Baking Essentials No Egg No Milk Dinner Rolls Recipes

Steps:

• 1. PREP/PREPARE
• 2. What is Yeast? Yeast is a tiny plant-like microorganism that exists all around us - in soil, on plants and even in the air. It has existed for so long; it is referred to as the oldest plant cultivated by man. Yeast's main purpose in life is to act as a catalyst, in the process of fermentation. A process that is essential in the making of bread. In simple terms, it makes the gas that causes the bread to rise. There are two main types of yeast used in bread baking Regular Active Dry, and Instant Yeast. Regular Active Dry yeast has several other names, such as: Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast. The two types of yeast can be used interchangeably; with the main advantage of the Regular Active Dry yeast has a faster rising time (half the time of Instant), and it only needs one rising. So, if you want to speed up your bread making, you could substitute an equal amount of Instant yeast with Regular Active Dry yeast. Instant Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines. If opened, yeast will keep 6 months in the refrigerator and 12 months in the freezer. If stored at room temperature and opened without a protective outer container, it loses its power at about 10% per month. The freezer is where I keep mine. It will take approximately one hour in a warm place until the dough is just about doubled in bulk.
• 3. There are two mains ways to make this recipe; one would be using a stand mixer, fitted with a dough hook the other would be to knead the dough by hand. These instructions reflect using a stand mixer; however, if you prefer, you could put the ingredients into a large bowl, and do the mixing/kneading by hand.
• 4. Gather your Ingredients (mise en place).
• 5. Add the yeast, warm water, and sugar, to the bowl of your stand mixer, give a swirl, and allow to sit for 5 minutes.
• 6. Chef's Note: As you probably know, this is called "Proofing" the yeast. If after 5 minutes, the yeast/liquid mixture does not get frothy on the top (Blooming), your yeast is dead, give it a proper burial, and get some new yeast. RIP.
• 7. Add the melted butter, salt, and 2 cups of the flour to the bowl with the yeast mixture, and mix on low speed using the dough-hook attachment, until just combined.
• 8. Add the 2 additional cups of flour, one cup at a time, until combined.
• 9. Increase the speed of the mixer to medium, and allow to mix until the dough is smooth, and it begins to climb up the dough hook.
• 10. It should look like this, when finished.
• 11. Add a bit of oil to a bowl, and add the dough. Turn it over a few times to coat with the oil,
• 12. Cover, and place in a warm, non-drafty place, until double in size.
• 13. Chef's Tip: I like to use one of my ovens. I turn it on for about 60 seconds, and then turn it off. That gives the dough a nice warm environment with which to rise.
• 14. The rise time will depend on several factors: 1. The type of yeast you used. 2. The temperature of room (or oven) that the dough is placed. 3. The power left in your yeast (older yeast takes longer to rise). With all things being equal (as they say), you can probably expect a wait of about 1 hour.
• 15. Remove the dough and give it a few folds on a lightly flour dusted surface.
• 16. If you are using a cupcake pan, spray it with a bit of oil, before using.
• 17. Pinch off a bit, and roll in your hands to form a sphere (they should be about 1 inch / 2.5cm). Then place into the wells of a cupcake pan, or just spread them out on a parchment-lined baking sheet.
• 18. Cover, and allow to rise for an additional 30 - 40 minutes.
• 19. While the dough is rising, place a rack in the lower position, and preheat the oven to 400f (205c).
• 20. Brush the tops with butter, sprinkle with a bit of flaked sea salt (optional), then place into the preheated oven, and bake until the rolls begin to brown, about 16 - 20 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and warm with just about any meal, or just slater with some butter and jam, and tuck in. Enjoy.
• 23. Keep the faith, and keep cooking.

Steps:

• Add the 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop and heat on low just until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer). Pour warmed butter and milk mixture into the bowl of your stand mixer.
• Add the sugar and stir to combine.
• Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
• Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly.
• Stir in the salt.
• With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
• "Shaggy" dough
• Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.
• Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay!
• Let rise until doubled in size, 30 minutes to 1 hour.
• Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.
• Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don't worry if they're not exactly equal.
• Grease a large rimmed baking pan, approximately 9" x 13". I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.
• Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
• Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt.
• Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
• Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes.
• Remove from oven and let cool a bit. Enjoy immediately or serve later. Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.