Easy Pull Apart Rolls
Tired of the endless search for delicious vegan-friendly rolls?
Well, problem solved.
These Easy Pull Apart Rolls recipe are designed to tantalize your taste buds with each pillow-soft bite. Say goodbye to those lackluster store-bought options and savor the simple pleasure of homemade rolls like never before.
Shopping List:
Rapid Rise/ Instant/ or Active Dry Yeast
Bread Flour
Vegan Butter (preferably unsalted)
Plant Milk (plain, unsweetened)
Maple syrup
Garlic powder (optional)
Kosher Salt
Just Egg, or vegan liquid egg (optional)
Equipment:
Stand mixer w/ dough hook- you can definitely make these by hand, but if you have a stand mixer, I would say use it
Large bowl (if not using a stand mixer )
Liquid measuring cup
Cooking or candy thermometer (optional, but helpful)
Scale, if using ( you should! )
8” x 8 “ baking pan
Cooling rack
Small saucepan
Kitchen towel, bowl cover, or plastic wrap
Whisk
Very sharp knife
Makes 9 rolls
TANGZHONG
A Japanese baking technique with Asian roots, works its magic by gelatinizing starches in a water roux. It enhances dough structure and locks in moisture, yielding bread that's exceptionally tender and fluffier than a cloud.
Products Used:
Links provided below-
Rapid Rise Yeast- I prefer active dry over rapid or instant yeast, but I’ m using it for this recipe because it’s a bit easier and quicker for people because it only requires 1 rise instead of two. I think the end result is usually more flavorful when using active dry, however I don’t think most people will notice. Also, using an active dry yeast does require two rises, which Rapid Rise does not (typically neither does Instant, but double check your brand).
King Arthur Bread Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose, go ahead and use it instead
Miyoko’s or Violife Plant Butter- Up until last year, I was a real ride-or die Flora butter fan, but unfortunately they stopped production here in the U.S. It’s a bummer, but I also enjoy both of these- especially Violife. I’m using unsalted, but if salted is all you have access to, feel free to use- but reduce the salt in the recipe by about half and see how that works out. In the end, you should use the butter that is your favorite, affordable or readily available to you. However, I’ll be honest and say that I do not like how Earth Balance makes my baked goods taste.
Diamond Crystal Kosher Salt- the chef’s salt (for various reasons) that I won’t get into here. The important thing to note is that it contains 53% less sodium than standard salt, so that’s why I say to use half the amount the recipe calls for if you’re using Morton, sea, or table salt.
Silk Unsweetened Organic Soy Milk- what type of plant milk doesn’t really matter too much in this recipe, just make sure it’s unsweetened and unflavored.
Notes:
Yeast- This recipe calls for Rapid Rise Yeast, however, if Active Dry is your preference, that works too. Just know that Active Dry requires two rises and proofing the yeast before you start.
How to use Rapid Rise Yeast-
Make sure the good by date on packed hasn’t expired
Wet ingredient temp should be between 120°–130°F
If you don’t have a thermometer, make sure the milk is hot (not scalding hot or you will kill the yeast), and definitely not boiling.
Add yeast to dry ingredients, then make a well in your bowl to add the warm liquid to mix
After dough is needed, let rest 10-15 minutes only- you can skip the first rise
After rested, assemble and cut rolls and let rise 30-60 minutes (depending on the temperature in your kitchen)
Tangzhong- Tangzhong, a Japanese baking technique with Asian roots, works its magic by gelatinizing starches in a water roux. This culinary wizardry enhances dough structure and locks in moisture, yielding bread that's exceptionally tender and fluffier than a cloud. I like to use it in this recipe as an homage to the renowned and delicious Japanese milk bread.
Salt- Diamond Crystal Kosher is my preference, but if you use Morton or table salt, reduce the amount by half as Diamond is less salty than the two.
Butter- If you can only find salted vegan butter, that’s ok, just reduce the salt amount a bit (try ¼ teaspoon). The amount of salt in salted butter varies, though, so you may have to play around with it.
Measuring- Listen… just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert from weighted measurements to cups out of courtesy to those who don’t have one, but trust me, if you like to bake- get one. It will be the best $20 dollars you spend to improve your recipes. Otherwise, make sure that you use the scoop and level method to measure out your flour to avoid using more than the recipe calls for.
T= tablespoon tsp= teaspoon C= cup g= gram ml= milliliter pinch= around 1/8 of a teaspoon
Recipe Prep:
Bring butter to room temp
INGREDIENTS:
Tangzhong
23 g (3 T) bread flour
120 ml (½ C ) plant milk
Dough
360 g (3 C) bread flour (can sub with All Purpose flour )
1 packet Rapid Rise or Instant Yeast
½ tsp garlic powder
2 tsp kosher salt ( I use Diamond Crystal, use half if using table salt or Morton)
120 g (½ C) plant milk (unsweetened )
30 g (2 T) maple syrup
84 g (6 T) vegan butter
Flakey salt to finish rolls (optional)
PROPERLY KNEADED DOUGH
You can test if your dough is ready by tearing a piece of dough from the ball. If you can stretch the piece of dough so you can see through it without it breaking apart, your dough is properly kneaded and good to go
Preheat oven to 375° F/ 190° C
DIRECTIONS:
Tangzhong
Add 3 tablespoons of flour and the ½ cup of milk reserved for the tangzhong to a small saucepan.
Then whisk the mixture and set the saucepan to medium heat.
Continue to whisk until a thick paste forms.
Set aside.
Rolls
Heat the remaining ½ cup of milk for the dough to 120-130° F/49-54 °C
Add tangzhong, warm milk, and maple syrup to a large bowl or the bowl of your stand mixer- mix together with a whisk
Add in yeast, flour, salt, and garlic powder to bowl, then mix with a dough hook on low speed (or by hand) until you form a shaggy dough
Slowly add in the room temp butter until it is fully incorporated into the dough
Turn the mixer to medium/medium-high speed and mix until dough is smooth, supple, and you can stretch it quite a bit before it breaks (see TOP TIP )
Turn the dough out onto your work surface and cover with a clean towel for 15 minutes to rest
Divide the dough evenly into 9 pieces (a scale is really handy for this if you like it precise) and place in an 8x8 baking dish and cover loosely with your clean towel
Let the dough rise 45-60 minutes or until you can gently poke it and it slowly rises back to form
Brush with Just Egg (or butter or oil- or milk and maple syrup mixture ), then sprinkle with flakey salt, if you desire
Place on the middle rack of your preheated oven and bake 17-20 minutes or until tops are golden brown
Enjoy!
Top Tip
Know when your dough is properly kneaded
The better your dough is kneaded, the better the result will be for your final baking product!
Here’s how to know when your dough is ready to go!
Your dough has gone from shaggy to smooth, with a nice supple sheen
The sides of your bowl (or your hands) are mostly free from any dough sticking to it/them
If you’re using a mixer, your dough will often form a tight ball around the hook and “slap” the sides of the bowl
And the number one sign- Your dough doesn’t immediately break when you pull at it. You can test this by tearing a piece of dough from the ball. If you can stretch the piece of dough so you can see through it without it breaking apart, your dough is properly kneaded and good to go!
Storage and Use
Rolls taste best fresh, but here is how to handle the leftovers if you have them-
Store the rolls in an air-tight container and store in the refrigerator for 2-3 days.
When ready to eat, place in the oven at 350° for 5- 7 minutes to warm through again.
