From the kitchen
Soy Milk Dinner Rolls
Soft dinner rolls with a gently enriched soy milk dough.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3/4 cup lukewarm plain unsweetened soy milk, plus 1 to 2 tbsp if needed
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 3 1/4 cups all-purpose flour (390 g)
- 1 tsp salt
- 1 large egg
- 4 tbsp softened butter
- 1 tbsp melted butter, for brushing
- 1 tsp neutral oil, for bowl and pan
Method
- Mix yeast and sugar into lukewarm milk, about 100 to 110°F. Stand for 5 to 10 minutes until foamy.
- Combine with flour, salt and egg. Knead for 5 minutes, incorporate softened butter and knead another 8 to 10 minutes until elastic. Add reserved milk only if stiff.
- Cover in an oiled bowl and rise until doubled, about 60 to 90 minutes.
- Divide into twelve, shape smooth balls and place in a greased 9 by 13 inch pan. Cover and proof for 30 to 60 minutes until puffy.
- Bake at 375°F for 18 to 24 minutes until golden and the center roll reaches about 190°F. Brush lightly with melted butter and cool on a rack.
Cook with confidence
Before you start
What to expect
Soft dinner rolls with a gently enriched soy milk dough.
Before you begin
Weigh flour and add the reserved milk only if the dough feels stiff.
The important cue
Proof until puffy rather than baking by the clock alone.
At the table
Brush warm rolls lightly and cool enough to separate cleanly.
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