On to our 2nd week of vegan recipes and I have so many ideas for posts! I love baking this way as it can be so different to "regular" baking. It is different chemistry and different ingredients.
I sounds like such nerd, but I am!
These rolls, oh my gosh, they are good with their sweet and pillowy dough stuffed with cubes of sweet and flavourful apple. With the addition of a couple of dates, the rolls take on a caramely flavour which is just irresistible. These rolls are perfect for a seasonal breakfast or even as a filling snack, especially on a cold day (Scotland is freezing right now!)
Another plus is that this bread it so easy to make, you could do it in your sleep. These rolls are really made up of 2 steps, the dough and the filling and they are both oh-so-simple.
Normally, a sweet yeasted bread recipe like a cinnamon roll or like these gorgeous rolls requires a basic bread dough with the addition of fat and sugar, normally a combination of milk, eggs, butter and sugar. However, as these rolls are vegan, I had to rethink the recipe. Instead of regular milk, I used some soy milk but any other non-dairy milk can be used; I just like soy milk! Instead of the eggs, I actually left out a substitute ingredient and the bread turned out perfect! Butter was replaced with oil and less of it and the bread was so tender and soft, just how I waned it to be.
Also, I snuck in a little brown flour to add some extra fibre and nutrition.
As well as being so delicious, these rolls are even a little bit better for you than the original versions!
Sorry about the lack of pictures in this post, I uploaded the pictures onto my computer and then it crashed and all of the rolls were eaten so I couldn't get any more pictures.
Anyway, these are so tasty and easy to make with the lovely autumnal flavours, perfect for this time of year, enjoy!
Vegan Apple Pie Rolls
Posted by Eve
- 200g strong white flout
- 100g strong brown flour
- 2 1/2 tsp. yeast
- 1 tsp. salt
- 40g light brown sugar
- 40ml oil, I used rapeseed
- 140ml milk, I used soy milk
For the filling
- 2 eating apples, peeled and diced
- 1/2 tbsp. mixed spice
- 1 tbsp. golden syrup
- 5 dried stoned dates, chopped.
- 1 tbsp. oil
- First, make the dough. Put the white and brown flour into a bowl and add the yeast and mix in. Now add the salt and mix in.
- Whisk together the sugar, oil and milk in a bowl and add it to the flours and mix well.
- Turn the mixture onto a floured surface and knead for 10 minutes until smooth in texture and elastic.
- Put the dough into a clean bowl and cover with clingfilm. Leave to prove for 1-2 hours.
- Now, make the filling. Put all of the ingredients into a bowl and mix well. Set aside until needed.
- Once the dough has proven, tip it onto a floured surface and roll it out until it is a centimetre thick. Put the filling all over the dough and press it into the dough. Roll up the dough, encasing the apples, like a Swiss roll.
- Slice the roll into 8 equal sized rounds and place into a non-stick 22cm cake tin. Cover the rolls with clingfilm and leave to prove for 45minutes to an hour.
- Preheat the oven to 180ºc/ 170ºc fan/ gas mark 5.
- Cover the rolls with some tin foil and bake for 10 minutes. Remove the foil and bake for another 15-20 minutes until risen and golden brown.
- Leave to cool in the tin for 10 minutes before turning out and serving.