Inspired  Eats

Mostly healthy recipes from an inspired guy


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

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

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.

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.


22 Responses to “Vegan Butterflake Rolls”

  1. Cherie
    November 15th, 2010 @ 9:22 am

    These look incredible!

  2. inspiredeats
    November 15th, 2010 @ 1:21 pm

    Thank you, Cherie!

  3. Leinana
    November 18th, 2010 @ 9:38 am

    These are just beautiful. Very nice blog you have here!

  4. Tiffany
    November 18th, 2010 @ 9:51 am

    Wow, those rolls look amazing!

  5. Megan
    November 18th, 2010 @ 10:13 am


  6. Christopher
    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.

  7. Kristina @ spabettie
    November 18th, 2010 @ 1:09 pm

    oh my… these look perfect.

  8. inspiredeats
    November 18th, 2010 @ 2:02 pm

    Thanks for the feedback, everyone!

    @Christopher – You got it, roll, butter, fold and repeat a few times.

  9. Jenn @Cookin' Vegan
    November 18th, 2010 @ 7:04 pm

    Drooling on my keyboard! You are some kind of vegan evil genius. Evil in the best possible way 🙂

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  14. Jaymoh
    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!

  15. Teigan
    November 25th, 2010 @ 12:07 am

    Gorgeous rolls!

  16. Cherie
    November 26th, 2010 @ 10:20 am

    Made these for Thanksgiving and they turned out perfectly! Thanks again for sharing the recipe.

  17. inspiredeats
    November 30th, 2010 @ 11:03 pm

    @Cherie – I’m glad the recipe worked out for you!

  18. Emmy
    December 3rd, 2010 @ 3:50 am

    These sound so yummy. I’m going to have to give these a try some time!!!

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  20. Karen Beth
    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!

  21. Keyla
    November 8th, 2012 @ 6:20 pm

    OMG these look amazing! Can’t wait to make them! Thanks for the recipe!

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