Saturday 20 August 2022

Vegan Cheese and Poppy Seed Bread Rolls

Happy Saturday!

I recently bought myself a Danish dough whisk after a friend recommended it. It's a tool that is designed to make dough and batter mixing more efficient, and it's easier to clean than a traditional whisk. 

As a way to try out the whisk for the first time, I decided to bake some bread. Good ol' fresh bread that makes your home smell as heavenly as a bakery. The recipe below can be used to make a standard loaf of bread, but let's do something a little more interesting and make some vegan cheese and poppy seed bread rolls. And if that's not your thing, feel free to use any other toppings you wish, such as garlic flakes, sesame seeds, mixed herbs, etc.

These bread rolls are soft, chewy and delicious. As always, let me know if you give this recipe a try by messaging or tagging me on Instagram.

Recommended tools and equipment:

- Danish dough whisk

- Mini square cake pan

- Pastry brush


(Makes 18-20)

- 2 cups plant-based milk, such as soya or oat milk

- 6 tablespoons vegan margarine, melted (plus extra for brushing on the dough)

- 1/3 cup granulated sugar

- 2 tbsp instant yeast 

- 6-7 cups plain flour

- 1 tsp salt

- 3-4 tbsp sunflower oil, for greasing the bowl and pan

- 1-2 tbsp poppy seeds 

- 3/4 cup grated vegan cheese


In a large mixing bowl, combine the plant-based milk, melted vegan margarine, sugar and instant yeast. 

Add the plain flour and salt to the wet ingredients and use a Danish dough whisk (or wooden spoon) to mix until you have a shaggy dough. Start with 6 cups of flour and add extra if your dough is too wet and sticky.

Transfer the dough to a clean and lightly floured surface. Knead the dough for 10 minutes until it is smooth and springy to the touch. Avoid adding too much flour to the dough as you knead. The longer you knead, the less sticky it will become. Trust the process. If you have a stand mixer with a dough hook, you can use that to mix and knead the dough for 5 minutes instead of doing so by hand.

Lightly oil the mixing bowl with some sunflower oil and place the ball of dough inside. Rub some oil over the top of the dough and cover the bowl with cling film. The oil is used to stop the dough from sticking. Leave the dough to rise in a warm part of your kitchen for 45 minutes to 1 hour.

After the dough has risen and doubled in size, punch it several times to deflate the air bubbles. Transfer the dough to a clean surface and knead for 2-3 minutes. 

Divide the dough into 18-20 equal-sized pieces. Take each piece of dough and form it into a thick baton, approximately 9 inches long. Roll the dough to form a secure circle and place in the square pan. If you are not using the square pan, you can use a muffin pan or even place them free-form on a baking tray (just ensure there is a bit of space between each roll). Cover the rolls loosely with cling film and leave them to rise for another 25-30 minutes. 

Meanwhile, pre-heat your oven to 190 degrees Celsius.

Once the rolls have risen, use a pastry brush to dab some melted vegan margarine over the top of each one. This will give the rolls a golden brown colour. Sprinkle some poppy seeds and grated vegan cheese (or any other topping of your choice) on each roll.

Bake in the oven for 30 minutes. Once they have cooled slightly, take the bread rolls out of the pan and leave them to cool completely on a wire rack. 


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