But, Dinner rolls - to be soft and tender - are normally made with "Enriched Dough" which is usually high in added fats (like Butter or Lard) and animal products like Eggs and Milk or Cream. And, if you're Vegan - whether it's for health or ethical reasons - you probably don't want to eat dinner rolls like that.
And, making traditional Dinner Rolls can seem like an all-day project, what with the kneading and everything when the cook is already up to his or her elbows in OTHER holiday dishes!
So, you want a roll that is not a heart-attack-on-a-plate and is also VERY easy to make, but is still tender, moist, fluffy, mildly sweet & all round delicious?
This is your recipe!
The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.
First, a day or two or three in advance, make the dough - all you have to do is measure, stir, & wait - then pop in the refrigerator till you need it : ) The dough CAN be made a week or more in advance, but you'll get your BEST baking results if you use it within a day or two of mixing.
Easy, No Knead, Vegan Dinner Rolls
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.
|The dough should look like this right after you stir it.|
Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **
|The dough should look like this after it has sat out on the counter for 2 to 5 hours.|
Note - do not "Punch Down" this kind of dough.
Then, on baking day, simply shape your rolls, I shaped these as Challah Rolls, because they're pretty - but if you prefer a simple Ball shape, that will work, too! I pull off Plum sized pieces, form them into a rope, and tie a knot in the middle -then I tuck the ends under. Like This.
|A Soft & Fluffy No Knead Vegan Dinner Roll|
Place the rolls on an oiled baking tray (I use a Perforated, Non-stick Pizza Pan, like this one for baking) and allow them to rise for 30 to 90 minutes. Pop them in the oven & bake them at 350 degrees Fahrenheit for 35 minutes, or until golden brown.
|These Rolls are made from the Same Dough as my No Knead Vegan Challah|
When they come out of the oven, spread them with your favorite buttery spread, such as Earth Balance. This keeps the crust more tender, and adds a little dash of flavor.
If you like a very tender but oil-free crust with a slight salty taste, when they come out of the oven, have ready a Tapioca Wash:
|Tapioca Wash for Soft Bread Crusts|
First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.
As SOON as the rolls come out of the oven, Brush them lightly with the wash, using a Pastry Brush.
* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.
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