Vegan Butterflake Rolls
Posted on November 15, 2010 | 22 Comments
Thanksgiving is right around the corner, and I’ve decided to take a quick break from my mostly healthy recipes and bring you something quite the opposite. I spent the better part of the day perfecting these vegan butterflake rolls, and they came out of the oven more buttery, flaky, and delicious than I could have hoped!
Warm Vegan Butterflake Rolls
Not only do they look great, but once you peel back a few layers and slip in a bit of fresh Earth Balance, they’re downright perfect!
Butterflake Roll Layers
Ingredients (18 rolls)
1 tablespoon yeast
1/8 cup warm water
1 egg replacer (I used Ener-G Egg Replacer)
1/6 cup sugar
1/2 teaspoon salt
1/2 cup + 2 tablespoons unsweetened, unflavored almond or soy milk
1/2 cup hot water
4 tablespoons Earth Balance at room temperature, plus more for serving
2 1/2 – 3 cups all-purpose flour
A standard sized muffin pan and your preferred rolling device (such as a rolling pin or wine bottle) will be necessary.
Method
In a small dish, mix yeast in warm water until dissolved. In a mixing bowl, Add sugar and salt to pre-mixed egg replacer. Beat in milk and hot water until well-mixed. Add dissolved yeast and beat.
Using a wooden spoon, mix in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough. Knead dough a few times.
Roll out dough to 1/2 inch thickness and spread with a thin layer of butter (it should be about 1 tablespoon). The back of a tablespoon or your fingers work well for spreading. Repeat this 4 more times.
Finally, do not butter after the last fold, but roll into 1/2 inch thickness and cut 1×1 inch squares, and place 3-4 squares upright in each non-stick sprayed muffin tin. Let rise about 45-60 minutes, or until well risen.
Bake in middle rack at 400° F for 15 minutes or until golden brown. Serve warm with a dish of Earth Balance.
Comments
22 Responses to “Vegan Butterflake Rolls”
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November 15th, 2010 @ 9:22 am
These look incredible!
November 15th, 2010 @ 1:21 pm
Thank you, Cherie!
November 18th, 2010 @ 9:38 am
These are just beautiful. Very nice blog you have here!
November 18th, 2010 @ 9:51 am
Wow, those rolls look amazing!
November 18th, 2010 @ 10:13 am
WHOA!
November 18th, 2010 @ 11:04 am
Oh hey! I need to try these. I’m not 100% clear on the rolling and buttering, but I’m assuming it’s roll, butter, fold, roll, butter, fold.
November 18th, 2010 @ 1:09 pm
oh my… these look perfect.
November 18th, 2010 @ 2:02 pm
Thanks for the feedback, everyone!
@Christopher – You got it, roll, butter, fold and repeat a few times.
November 18th, 2010 @ 7:04 pm
Drooling on my keyboard! You are some kind of vegan evil genius. Evil in the best possible way 🙂
November 19th, 2010 @ 4:17 pm
[…] Vegan Butterflake Rolls from Inspired Eats […]
November 22nd, 2010 @ 2:21 pm
[…] Vegan butterflake rolls […]
November 22nd, 2010 @ 8:12 pm
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November 23rd, 2010 @ 10:06 pm
[…] maybe if we’re throwing in some rolls. I can’t believe I missed these butterflake rolls until now! I’m also a huge sucker for veganizing family favorites and Meggie veganized her […]
November 25th, 2010 @ 12:06 am
These look amazing- I have some already risen and I put them in the fridge to bake tomorrow. Can’t wait!
November 25th, 2010 @ 12:07 am
Gorgeous rolls!
November 26th, 2010 @ 10:20 am
Made these for Thanksgiving and they turned out perfectly! Thanks again for sharing the recipe.
November 30th, 2010 @ 11:03 pm
@Cherie – I’m glad the recipe worked out for you!
December 3rd, 2010 @ 3:50 am
These sound so yummy. I’m going to have to give these a try some time!!!
May 6th, 2011 @ 10:42 pm
[…] Vegan Butterflake Rolls Image by crd! Recipe on Inspired Eats […]
December 11th, 2011 @ 10:06 am
The last fold? I’m confused.
Do we fold the dough to get the layers or just roll it?
Can’t wait to try these! Thank you!
November 8th, 2012 @ 6:20 pm
OMG these look amazing! Can’t wait to make them! Thanks for the recipe!
December 24th, 2014 @ 10:35 pm
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