Who doesn't love some warm buttery rolls?
My family loves warm buttery bread with dinner. Bread is one of those things that you know will taste good and help fill up those picky eaters at your table. This recipe is a fast and simple recipe. My kids love helping and of course snitching some dough.
Bread has always been something that I love and I know my kiddos do too. When I was in my teenage years I had to go on a gluten free diet due to health issues. I went 8 years without bread. I thought I was going to die, but I quickly learned that I felt much better without it. I got used to it and was pretty sure I would have to live without soft fluffy bread for the rest of my life. When my oldest was only a year I started adding gluten back into my diet. It took a few weeks but I was able to just fine. We think my hormones during pregnancy and nursing must have flipped a bit, making it possible for my body to tolerate gluten. I LOVE BREAD!! So today I want to share one of our favorite bread recipies.
Plant-Based Buttery Bunt Pan Rolls
Ingredients
4 cups Flour ( Sometimes we like to do half weat flour and half white)
1 1/3 cup Almond Milk
4 Tbsp. Smart Balance Butter
1/3 cup Sugar
1 tsp. Salt
1 Tbsp. Flax + 3 Tbsp. Water
4 tsp. Yeast
Directions
I like to use my bread maker, but you can use an electric mixer or your hands.
Bread Maker
In a glass measuring cup add your milk and butter, place in your microwave for 1 min and 40 sec. Add yeast and half of your sugar. Set a side and let it grow.
In a small bowl make your flax egg by adding your flax and water, stir and let sit for 5 min.
Add your remaining dry ingredients
Once your yeast mixture and egg are ready add to mixer
My bread maker had a quick dough (only 45 min) this is what I use most of the time! Close lid and press start.
Electric Mixer or Hand Made
In a glass measuring cup add your milk and butter, place in your microwave for 1 min and 40 sec. Add yeast and half of your sugar. Set a side and let it grow.
In a small bowl make your flax egg by adding your flax and water, stir and let sit for 5 min.
Place your dry Ingredients in to your bowl and mix
Pour in egg and half of your yeast mixture.
Switch to your dough hooks, add remaining yeast mixture and mix well.
Place on floured surface and knead until smooth and elastic.
Place in a large greased bowl and cover with plastic wrap sprayed with cooking oil. Let rise till doubled. Punch down.
Finishing the Dough
Place dough on a floured surface. Roll it out to your desired thickness. It does not need to be crazy thick, but you don't want it too thin either. Cut with a round biscuit cutter or large cup. Melt 4-6 Tbsp. butter. Dip each circle of dough into the melted butter. Lay each circle of dough into your bunt pan, overlaping each circle about halfway on the previouse circle. Do this till your bunt pan is half full (these will grow quite a bit while baking.) Use another bunt pan or bread pan for remaining dough. I like to just rip up my scraps after I have cut all my circles and use this to fill a bread pan with butter scaps. Let rise until doubled. Bake on 375 degrees for 15-18 min. or until the middle dough is not doughy. Check the middle rolls by bouncing a finger on the top, if it stays indented, cook them longer.
After the rolls are baked, place a plate on top of the bunt pan and flip it over all together. Your rolls should drop out easily and your should have some gorgeous golden brown butter bunt pan rolls, ready to be devoured.
I hope your family enjoys these rolls as much as we do. Let me know what you think. Enjoy!
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