Friday, March 13, 2015

Vegan Cranberry & Raisins Dinner Rolls

Made this batch for my vegan brother and sisters in KL. Gotta freeze it and bring over next weekend. 

Recipe adapted from a book 周老師的美食教室-天然手作面包 listed under 'Food Literature' Album.

This book specialize in recipes on taiwanese soft or sweet bread. And it also comes with a tutorial DVD. I have modified the ingredients to vegan ones and still produce a relatively soft fluffy bread.


~ 200g Non dairy soy milk
~ 1 Tbsp Apple Cider Vinegar
~ 5g Instant dry yeast
~ 330g High Protein Flour
~ 70g Low Protein Flour
~ 40g Soft Brown Sugar
~ 40g Castor Sugar
~ 4g Salt
~ 10g Organic Flaxseeds
~ 15g of dried cranberries
~ 15g of golden raisins
~ 20g of corn oil

~ 20g of non dairy margarine / butter

  • In a mixer fitted with a dough hook, combine flour, instant yeast, sugar and corn oil into a mixing bowl.
  • Gradually add in lukewarm soy milk to form into a slightly sticky soft dough. Add in apple cider vinegar, salt and continue to knead until smooth and elastic (about 10 minutes). I prefer to use vinegar and reduce usage of yeast as I don't really fancy the yeasty smell or after taste of the bread.
  • Add in non dairy margarine / butter and continue to knead until fully incorporated.  Lastly, add in organic seeds, cranberries and raisins and continue kneading until the dough is smooth and shiny. It should be able to stretched to form a thin membrane before it breaks.
  • Remove dough from the mixer and place it in a greased stainless steel bowl. Cover with a cling film and leave in a warm place until the dough doubled in size. [To test if the dough has risen properly, dip a finger into bread flour and poke into the centre of the dough. When you pull your finger out, the hole should remain. If the dough springs back, then it should be proved further.]
  • Punch down the dough to knock the air out. Rest for 10 min
  • Divide and cut the dough into 8 portions and roll into smaller balls. 
  • Place the buns onto a greased baking tray. Sprinkle a thin layer of water over the buns and leave them to proof (i kept mine in the oven)  until the buns nearly doubled in sizes.
  • Preheat oven to 170C degrees for 10 mins.
  • Lightly brush the top of the buns with non dairy soya milk.
  • Bake the buns at 170C degrees (lower / 2nd lowest rack) or 160C degrees (middle rack) of the oven for 12 mins. Reduce the heat by another 10C degrees and continue baking for another 5-8 mins until golden brown. 
  • Remove from oven and immediately brush a thin layer of olive oil over the top of the buns. This process helps to retain the moisture of the bread and keeping it soft.
  • You may store the unfinished buns in the freezer for later consumption.

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