From the kitchen
Cashew Milk Dinner Rolls
Soft, rich yeast rolls enriched with cashew milk for an especially tender crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3/4 cup Warm Cashew Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Sugar
- 3 1/4 cups All-Purpose Flour
- 1 tsp Salt
- 1 Egg
- 4 tbsp Butter, softened, plus more melted for brushing
Method
- Combine the warm cashew milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, egg, and softened butter. Knead until smooth and elastic, about 8 minutes.
- Cover and let rise until doubled, about 1 hour.
- Divide into 12 pieces, shape into rolls, place in a greased baking dish, cover, and proof 30 to 40 minutes.
- Bake at 375°F for 18 to 20 minutes until golden, and brush with melted butter while warm.
Kitchen note
Cashew milk's natural fat content gives these a softer, richer crumb than a leaner milk would, closer to an enriched dough made with part dairy cream.
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