Tuesday, 11 February 2014

Vegan Recipe of the Week - Perfect Bread Rolls

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. 

Then bake in a preheated oven at 200C (180C Fan) for 10 mins.

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,



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