Small Batch vegan dinner rolls
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 60.8
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.7 g
- Protein: 0.3 g
View full nutritional breakdown of Small Batch vegan dinner rolls calories by ingredient
Number of Servings: 3
Ingredients
-
42g flour
28g water + 1 tsp water + 1 tsp water
1/4 tsp salt
active dry yeast (about 1/4 to 1/2 tsp)
1/4 tsp oilve oil
1 tsp flax seed
Directions
Sprinkle salt on flour in a small mixing bowl. Stir in water. Sepately combine 1 tsp warm water with yeast and let bloom, about 5 minutes.
Combine olive oil, 1 tsp water, and 1 tsp ground flax seed (water + flax = 'egg replacer'). Stir into dough.
Then stir in yeast to dough. Knead about 5 minutes or use dough hooks on a hand-mixer until dough comes together in a single ball and is not overly sticky.
Cover with plastic wrap, set aside, and let rise until about double.
Separate dough into three balls; roll them in your hands until smooth and even. Set them in lightly-greased muffin tins, cover with a towel, and let rise about 20-30 minutes.
Preheat oven to 400F. Bake rolls about 10-15 minutes.
Serving Size: Makes 3 rolls
Number of Servings: 3
Recipe submitted by SparkPeople user SPKRAUSE.
Combine olive oil, 1 tsp water, and 1 tsp ground flax seed (water + flax = 'egg replacer'). Stir into dough.
Then stir in yeast to dough. Knead about 5 minutes or use dough hooks on a hand-mixer until dough comes together in a single ball and is not overly sticky.
Cover with plastic wrap, set aside, and let rise until about double.
Separate dough into three balls; roll them in your hands until smooth and even. Set them in lightly-greased muffin tins, cover with a towel, and let rise about 20-30 minutes.
Preheat oven to 400F. Bake rolls about 10-15 minutes.
Serving Size: Makes 3 rolls
Number of Servings: 3
Recipe submitted by SparkPeople user SPKRAUSE.
