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Soft Whole-Wheat Rolls

Posted By Scott On July 2, 2013 @ 2:28 pm In Breads,Featured Recipes,Recipes with Photos | 10 Comments

Recipe by: Artscottnet

I’m a big fan of Freshware silicone bakeware. This recipe was created specifically for the 12 cavity petite loaf pan (perfect serving size) but will work in any standard muffin pan. Sliced in half and toasted makes a perfect crunchy ‘cracker’. This is my standard all around bread recipe now. See variations below.

Ingredients:

Dry Bowl:

1 1/2 cups whole wheat pastry flour
1 t salt
1/8 cup vital wheat gluten
1 t instant yeast
1 t vegan sugar (or add a little agave to the wet bowl)
1 t baking powder
1/2 t italian seasoning (optional)

Wet Bowl:

1/2 c unsweetened applesauce
3/4 c water

Instructions:

Bring a pint of water to boil in an oven-safe pan (this is not part of the recipe, just for helping your dough rise).

While water is coming to a boil, combine the dry ingredients in a mixing bowl. Stir dry ingredients until well combined.

Pour the applesauce and the 3/4 cup room temperature water onto the dry ingredients and mix just until thoroughly combined.

Fill the silicone pan cavities 3/4 full (or standard muffin pans half full – if pan is metal, you may need to use some non-stick spray or muffin cups) This is about a heaping standard spoon.

Place pan of boiling water in oven. Place your prepared bread pan in oven. Close door quickly. Let rise until nearly doubled in volume (30 to 45 minutes).

Set oven to 400 F (no need to preheat). Set timer for 25 minutes. If using a preheated oven it’ll take about 18-19.

I know the yeast and baking powder combination seems weird, but it gives it that extra bit of lift in the oven, producing a very light soft whole wheat roll, perfect for small sandwiches. Sliced in half, they toast to the perfect crunchy ‘cracker’ for hummus. Pictured here with my mock tuna made from okara, parsley, garlic powder, salt, chives and black pepper. This recipe makes the perfect amount for 2-3 people or for one with leftovers for a couple days. Store in airtight container after they cool. Enjoy!

Variations:

Cinnamon donuts: replace 1/4 cup of the water with maple syrup and dust with vegan sugar/cinnamon before baking

Biscuits: replace 3/4 c water with your favorite lowfat plant milk, add 1/2 t vinegar, increase baking powder to 1 T, add 1/2 t baking soda

Pizza bites: cut in half, add your favorite pizza toppings and a drizzle of Susan’s Melty Cheese, and broil for a few minutes.

Crackers: cut in half and broil until crispy as you like them. Perfect for hummus! Just the right crunch with a slight chewy soft bit in the middle.


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