slightly warm especially good.
The evening before you prepare the dough. First, mix all the dry ingredients in a large bowl (flour, sugar, salt). The wet ingredients are mixed together with the yeast. When the yeast has dissolved, add the wet ingredients to the dry ingredients. Now knead until you get a smooth dough. Place the dough in a large sealable container or cover the bowl with a dampened kitchen towel. The dough can now rest overnight in the refrigerator.
The next morning, the dough will be about twice as big. Now divide the dough into about 15 equal-sized pieces. Each roll of dough should weigh about 80g. To form the rolls, divide the dough into equal-sized pieces. Take a piece of dough and pull it long, fold it over each other and form it into a round ball. Do not knead the dough! Just pull and fold. When you knead the dough, the air will escape and the rolls will not be as nice and soft.
When you have formed all your rolls, cut them with a sharp knife. This will allow the dough to rise in the oven without breaking the rolls.
Mix some vegetable milk and oil. Brush the rolls with this mixture. The oil-milk mixture gives the rolls a great color when baking. Another advantage is that the seeds and kernels are held by the oil-milk mixture. You can put seeds and kernels of your choice on the rolls.
Now your vegan soft white rolls are ready for the over. It is not necessary to preheat the oven. Set the oven to 200ºC and bake the rolls for about 25 minutes until golden brown.
The perfekt Breaksfast: Vegan Soft White Rolls
When you are done, place the rolls on a baking rack to cool. The vegan soft white rolls are super delicious for breakfast, but also as an accompaniment to soups or as a sandwich. You can also use the dough to make larger, longer sandwiches. The baking time would then have to be slightly extended. Try the rolls necessarily with my vegan hazelnut chocolate spread. The combination is one of my kids’ favorite breakfasts!
Soft White RollsCourse: breakfast, lunchDifficulty: medium
1 Tbsp. Sugar
1/2 Tbsp. Salt
1/2 Cup Plant Milk
1/4 Cup Vegetable Oil
2 Cup Water
0.25 oz / 7g Instant Yeast (or 15g fresh Yeast)
Optional: Kernels and Seeds of Choice
- Knead all ingredients into a dough
- Let the dough rest overnight
- Divide the dough into pieces. One piece should weigh about 80g. Form buns from the dough pieces.
- Brush the dough blanks with a mixture of oil and milk.
- Top the buns with seeds and kernels of your choice.
- Bake the rolls for about 25 minutes at 200ºC (it is not necessary to preheat the oven).