Vegan Sweet Rolls
Ingredients
- 4 cup warm water (105-115°)
- 2 tbsp active dry yeast
- ⅔ cup honey alternative
- 1 tbsp lemon juice
- ½ cup extra light olive oil or 2 tbsp liquid lecithin
- ½ cup soy flour
- 2 cup unbleached flour
- ¾ cup non-dairy milk powder
- 1 tbsp orange rind
- 1 tbsp salt
- 3½ cup unbleached flour
- 6 cup whole wheat flour
- 1 cup raisins
- 1 tsp. ground coriander
- 1 drizzle honey alternative
- 1/2 cup date sugar
- 1/2 cup chopped nuts (walnuts or pecans are best)
Instructions
- Place the warm water, yeast, honey, lemon juice, oil, soy flour, 2 cups unbleached flour, milk, orange rind and salt in a large mixing bowl (Bosch mixer is ideal). Stir until mixed through.
- Add the 3½ cups unbleached flour and 6 cups whole wheat flour. Add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Add the raisins.
- Knead just until raisins are mixed in. Turn out onto the floured board. Divide dough into 4 equal pieces and roll each section into a rectangle about 20" x 8".
- Lightly sprinkle each rectangle with coriander, date sugar, honey and nuts.
- Form dough into tight lengthwise rolls. Cut into 1" sections using dental floss. Place on greased jelly roll pans (or cookie sheets), with a cut side down. Cover and let rise until double. Bake at 325°F for 25-30 minutes or until rolls begin to brown. Remove from pans and place on wire racks with the top side down. Drizzle with sweet roll topping. (see sweet roll topping recipe)