...y'all may already know that my sweet MIL worked in an elementary school cafeteria when we were dating and first married...that's why I have the recipe box full of her co-workers favorite recipes...anywhoo...this recipe was not included in the box...probably because it was a school recipe and made in huge batches...
...and when we were planning our Christmas Feast...I was planning on making Angel Biscuits...just 'cause...I always do...but the Man said...'remember those big soft yeast rolls from Elementary School...I want those'...
...so here's the small batch version of VEGAN School Cafeteria Yeast Rolls...
VEGAN School Cafeteria Yeast Rolls
2 packages active dry yeast
1 ½ teaspoon salt
10 oz warm water
3 tablespoons Earth Balance
¼ cup dry soy milk - we used Better Than Milk
1 vegan egg, beaten
1/3 cup sugar
4 cups all purpose flour
Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in bowl. Add 1¼ c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 ¾ cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes.
...these rolls were so delicious...they definitely won't be relegated to only Holiday meals...
~Have a lovely day!
oh, yummmmm!!! you've made me remember what it smelled like at Mills River Elem when they were cooking the rolls - playing dodgeball on the asphalt right beside the cafeteria and the scent just made you hungry!! love, k
ReplyDeleteSince you brought me some of those rolls, I can attest to their goodness. Thank you, MOM
ReplyDeleteThey do look delicious!
ReplyDelete