Vegan Butterflake Rolls
Last Updated on August 8, 2023 by Craig
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!
Vegan Butterflake Rolls
Ingredients
- 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
Instructions
- 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.
These look incredible!
Thank you, Cherie!
These are just beautiful. Very nice blog you have here!
Wow, those rolls look amazing!
WHOA!
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.
oh my… these look perfect.
Thanks for the feedback, everyone!
@Christopher – You got it, roll, butter, fold and repeat a few times.
Drooling on my keyboard! You are some kind of vegan evil genius. Evil in the best possible way 🙂
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These look amazing- I have some already risen and I put them in the fridge to bake tomorrow. Can’t wait!
Gorgeous rolls!
Made these for Thanksgiving and they turned out perfectly! Thanks again for sharing the recipe.
@Cherie – I’m glad the recipe worked out for you!
These sound so yummy. I’m going to have to give these a try some time!!!
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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!
OMG these look amazing! Can’t wait to make them! Thanks for the recipe!
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