If you have vegetarians and vegans coming to the table this holiday season, this stuffing recipe should have a place on your menu. Trust me!

Table of Contents

• The Story Behind the Recipe
• Creating This Vegan Stuffing Recipe
• Ingredients
• Adaptations/Variations
• How to Make Vegan Stuffing
• Tips for Success
• More Stuffing Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Welcome to my new series, “Food Blogger Creates and Posts Thanksgiving Recipes at the Last Possible Minute!” Gosh, that name rolls off the tongue, doesn’t it?!

Yeah, I’m a bit slow this year BUT I made it under the wire with this Vegan Buttery Herb Stuffing recipe that I cannot WAIT to share with you.

Creating This Vegan Stuffing Recipe

This stuffing recipe is inspired by How Sweet Eats who adapted from Bon Appetit. It’s a simple stuffing recipe with bread (of course!), onion, celery, loads of butter and herbs, and a couple of eggs.

Obviously a vegan version can’t have eggs. And butter is iffy. But there are some incredible vegan butters out there, and while eggs do add richness and make the stuffing hold together more, I find they’re really not necessary.

So for this buttery herb vegan stuffing, I sub in vegan butter, leave out the eggs, and use vegetable broth (I love this homemade recipe using veggie scraps and the Crock Pot).

The result is golden, buttery, full of flavor, crisp around the edges and soft in the middle. Everything a stuffing should be, vegan or not!

Ingredients

• Bread – I like Italian bread or sourdough. You’ll want about a pound of bread, the better part of a medium-size loaf, cut into cubes and either toasted in the oven or left out for a day or two until nice and stale.
• Vegan butter – I really like Miyokos butter in this dairy-free stuffing recipe.
• Onion & celery – Classic stuffing veggies.
• Garlic – I like a lot of garlic in this stuffing so I call for four cloves. You can reduce that if you like – or increase it!
• Salt & pepper
• Fresh sage, rosemary, and parsley – Fresh herbs make all the difference! But if you can’t get your hands on some of these fresh, just use 1/2 the amount of dried.
• Vegetable broth – Grab your favorite low-sodium brand at the store, or make your own vegetable broth (I have both a veggie broth from scraps recipe and a Crock Pot vegetable broth recipe!)

Adaptations/Variations

• Vegan Sausage & Apple – Add small chunks of tart apple and some pre-cooked vegan sausage.
• Vegan Mushroom Stuffing – Sauté button, cremini, chanterelle, or another favorite mushroom with the veggies.

How to Make Vegan Stuffing

First, you’ll want to grease an 8″x8″ pan with some of your vegan butter.

Next, prep the bread cubes. Either make sure you’ve cut it into cubes and it sat out overnight, or toast them in a 350-degree oven for a few minutes until stale and golden around the edges. Place the bread cubes in a large bowl and get to sauteeing your veggies.

Melt some of the butter in the skillet and add the onion, celery, and a pinch of salt. Saute until softened, then add the garlic and herbs.

Pour a cup of the broth into the veggie herb mix and stir to loosen up any flavorful bits. And then pour it all into the bowl over the bread cubes.

Sprinkle the rest of the salt and the pepper over the top, and add the remaining broth a little at the time just until the bread is moist.

Spread the vegan stuffing into your pan and bake until golden!

Melt the rest of the butter and brush it over the top of the stuffing, and sprinkle the top with parsley for a buttery, herby, delicious-y presentation.

Tips for Success

• Use day-old or otherwise stale bread! Don’t even attempt stuffing with fresh bread. It’ll disintegrate into a pool of sogginess. Super sad!
• Don’t add too much broth. Just add a little more at a time until a little pool starts to form at the bottom of the bowl. That’s when you know the bread can’t soak up any more.

I hope this buttery herb vegan stuffing is a homerun for you and your holiday table! We love the classic stuffing taste and how it brings stuffing to the table for multiple diets.

I hope you love this vegan stuffing recipe as much as I do, and don’t forget the mashed potatoes and vegan gravy! Happy holidays!

More Stuffing Recipes

• Cornbread Stuffing
• Slow Cooker Sourdough Herb Stuffing – set it and forget it!
• Herbed While Rice & Quinoa Stuffing – perfect for your gluten-free guests
• Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing – sooo good
• Wild Rice & Lentil Stuffed Delicate Squash – not stuffing but stuffed squash and SO GOOD so I had to share!

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Vegan Buttery Herb Stuffing

Everything you love about stuffing. The satisfying golden buttery crunch gives way to a perfectly soft interior – and best of all, it's 100% vegan (and 100% delicious!)

Course Side Dish

Keyword dairy free stuffing, stuffing without eggs, vegan stuffing

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 288kcal

Author Kare

Equipment

• 1 8-inch by 8-inch baking pan

Ingredients

• 9-10 cups stale or toasted bread cubes About 1 pound of bread; cut or torn into 1/2-inch to 3/4-inch cubes; I like Italian bread and/or sourdough in this stuffing*
• 4 ounces + 2 tablespoons vegan butter divided; I like Miyokos unsalted cultured vegan butter for this recipe; 4 ounces is half the block
• 1 medium yellow onion diced; about 2 cups
• 2 large celery stalks diced, about 1 cup
• 1/8 + 1/2 teaspoon kosher salt divided
• 4 cloves garlic peeled and minced
• 2 tablespoons fresh sage leaves chopped fine
• 1 tablespoon fresh rosemary minced
• 2 + 1 tablespoons fresh parsley minced; reserve 1 tablespoon for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium vegetable broth

Instructions

Prepare the pan and preheat the oven

• Grease an 8-inch by 8-inch baking pan with one of the tablespoons of vegan butter. Preheat the oven to 350 degrees Fahrenheit.

Prepare the bread cubes

• I like to cut the bread into cubes the day before and let it sit out over night until stale. Another option is to toast the bread in a 350 degree oven for a few minutes until lightly golden.
• Place bread cubes into a large bowl and set aside.

Saute the veggies

• Place a large skillet over medium-low heat. Melt 4 ounces of the butter in the skillet and add the onion and celery along with 1/8 teaspoon salt (a generous pinch). Gently saute until softened but not golden, about 8 minutes.
• Add the garlic, sage, rosemary, 2 tablespoons parsley, and pepper. Cook, stirring frequently, until the garlic is soft and fragrant, 1-2 minutes.
• Pour one cup of the broth into the veggies and stir. Remove from heat

Assemble the stuffing

• Pour the sautéed veggies and broth over bread cubes and sprinkle remaining 1/2 teaspoon salt and the pepper over the top. Stir until evenly moist. Add remaining broth a couple tablespoons at a time just until the bread is moist but there is no broth pooling at the bottom of the bowl.
• Taste stuffing and add more salt and pepper if desired.
• Pour stuffing into the baking pan and spread evenly.

Bake the stuffing

• Bake until golden, 20-25 minutes.

Garnish

• Melt remaining 1 tablespoon vegan butter and brush it over the top of the stuffing with a pastry brush. Sprinkle with the remaining 1 tablespoon of parsley to garnish. And serve!

Notes

* More about bread varieties: This stuffing recipe is very forgiving and is delicious with all kinds of breads! I love a mix of Italian and sourdough but I’ll often throw in a few crusts I’ve saved in the freezer from my daughter’s sandwiches which are just straight-up white bread. Stale French bread is also delicious!

Inspired by How Sweet Eats’ gorgeous stuffing; adapted from bon appetit 

Nutrition

Calories: 288kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 575mg | Potassium: 136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg

The post Buttery Herb Vegan Stuffing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• What is Devil’s Food?
• About This Recipe
• Dairy-Free Chocolate Cake Ingredients
• How to Make this Two-Layer Chocolate Cake
• Equipment Note
• More Dairy-Free Cake Recipes

• Jump straight to the full, printable recipe
• I’m just here for the comments!

The Story Behind the Recipe

Originally, when I was brainstorming recipes for Halloween season, I wanted to create a devil’s food cake recipe – a deep dark chocolate cake – that had big red marzipan devil horns. Because Halloween! And Devil’s food! And maybe someday, I’ll give that a whirl, and if I do, I’ll be sure to share it here.

But the truth is, this is a devil’s food cake for anytime of year, and devil horns won’t quite translate as well in March as they would in October. So, please imagine the devil-horn cuteness that the season calls for, and then let’s carry on with what is now my favorite dairy-free chocolate cake recipe.

What is Devil’s Food?

Devils Food is simply a rich, deep, dark chocolate cake. I originally called this a vegan devil’s food cake (because it’s vegan too – did I mention that?!) Ultimately, I decided to rename it dairy-free chocolate cake because more people search for those words.

About This Recipe

First, for the chocolate two-layer cake itself, I adapted this devil’s food “Hostess” cupcakes recipe from Isa Chandra Moskowitz. I doubled the recipe and played with the sugar/maple syrup ratio, otherwise, I kept it pretty close to the original. It’s pretty perfect (and I need to try those cupcakes soon). I love how the cake layers are nice and sturdy – who wants to deal with fragile, broken layers when trying to assemble a special cake?! And the dairy-free cake itself is moist with a dense dark chocolate flavor. So good.

For the buttercream, I played with this recipe from Connoisseurus Veg, changing around the measurements here and there and reducing the overall volume so we’d have the perfect amount for this dairy-free chocolate cake.

Dairy-Free Chocolate Cake Ingredients

Chocolate cake:

• Flour: I use all-purpose flour.
• Cocoa powder: A good dose of it! I like the darker stuff for the richest, most decadent chocolate cake.
• Baking powder & baking soda: Typical cake leavening agents. Gotta get that rise!
• Sea salt: Highlights and amplifies the flavor and balances some of the sweetness.
• Soy milk: Plain, unsweetened dairy-free milk please. Oat milk or almond milk would work well, too.
• Canola oil: Key for a moist dairy free cake.
• Sugar: Plain ol’ granulated white sugar.
• Pure maple syrup: Adds moisture and sweetness.
• Apple cider vinegar: A bit of acid helps activate the leavening ingredients, fluffing up the cake a bit.
• Pure vanilla extract: Because vanilla and chocolate are BFFs!

Dairy-free chocolate buttercream frosting:

• Vegan butter: Sometimes vegan butters can taste a little off. I tested this recipe with both Earth Balance and Melt brand vegan butters. The most reliable texture was gained from the Earth Balance, but the flavor is out-of-this-world perfect with the Melt. However, I had problems with some of the Melt batches coming out grainy. I solved that problem by whipping the milk with the butter first as the source recipe calls for, but I just want to put it out there – if you try a different type of vegan butter, your buttercream may turn out a little different. 
• Soy milk: Unsweetened. And again, feel free to sub in another dairy-free milk.
• Dutch-process cocoa powder
• Pure vanilla extract
• Powdered sugar

How to Make this Two-Layer Chocolate Cake

First, make the cake. I like to use my stand mixer to beat together the wet ingredients, mix the dry ingredients in a separate bowl, and then add the dry ingredients to the wet.

Then, pour the batter into the greased pans. The batter is pretty runny, but trust me – the cake will be phenomenal!

Bake just until the tops spring back when you poke them with your finger, cool a bit, then spring the cake rounds free from their pans and let them cool completely.

Next, it’s frosting time! Blend the ingredients in a mixer until smooth and glossy.

To assemble and frost your dairy free chocolate cake, add some frosting to one of the cake rounds and spread it evenly. Top with the second layer, then proceed with your crumb coat. A crumb coat is simply a thin layer of frosting that holds the crumbs in. I frost the sides first, then the top.

After that, I add the thicker layer of frosting. Swoop and swirl however you like. And your chocolate dairy free cake is complete!

Equipment Note

I like to bake this cake in 8-inch pans so that the finished product is nice and tall. But I’m sure it will work in 9-inch pans, too – they might just be done baking a couple of minutes earlier.

This is one of those winning chocolate cake recipes that might happen to be dairy-free and vegan, but is really delicious for everyone. I’m so excited to now have a reliable, delicious homemade chocolate dairy-free cake recipe in my arsenal that I can pull out for birthdays and special occasions!

I hope you love this recipe as much as we do. If so, please come on back and rate the recipe so others know it’s a keeper too! (And if not, please come back and let me know too – that helps me troubleshoot if there’s anything going wrong with my recipes out there in the wild.)

More Dairy-Free Cake Recipes

• Chocolate Wacky Cake is super easy to make, mixing up right in the pan and using NO eggs and NO dairy! It’s so good.
• Mom’s Hazelnut Cake is a light and fluffy vintage cake that’s sort of a hybrid between nut cake and angel food cake, and it’s naturally dairy-free!
• This dairy-free and vegan pineapple upside down cake is so moist and caramelly!
• These hummingbird cupcakes with their dried pineapple flowers are so special looking and have a dairy-free option.
• If you’re feeling patriotic, this American flag sheet cake is dairy-free and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are the perfect way to get a quick serving of cake in when you’re craving it. This vegan peanut butter mug cake is so good! I love this chocolate mint mug cake too.
• Quick bread is basically cake in loaf form, so I must share this Dairy-Free Banana Bread recipe too. It’s the best!

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Devil’s Food Cake

Deep, dark, rich, moist, and luxuriously everything chocolate cake should be – but dairy-free and vegan!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 683kcal

Author Kare

Equipment

• 2 8-inch cake pans Feel free to use 9-inch, your cake will just be shorter and will take less time to bake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3/4 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 2 cups plain unsweetened soy milk
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons pure vanilla extract

For the frosting:

• 1 cup 2 sticks vegan butter at room temperature (I highly recommend Melt brand; Earth Balance will also work but in my opinion doesn’t taste as good)
• 3-4 tablespoons unsweetened soy milk
• 2/3 cup dutch process cocoa powder
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 – 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you’re using the recommended brand (Melt) and it’s room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it’s too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out – however you want, it’s your cake!)
• Cut into slices, serve, and enjoy!

Notes

Storage notes

Store lightly covered at room temperature for up to two days. 

Milk substitutes

Unsweetened oat milk or unsweetened almond milk will work, too. 

Gluten-free dairy-free chocolate cake option

I have not made it this way, so please report back if you do and I’ll update the recipe! But I’m confident that a 1-1 gluten-free flour blend will work well in place of the all-purpose flour. 

Source

Cake recipe adapted from Isa Chandra Moskowitz / Buttercream recipe adapted from Connoisseurus Veg

Nutrition

Serving: 1g | Calories: 683kcal | Carbohydrates: 133g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 420mg | Potassium: 395mg | Fiber: 7g | Sugar: 97g | Vitamin A: 137IU | Calcium: 188mg | Iron: 4mg

The post Dairy-Free Chocolate Cake (Devil’s Food Cake) appeared first on Kitchen Treaty.

I published this dairy-free roll recipe a few years back, and it’s since received tons of five-star reviews. People love this roll recipe!

These Dairy-free Dinner Rolls are a traditional yeast-based roll, and we all know yeast can be tricky – but never fear, this post has all the tips you need for perfect vegan rolls every time! Read on for all the goods.

In this Article

• The Story Behind The Recipe
• Dairy-Free Dinner Roll Ingredients
• How to Cut & Shape Your Dinner Rolls
• Five Tips for Successful Dairy-Free Dinner Rolls
  • 1. Mind Your Yeast!
  • 2. Keep Your Dough on the Sticky Side
  • 3. Find the Perfect, Warm(ish) Place for the Rise
  • 4. Butter the Tops for That Nice Golden Color
  • 5. Know when to cut your losses

  The Story Behind The Recipe

  Yep, it starts with a Grandma. I know, I know – how original … but mine was pretty awesome.

  My grandma, or “Gran” as we called her, made the most epic dinner rolls. Soft, fluffy, a little sweet, and a lot buttery … pure heaven. She would bring them to every holiday gathering and we kids would grab at them like they were going out of style. Grown-ups too.

  Even better were leftovers. For breakfast next day we’d slice them thin, pop them in the toaster, then generously butter them for the most glorious “toast” ever.

  My Gran jotted down her recipe after many requests from family, but her writing was a bit hurried, and try as I might to translate it, I’ve never been able to replicate her rolls – not even close. That is, until now! Even better, I’ve turned them into dinner rolls without eggs and dairy-free rolls too – fully vegan, but no one will know.

  

  Gran didn’t usually crowd her dinner rolls in a pan like I’ve done here – she’d space them on a cookie sheet for maximum browning on all sides. Sometimes I like to cook this vegan dinner rolls recipe that way. But today, I’ve got the crowded, store-bought-but-not-perfect-enough-to-be-store-bought-and-that’s-a-good-thing thing going on here.

  

  Readers say …
  “I’ve been trying to perfect vegan dinner rolls for years. This recipe was easy to follow and rolls turned out delicious. Even my non vegan family members loved them!!”

  – Natasha

  Dairy-Free Dinner Roll Ingredients

  This recipe swaps in Earth Balance, a vegan butter, for the butter typically found in dinner roll recipes (or, in Gran’s case, margarine – which, incidentally, can often be vegan!)

  For the milk, I’ve found unsweetened soy milk has the best taste (I also tried these with almond milk but the almond milk lended a not-so-pleasant taste. Soy it is!)

  

  Many dinner roll recipes call for eggs, but with these being vegan dinner rolls, I’ve left the egg out and added a bit more butter instead. I honestly don’t notice a difference between this dough and the enriched/egg situation, which was a happy and somewhat surprising discovery.

  Plus active dry yeast, flour, salt, and sugar – the sugar is for a bit of sweetness and for the yeast to feed off of.

  How to Cut & Shape Your Dinner Rolls

  Once your dough has risen and is ready, it’s time to shape it into rolls! I thought I’d include some photos here of that process – a picture is worth a thousand words and all that.

  First, place the dough on a lightly floured surface. Then, using a knife or bench scraper, cut the dough into quarters, then cut each quarter into 5 equal-ish pieces.

  

  

  Next, take each piece and fold the corners down toward the bottom until they meet and stick, to make a ball.

  

  

  And then line them up in your pan!

  Five Tips for Successful Dairy-Free Dinner Rolls

  Okay, before we go any further, I want to share with you a few things I’ve learned over the years when it comes to yeast rolls.

  I’ve found there are a few key tricks to churning out perfect vegan dinner rolls:

  1. Mind Your Yeast!

  • Your yeast packets should be one year old or less.
  • Liquids should be between 100 – 110 degrees Fahrenheit before stirring the yeast in. I use a thermometer to determine the temperature of the liquid, because my hands change temperature too much and I can’t tell just by touch how warm (or cool) the liquid is.
  • Feed it sugar. When proofing the yeast (proofing = activating, by the way), add sugar, but hold the salt. Yeast feeds on sugar. Salt, on the other hand, can kill it.
  • If your yeast is bubbly after about 5 minutes of proofing, you’re on the right track!

  

  

  

  2. Keep Your Dough on the Sticky Side

  I used to put way too much flour in my dinner roll attempts – now I know better! I err on the side of keeping the dough pretty sticky and wet. I use (and recommend) a stand mixer, and once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour, I stop adding flour. When I turn it out to place it in a bowl to raise it, a bit is going to stick to my hands. And that’s okay! If that happens I know I’m on the right track.

  

  3. Find the Perfect, Warm(ish) Place for the Rise

  There’s a particular spot on my kitchen counter, to the left of the range and where the sun tends stream in the window, where my dough is most likely to rise.

  I’ve also found that now that we have newer, colder quartz countertops, my dough isn’t as happy. So I set the bowl on a trivet or potholder.

  

  4. Butter the Tops for That Nice Golden Color

  Pretty self-explanatory. Don’t skip this step!

  

  5. Know when to cut your losses

  If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, the result is really not worth the effort. Better to toss it and start over.

  Okay, now that you’re armed with tips, are you ready to dive in? Let’s make the softest, fluffiest vegan dinner rolls around! Here’s the recipe.

  (Oh, and I just have to point out that your rolls might just LOVE one of these vegan compound butters. YUM!)

  

  Print

  Soft & Fluffy Dairy-Free Vegan Dinner Rolls Recipe

  Please the vegans and dairy-free eaters without disappointing the carnivores. These soft, fluffy, buttery, and melt-in-your-mouth dinner rolls are total crowd-pleasers – no eggs or dairy needed.

  Cuisine American

  Keyword banana bread

  Prep Time 1 hour hour 50 minutes minutes

  Cook Time 20 minutes minutes

  Total Time 2 hours hours 10 minutes minutes

  Servings 20 rolls

  Calories 175kcal

  Author Kare

  Equipment

  • Stand mixer

  Ingredients

  • 6 tablespoons + 2 tablespoons vegan butter divided; I use Earth Balance
  • 2 cups unsweetened soy milk
  • 1/2 cup water
  • 2 1/4 teaspoons active dry yeast one packet) (not instant
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 5-6 cups all-purpose flour
  • 2-3 teaspoons canola oil for greasing the pans only – not for the dough!

  Instructions

  Make the Dough

  • Add 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop over very low heat, 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, then 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.
  • 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.

  Let the Dough Rise

  • 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.

  Cut the Dough into Rolls

  • 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.

  Now for the Second Rise

  • Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.

  Brush with Butter and Bake

  • 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 set on a cooling rack until cool to the touch. Enjoy immediately or serve later.

  Notes

  Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.

  Tips for Success

  • Make sure your yeast has not expired – it should be one year old max.
  • Liquids should be between 100 – 110 degrees Fahrenheit before stirring in the yeast. I use a thermometer.
  • Feed it sugar. When proofing the yeast, add sugar, but hold the salt. Yeast feeds on sugar but salt can stifle it.
  • Your yeast should be bubbly after about 5 minute
  • Once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour,  stop adding flour. The dough will still be a bit sticky. That’s good.
  • If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, I’m better off tossing it and start over.

  Nutrition

  Serving: 1roll | Calories: 175kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 264IU | Calcium: 35mg | Iron: 2mg

  The post Soft & Fluffy Dairy-Free Vegan Dinner Rolls Recipe appeared first on Kitchen Treaty.

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