I received an email from King Arthur Flour with this quick dinner roll recipe. Its quick because the higher yeast amount doesnt require as much rising time as your standard yeast rolls. I only needed to make two alterations to veganize it; plus I added turmeric.
I cut the recipe in half as we in no way needed twenty-four dinner rolls for two people. Ive included the full batch and half batch measurements below. While I personally have not frozen bread dough before, I also included King Arthurs tip for freezing for future use. King Arthur prefers instant yeast for this recipe, but I always use active yeast and it worked just fine.
These dinner rolls hit the spot! They are soft, delicious, and a great size to create mini sandwiches. I kept them relatively plain since they were accompanying Thanksgiving foods, but I think theyd be great as herbed rolls as well. Plus, I love how quick and easy they were to make. I will definitely be making these again.
Happy baking, friends!
Yield: 12 to 24 rolls
90 Minute Dinner Rolls
Full Batch (24 rolls)
- 1/2 cup lukewarm water
- 2 cups warm, unsweetened plant milk
- 3 tablespoons coconut oil, softened
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 1/2 tablespoons yeast
- 6 to 7 cups unbleached all purpose flour
- 1/4 teaspoon turmeric powder (optional)
Half Batch (12 rolls)
- 1/4 cup lukewarm water
- 1 cup warm, unsweetened plant milk
- 1 tablespoon + 1 1/2 teaspoons coconut oil, softened
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon + 3/4 teaspoon yeast
- 3 to 3 1/2 cups unbleached all purpose flour
- 1/8 teaspoon turmeric powder (optional)
Gather together all of your ingredients. In a large mixing bowl or the bowl of your stand mixer, combine the water, plant milk, coconut oil, salt, and yeast. Stir and let rest for 6 to 8 minutes to activate the yeast.
Add 5 (whole batch) or 2 (half batch) cups of flour and the turmeric powder, if using. Mix with the paddle attachment or by hand until the dough is rough and shaggy. You will not have a dough ball yet.
Switch to the dough hook attachment, and add flour 1/2 cup at a time, blending into the dough after each addition. Knead 4 to 5 minutes in the stand mixer or 10 minutes by hand, until dough forms a smooth ball. Dough should be elastic and a bit tacky to touch.
Place dough ball into a lightly greased bowl, flipping over to coat the entire ball. Cover and place in a draft free area to rise for 20 minutes. Dough should be nice and puffy.
Turn dough out onto a clean work surface. Divide dough into 12 or 24 portions. Shape into rounded balls. Place dough balls into a greased pan (12 fit nicely into a 913; you can use a combination of pans here). Cover and let rise at room temperature for another 20 to 25 minutes; until well rounded.
When the dough balls begin the second rise, preheat your oven to 350F.
Bake rolls for 20 to 25 minutes or until golden brown. You can brush with vegan butter or lightly spray with cooking spray after they are removed from the oven.
*You can freeze unbaked buns for future use. Once youve put unbaked dough balls in the pan, allow to rise for 10 minutes, then wrap it airtight and place in freezer for up to 4 weeks. To bake, thaw overnight in the refrigerator, unwrap, and bake as directed.