Wednesday, January 04, 2017

...VEGAN School Cafeteria Yeast Rolls...

...continuing with the Vegan Christmas Sides...we made these rolls for the very first time...

...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...
...copied into my binder...
...I started by mixing up my favorite vegan egg...flax seed goo and EnerG egg replacer...
...then I made sure my water was the proper temperature for the yeast...and dissolved the yeast in it...
...then added the rest of the water (6oz) to the mixing bowl and added the sugar, salt, Earth Balance and dry milk...the dry milk kinda surprised me...but my MIL assured me that they always used powdered milk...
...add part of the flour (1 1/4 cup)...
...then the yeast...
...then the beaten egg replacer...
...then add the remaining 2 3/4 cups of flour...
...and I let the machine knead the soft dough for me...
...greased the bowl and then the top of the dough with softenened Earth Balance...
...and let rise until doubled...
...shaped into rolls...
...butter the tops with softened Earth Balance...
...and let rise again until doubled...
...and bake to golden perfection in 350 oven for 20-25 minutes...ooops...one of those hot rolls jumped right off that pan and into my tummy...imagine that...

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!

3 comments:

  1. 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

    ReplyDelete
  2. Since you brought me some of those rolls, I can attest to their goodness. Thank you, MOM

    ReplyDelete
  3. They do look delicious!

    ReplyDelete