Impress the best with easy homemade bread

I had great plans for today’s post! Why? What’s special about today? Today is a day of remembrance. It was this day last year when I received a phone call that changed my life forever. It was on a Friday evening exactly one year ago, that my estranged sister (the eldest one), phoned and literally stated “Dad died”.

My Dad was everything to me. ✨We had spent so much time together over the years. ✨I had worked with him, kept secrets for him, sorted his paperwork for him and frequently did gift and card shopping for him.✨ I learnt so many many things about DIY and building that if my chronic illnesses allowed, I would set up my own home-decorating and repairs company!

My plan today was to make a healthier version of a Wellington. ‘Beef wellington’ was something I remember Dad eating and really enjoying and I thought that would be perfect for today (a veganised version of course)! My recipe needs some work though! I am attempting to make a vegan beef substitute, surrounded by a lovely mushroom and chestnut stuffing, then wrapped in homemade puff pastry. I need to work on that beef!

So, unfortunately today, there is no wellington – but I will share the recipe as soon as it is perfected! What to post then!? I still wanted something in memory of Dad, something which he would have liked, then I thought… bread! Dad loved bread! Fresh crusty french stick, a hunk off a granary loaf, a white slice to soak up his tomatoes, a white crust folded around a ryvita, so many memories of Dad munching on bread!

We make all of our own bread now – loaves, rolls, wraps, pizza bases, baguettes and croissants. ? ? ?For the loaves, we usually make sourdough, inspired by Elaine and Sophie. We have a rye starter, and an oat starter which we use every week, but if we need a bread quickly such as rolls for dinner, then we quickly whip up a recipe using instant dried yeast. Dad had these rolls many a time, as they are something which I have always made, so this recipe is perfect for today! 🙂

If you’ve never made bread, it can seem a bit intimidating and time consuming at first, but there’s really not too much involvement once you’ve made the dough – it’s just a waiting game for it to prove! Oh and the gorgeous aroma that will fill your kitchen as your bread bakes, and the soft fluffy texture as you tear into it are sure to convert you to homemade bread! Double bonus… no more un-recyclable plastic bread bags! 😀

Print

Bread Rolls

Soft, fluffy bread rolls made with plant based milk and butter.

Created by:: Laurena @LifeDietHealth

Gather

• 2 teaspoons dried yeast (approximately 7- 8g)
• 2 teaspoons sugar
• 200 ml milk (we used unsweetened carton coconut)
• 100 ml boiling water
• 2 tablespoons butter melted (we used vitalite)
• 500 g plain flour (bread / extra strong or GF if required)
• 10 g salt
• *optional seeds for topping (sesame, nigella, poppy)

Prepare

1. Put the yeast in a large bowl with the sugar, add the milk, then the water (always add the hot after so as not to kill the yeast). Stir and leave for a few minutes to start activation. It should start to froth (depending on if you have dried active yeast or instant yeast). 

2. Add the butter, then the flour and salt. Mix together with a wooden spoon until it starts to come together as a dough.

3. Take the dough out and put onto the worktop, you shouldn’t need any extra flour. Now knead the dough – pulling, stretching, folding and turning. The longer you can manage to do this (up to ten minutes), the softer and fluffier your rolls will be. Once you are happy with the dough being smooth and elastic, place it back into your bowl and cover with a tea-towel.

4. Leave the dough in a warm place for at least an hour. The warmer the room, the quicker your dough will rise. It should have grown to double its original size. 

5. Take the dough out of the bowl and gently press all of the air out of it by knocking it back a few times! Cut the dough into pieces – this should make about 16 medium sized rolls. Shape the rolls and ensure the tops are smooth – tuck the edges underneath. If you are adding toppings, press the top of the roll into a bowl of seeds so they indent slightly and stick. Place 2-3cm apart on a prepared tray. If you want the rolls to join together, leave less space – if you want individual rolls, leave enough space for them to grow! Dust the tops lightly with flour then cover with a tea-towel and leave for a further hour in a warm place.

6. Bake in a preheated oven at Gas Mark 6 (400f / 200c) for 12-15 minutes (depending on the size of the rolls). They should be golden in colour and the bottoms should sound hollow when tapped. Remove to a cooling rack.

7. Enjoy!

Tips & Storage

• You can use this recipe to make rolls, or a loaf (bake a loaf for 20-40 minutes depending on size).
• Rolls can be frozen once cooled.
• Best eaten fresh, but will store for 2-3 days.
• You can add any type of seeds as a topping, or add into the dough just before its first proving. 
• You can dust the tops with flour, add seeds, or brush with a milk or butter glaze.
• Swap 200g of the flour for a granary or wholemeal flour. 

 

I’m sharing this recipe over at Fiesta Friday this week! If you haven’t yet made it over there, what are you waiting for! Every Friday and all weekend through to Tuesday this is the place to be! 😀 Come over and have a look, find new recipes, get some great tips, make new friends and join the wonderful Fiesta Friday community! There’s no co-host this week, instead it’s an open vote for features (voting starts Tuesday)! 😀 

If you’re new to cooking, or plant based cooking and need some kitchen inspiration or you’re after some ingredients, have a look here!

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Oh, and of course, if you make these rolls (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations or tag us in your pictures! ? We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing! ? You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou! ?

Right, back to munching! Did you try these wonderful shortbread cookies? We made another batch with blackcurrant jam and used Judi’s idea of sandwiching a small heart on top of a larger heart with jam in-between! Yummy! 

Leave a comment below… I love to hear from you and I always reply personally! 😀 

Speak soon, Have a great weekend! ?

Laurena x