This week's Vegan Recipe is a basic which is perfect to make for dinner parties, breakfast baps, burger buns or with a lovely homemade soup. Of course you can mix the flour up in this recipe and use 50/50 wholemeal and white or just wholemeal if you prefer, the result is a denser roll but still just as tasty.
Makes 9 large or 12 small bread rolls.
250g Tepid water (weighing the water is more accurate than measuring)
3 Tbsp Sunflower oil
2 Tbsp Raw sugar
1.5 tsp Rock Salt
450g Organic Strong White Bread Flour (plus extra for dusting)
7g Instant Dried Yeast (1 sachet)
You can make this dough in a bread machine on the dough setting or in a stand mixer with the dough hook. Here are the details for making by hand.
Add the ingredients into a mixing bowl in the order they are listed and combine with your hands until it forms a dough.
Knead for around 10 minutes on a floured surface and leave in an oiled bowl covered with food wrap or a tea towel for an hour to proof.
Then knock back and knead lightly on a floured surface and shape into bread rolls. I do this by dividing my dough into quarters for 12 small rolls or thirds for 9 large rolls and then dividing each portion into thirds and rolling in my palm to create a round roll shape.
Spray a baking sheet with Frylight and lightly dust with flour, place the rolls and even distance apart on the baking sheet and lightly dust them with flour.
Cover with a tea towel and leave again to proof for around an hour somewhere warm.
Turn out onto a wire rack for cooling.
Best eaten whilst still slightly warm, with vegan butter. These freeze well and keep for around 2 days in the bread bin.
Eat and enjoy!
Big Vegan Love,