Thanksgiving Vegan Dinner Rolls Recipe (2024)

FAQs

Why are my dinner rolls not light and fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Bakery: Baker Tom's: Vegan Rolls (6 pack) – Veg Box Fresh.

Dinner Roll Recipe Ingredients

If it's not fresh, the rolls won't rise, and they'll be dense and flat instead of soft and fluffy. Almond milk – We use almond milk because it's what we keep on hand, but feel free to substitute any plain, unsweetened milk you like!

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Although yeast is technically alive—it's a single-celled organism that metabolizes food into energy—it's no more an animal than other fungi such as mushrooms. Therefore, yeast is generally accepted as part of a vegan diet.

What breads are healthiest for a plant-based diet? Multigrain breads, whole grain breads, and breads that use sprouted grains, such as ezekiel bread are packed with health benefits and are great for a plant-based diet.

Are Texas Roadhouse rolls vegan? No, they are not. They contain dairy and eggs. Cactus blossom and fried pickles at Texas Roadhouse are also not vegan since the batter contains dairy and eggs.

From the makers of Tofurky comes Moocho, boasting meltier, cheesier, more Wisconsin-y vegan cheese. The dairy-free shreds are particularly worth noting, as flavors like Fiesta Blend, Mozzarella, and Cheddar make for ooey, gooey vegan lasagnas, enchiladas, nachos, and pizza.

Does Trader Joe's sell vegan bread? ›

Trader Joe's, on a roll! With a host of vegan bread offerings, you can be sure to find freshly baked artisan-style carbs. Everything Ciabatta Rolls are a must-try. The assortment of Sprouted Wheat Breads (sourdough and 7-grain are our faves) will have you craving sammies for days.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

Oat milk can lend a nice grainy flavor to confections like muffins (but so can almond milk!), and it's flavor impact is subtle enough that you won't notice it in desserts flavored with chocolate, baking spices, or extracts.

The crust of the breads containing full fat milk and powdered milk was clearly darker and crispier than the others. This is due to the sugars caramelizing. The crust of the almond milk bread was quite like the one made with water (at least colour wise) although slightly crispier.

Rolls that are not light and fluffy can be the result of using too much flour (not measuring the flour correctly, as we mention above), or not using the type of flour your recipe calls for. Another reason for dense tough rolls is overmixing, which will produce too much gluten.

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.

The baking process produces a number of different gases, such as carbon dioxide, water in the form of steam, ethanol vapors and nitrogen. The gluten network traps these gases and the dough expands like a balloon. If the gluten network is too strong, the gases will not produce enough pressure to make the dough rise.