Today was one of those days. You know the ones where your child–typically a great eater–is suddenly impossible to please? Applesauce oatmeal for breakfast and veggie fried rice for lunch (favorites on any other day) both met with complete disinterest today. So, I brought out the big guns for dinner. Homemade bread. Yeah, I meant business.
This recipe is based on Holy Cow! Vegan’s Whole Wheat Burger Buns, which, by the way, we make regularly. These dinner rolls are amazing, especially if eaten warm right out of the pan. Really. My grouchy toddler devoured one slathered in red pepper hummus and went back for more. Victory.
And there were no refined flours or sugars involved. Double victory.
Vegan Whole Wheat Dinner Rolls
Ingredients
- 3 C. Whole wheat flour
- 2 Tbsp. Vital wheat gluten
- 1 Packet active dry yeast
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Raw sugar
- 1 1/2 C. Warm water
- 3 Tbsp. Olive oil
Instructions
- In the bowl of a stand mixer, combine all dry ingredients.
- Slowly trickling in water and oil, knead on low for 3-4 minutes.
- Transfer dough to a large, greased bowl and cover with a towel.
- Allow dough to rise until it has roughly doubled in size.
- Punch down dough and divide into 12 balls.
- Grease and flour an 8" x 11.5" casserole dish.
- Place the 12 balls of dough in the dish, evenly spaced.
- Cover again and allow to rise a second time (about 1 hour).
- Brush tops with olive oil and sprinkle with sea salt, cracked pepper, and oats (if desired).
- Bake in a 370 degree oven for 25-27 minutes.