Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes that are a part of this Thanksgiving 3-Part Series to make your plant-based holidays yummy!
My Mom taught me to make bread. I started kneading dough when I was eight or so, and by the time I was twelve, I could make beautiful loaves of bread. This is a special recipe, but I’m thinking I need to share my everyday bread. For now, I hope you enjoy these soft and fluffy dinner rolls that are perfect for sopping up soup. Hit the play button above to watch the video or scroll down to see the recipe.
Vegan Creamy Butternut Squash Soup Recipe:
Want to learn to make my Vegan Chocolate Cream Pie? Here’s the recipe link:
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SOFT AND FLUFFY VEGAN DINNER ROLLS RECIPE:
3/4 cup warm water
2 tsp yeast (I use instant yeast)
3 TBS coconut sugar (regular works fine, too)
1 cup canned coconut milk (shake well before measuring. You could also use a different plant-based milk like cashew or soy milk, but the rolls won’t turn out as soft and fluffy)
3.5 to 4 cups All Purpose flour
2 tsp baking powder
2 tsp salt
In a large bowl mix the water, yeast, and sugar. I use instant yeast. If you don’t have instant and only have regular yeast, stir it in with the water and sugar and let sit about 10 minutes or until frothy and bubbly.
Add in 2 cups of flour and the coconut milk, then stir a little. Add in the baking powder and salt, stirring once more.
Kneading the dough roughly 5 minutes, add 1/2 cup flour at a time until your dough is getting smoother, the flour is incorporated, it’s tacky but not goopy or hard. Watching the video if you haven’t made bread dough before should be helpful!
Form the dough into a ball, then drizzle a little oil over the top (optional), roll the dough in the oil, form into a ball once more and cover with a damp towel or plastic wrap. Let sit 45-60 minutes or until the dough has risen and doubled in size.
Once the dough has risen, pinch the dough ball into twelve even pieces. Fold, tuck, and pinch each piece into a ball, then place on a silicone mat or parchment paper on a cookie sheet. I suggest you watch the video to see how I do it and how closely the dough pieces should be placed.
When all twelve pieces have been formed into dough balls, cover and let rise 45 minutes or until doubled in size. Preheat oven to 375 Fahrenheit 15 minutes before the rolls are done rising.
Once the rolls have doubled in size, bake 15-25 minutes or until deeply golden brown and hollow-sounding when tapped with a fingernail.
Let cool at least 25 minutes before serving.