From the kitchen
Almond Milk Dinner Rolls
Soft, light rolls brushed with olive oil before baking, staying tender despite almond milk's low fat content.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 3/4 cup Warm Unsweetened Almond Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Sugar
- 3 1/4 cups All-Purpose Flour
- 1 tsp Salt
- 1/4 cup Olive Oil, plus more for brushing
Method
- Combine the warm almond milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, and olive oil. Knead until smooth and elastic, about 8 minutes.
- Cover and let rise until doubled, about 1 hour.
- Divide into 12 pieces, shape into rolls, and place in a greased baking dish. Cover and proof 30 to 40 minutes more.
- Bake at 375°F (190°C) for 18 to 20 minutes until golden, and brush with olive oil while warm.
Kitchen note
Almond milk's lower fat means this dough can dry out slightly faster while proofing — keep the covering snug and consider a touch more oil in the dough if your kitchen runs dry or warm.
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