stuffedveggies: Rolls

Everyone loves a nice, soft, tender dinner roll with a holiday meal. For many people, a dinner rollsays "Family Feast" like nothing else can.

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.

OR

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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