Posted on November 15, 2010 | 21 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!
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!
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.
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.