Best 5 Sweet Yeast Rolls Vegan Recipes

THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously rub two disposable foil pie pans with vegan butter.
• In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 350˚F (180˚C).
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened vegan butter evenly over the dough.
• Sprinkle evenly with brown sugar and cinnamon.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

SOFT & FLUFFY VEGAN DINNER ROLLS

Steps:

• Add the 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop and heat on low just until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer). Pour warmed butter and milk mixture into the bowl of your stand mixer.
• Add the sugar and stir to combine.
• Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
• Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly.
• Stir in the salt.
• With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
• "Shaggy" dough
• Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.
• Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay!
• Let rise until doubled in size, 30 minutes to 1 hour.
• Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.
• Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don't worry if they're not exactly equal.
• Grease a large rimmed baking pan, approximately 9" x 13". I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.
• Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
• Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt.
• Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
• Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes.
• Remove from oven and let cool a bit. Enjoy immediately or serve later. Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.

SWEET YEAST ROLLS (VEGAN)

Steps:

• Heat rice/soy milk to scalding. Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt.
• In another bowl combine the water, yeast and 1/4 t sugar and allow to sit for 5 minutes.
• After the soy milk mixture has cooled, add the yeast mixture. Then add 1/2 cup flour and beat about 200 times. Allow to rest for 5-10 minutes.
• Add 4 cups flour and beat well, then begin to mix with your hands. Add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead for 5 minutes.
• Put dough into a well-oiled bowl and let rise for 1 hour. Punch down and form about 12 rolls. Place them on an oiled cookie sheet and allow to rise for 1/2 hour.
• Bake at 375F for about 20 minutes or until the bottoms are brown and the tops are beginning to turn golden brown. Brush with margarine/oil/agave nectar.

SWEET YEAST ROLLS

Steps:

• First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool.
• Put the yeast into the warm water to dissolve.
• Sift the flour, salt and baking powder. When the milk is cool, add the yeast mixture to the milk, then mix with the flour. Cover with a towel; let the dough rise in a warm spot until doubled.
• Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking.
• Bake at 375 degrees for 15 to 20 minutes.
• You can also fill greased muffin-pan cups about two-thirds full.
• Prep time includes proofing time.

TASTY VEGAN CINNAMON ROLLS

Steps:

• Combine soy milk with apple cider vinegar; let sit for 5 minutes.
• Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
• Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
• Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
• Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
• While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
• Spread glaze on rolls. Serve warm.