Vegan Sweet Rolls
These vegan sweet rolls are light, soft, and not overly sweet. You’d never know there was no dairy, no eggs and no butter.
Preparation time doesn't include rising time. Rising times are only an estimate
½ cup (125 g)
2 cups+1 tablespoon (250 g)
⅓ cup minus ½ tablespoon (60 g)
vanilla sugar or granulated sugar
3 tablespoons (30 g)
Topping (optional): powdered sugar
Dissolve the dry yeast in the water.
In the bowl of your stand mixer, put the flour, sugar, vanilla bean (scrape out the seeds with a knife) and water+yeast.
Knead for 5 minutes then add the salt and oil, 1 teaspoon at a time (wait until each one is fully incorporated before adding another).
Mix until the dough is smooth and elastic.
Make a ball and place it into a bowl covered with cling film. Let it rise until double in size (it will take more or less 2 hours hours).
Punch the dough down, cover with cling film and let it rest in the fridge for 3 hours.
Divide the dough into 10 pieces of approximately 45 grams (1.6 ounces) each.
Shape each piece into a tight ball and place them on a baking tray lined with parchment paper.
Proof for about 1 1/2 hour or until the dough springs back very slowly when pressed with a fingertip.
Preheat the oven to 180 degrees C (350 degrees F) and bake the vegan sweet rolls for about 15 minutes or until golden.
Sprinkle some icing sugar on top.
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