Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: dinner rolls

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Monday, November 21, 2011

FLUFFY NO-KNEAD HAZELNUT/BRAN DINNER ROLLS (NO SPECIAL EQUIPMENT NEEDED!)

Last night we had a fabulous vegan "Thanksmas" dinner (which is becoming a yearly tradition) at our friends Sarah and Gordon's lovely house with our 5-couple vegan dinner group. I'll post about the dinner in a day or two, but there was some interest expressed on my Facebook page about the recipe for the dinner rolls I was making, so that's the subject of this blog post.

I wanted to make a nice fluffy roll, but with some fiber, and I wanted to go the no-knead route because it's so easy and convenient. I couldn't find a suitable recipe in any of the six no-knead bread books that I own, or even online, so I "winged" it. I kept it simple, using a combination of unbleached white flour with wheat bran for added fiber (without cutting down on the "fluffiness"), and using soy milk for most of the liquid, because soy acts as a "dough conditioner", making light, soft breads. (I already know that the no-knead method allows the dough to develop exceptional flavor and gives strength to the gluten the way kneading ordinarily would [see the following posts for more info: 1.), 2.), 3.)].) The hazelnuts add an elegant touch.

Well, it turned out to be a great success (not one left!) and I'm happy to share the recipe with you-- these rolls would be great with just about any holiday dinner.

Printable Recipe

BRYANNA'S FLUFFY NO-KNEAD HAZELNUT/BRAN DINNER ROLLS

21 rolls

1/4 cup warm water

2 tsp dry active baking yeast (or 1 1/2 tsp. instant yeast)

2 cups warm soy milk (soy milk makes wonderful soft breads, but use another type of non-dairy milk if you must)

1/4 cup unbleached organic granulated sugar

1/4 cup palm-oil-free vegan butter (softened or melted), such as my homemade version OR 3 tablespoons oil

4 cups unbleached white flour

1/2 cup wheat bran

2 tsp salt

Topping:

non-dairy milk (preferably soy milk or nut milk) for brushing

1/2 cup chopped hazelnuts (or other nuts, or seeds, if necessary)

At least the evening before you wish to serve the rolls, mix the yeast in the warm water in a small cup and set aside for a few minutes. In a medium to large bowl mix the warm soy milk with the dissolved yeast, sugar and vegan butter or oil.

In a medium bowl, mix together the flour, bran and salt. Dump this into the bowl with the yeast mixture. Stir the soft dough together briefly, using a wooden spoon or a Danish dough whisk. The dough will be loose and "shaggy".

Cover the bowl and let rise in a warm place for about 1 hour. (You can use a bowl with a snap lid, or use plastic wrap or a clean disposable shower cap to cover the bowl.) After an hour or so, Place the covered bowl in the refrigerator. Leave the dough in the refrigerator until about 2 1/2 to 3 hours before you wish to bake the rolls. You can leave the dough in the refrigerator for about a week, if you wish.

2 1/2 to 3 hours before baking, remove the dough from the refrigerator. Have ready two round 9-inch cake or pie pans, greased and lined on the bottom with baking parchment. Form the dough into 21 equal-sized round rolls (the balls of dough should be about golf-ball-size) and place a little bit apart in the prepared pans. Place the pans large inside food-safe plastic bags, or cover with damp clean tea towels. Place in a warm spot for about 1 1/2 hours, or until the rolls are fully risen.

Turn the oven to 400°F about 20 minutes before you anticipate the rolls to be fully risen. Before baking, brush the rolls lightly with soy or nut milk and sprinkle with the chopped hazelnuts.

Bake for 20 minutes, or until golden. Place the pans on racks to cool for 15 minutes or so before serving.

Nutrition Facts

Nutrition (per roll): 146.3 calories; 27% calories from fat; 4.6g total fat; 0.0mg cholesterol; 214.1mg sodium; 102.1mg potassium; 22.9g carbohydrates; 1.7g fiber; 3.2g sugar; 21.2g net carbs; 3.9g protein; 3.0 points.

Enjoy (and an early "Happy Thanksgiving" to my American relatives, friends and readers)!