Category Archives: Breads and Muffins

Pull-Apart Wheat Dinner Rolls

I’ve been searching and experimenting for a long long time to get the perfect dinner roll recipe. This is it! It is a home on the table on a special occasion and it is also great with a warm mug of soup or stew. These rolls are super soft and they taste fantastic. The recipe makes a lot, so you can pull them apart, cool, and then freeze remaining rolls for another night (if there are any left over).

Pull-Apart Wheat Dinner Rolls

This recipe is originally from nstemple on Veg Web. I’ve modified it to make corrections and to give the bread more softness.

Maple Wheat Pull-Apart Rolls

Ingredients:

1 1/2 cups warmed unsweetened soy milk (microwave about 30 seconds)
3 tablespoons maple syrup
1 pkg. instant yeast (quick-rise)**
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 cups unbleached white flour***
1 teaspoon salt
Oil for brushing

Directions:
In a large bowl, combine soy milk and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour (until the dough you’ve incorporated enough that the dough doesn’t stick to your hands). The kneading will take 10 to 12 minutes. By the end of this time the dough should be slightly sticky but it should not stick to your hands (add a little more flour if it does). Place dough in a large oiled bowl, turn dough in bowl to coat with oil, and cover bowl with plastic wrap. Place in a warm place. Let rise until doubled, 30 to 45 minutes.

Lightly oil an 9″x16″ glass baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover with plastic wrap, place in a warm place, and let rise until until doubled, 30 minutes.

Preheat oven to 400 degrees. Bake rolls until golden brown, 20 minutes.

** High Altitude – use less than a package. I didn’t measure it, I just left about a 1/2 tsp in the package.
*** This will depend on the dryness of your flour. I live in very dry climate, so my flour is very dry. You may need more.

Pull-apart Wheat Dinner Rolls

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Whole Wheat Pumpkin Chocolate Chip Muffins

With a ton of fresh pumpkin in the fridge, a batch of muffins occurred this weekend. Although I have a couple of good pumpkin muffin recipes, I saw this one by Nicole at Another One Bites the Crust and it looked healthier and easier than the other recipes. These muffins are 100% whole wheat! And, they are really good.

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Modifications:
– High Altitude -> 375 F temperature, 1.5 tsp baking powder.
– I topped mine with some cinnamon sugar.

VEGAN CHOCOLATE CHIP PUMPKIN MUFFINS
from Another One Bites The Crust

1 cup whole wheat flour
1/2 cup whole wheat pastry flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp apple pie spice mix (cloves, cinnamon, nutmeg)
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup semi-sweet chocolate chips (make sure the package says vegan)
3/4 cup almond milk
1 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract

Instructions:
I didn’t feel like cleaning up a million bowls, so all I did was throw everything together until it was all combined. Lazy! I used an ice cream scoop to scoop the batter into my large muffin tins. This recipe made 6 large muffins, so probably 12 small muffins.
Oh, and I baked the muffins at 375 for 20 minutes, and then I upped the temperature to 400 for probably 7 minutes until a toothpick stuck in it came out clean.
These are SO GOOD! I’d call these one of the most fabulous fall treats. They’re perfectly moist with a little bit of added crunch with the oats sprinkled on top. Yum!

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Blueberry Muffins!

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I love blueberry muffins. Apparently, my cat Willow does too. I just caught her up on the counter licking these muffins. Sigh. I think she only got one of them.

Willow Black and White

Anyway, it’s been a while since I had a blueberry muffin that tasted like the one I imagine in my head. I think these did it. The recipe is originally a Martha Stewart recipe. I veganized it and changed the flour.

Blueberry Muffins

Ingredients
Makes 1 dozen
3 Tbsp ground flax seed
6 Tbsp water
1/2 cup (1 stick) Earth Balance margarine, room temperature
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder (1 tsp for high altitude)
1/2 teaspoon salt
2 cups fresh blueberries
1 cups sugar
2 teaspoons pure vanilla extract
1/2 cup vanilla soy milk (or regular soy milk, or almond milk)
1/4 cups sugar
1/4 teaspoon nutmeg

Directions

Preheat oven to 375 degrees. Line muffin tin with muffin papers and spray with non-stick spray (or Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside***).

Mix flax seed and water in a bowl and set aside.

Mix 1/4 cup sugar and nutmeg. Set aside.

In a bowl, sprinkle blueberries with flour and toss to lightly coat; set aside.

In a medium bowl, whisk together flours, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat margarine and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Give the flax/water mixture and good stir and add the flax/water mixture, one half at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add soy milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries.

Divide batter evenly among the prepared muffin cups. Sprinkle sugar mixture on top of muffin batter (you won’t use all the sugar).

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. If you greased and floured the tins instead of using muffin papers, turn muffins on their sides in their cups, and let cool. If you used muffin papers, move muffins to a wire rack to cool. Serve warm or at room temperature.

*** Note that I greased and floured the pan and my muffins stuck to the pan. I recommend the muffin papers.

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Vegan Yum Yum’s Brown Sugar Peach Muffins

We’ve been getting peaches from the CSA for weeks now and I wanted to do something different with them than just eat them. My husband Mike volunteered to make muffins this past weekend with the peaches. He used Vegan Yum Yum’s recipe for Brown Sugar Peach muffins. They were very good. They were not overly sweet like many muffins are. He used AP flour in them because we didn’t have anything else on hand (the recipe calls for whole wheat or spelt).

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Rustic Pumpkin Bread

Did you see this post by Vegan Dad? When I saw it, I knew I had to make this recipe for Rustic Pumpkin Bread. I could not find Kamut flour at my grocery so I subsituted Barley flour (after asking Vegan Dad’s opinion). I also reduced the final yeast by 1/2 since I am at high altitude. Here are some pics:

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This bread is great. It is so moist with a dense crunchy crust. If you have the time, you should definitely make this.

 

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Best Cinnamon Rolls Ever!

The origin of this recipe is somewhat of a mystery. I got it on the Vegan Freak forums from “meatless”. She got it from someone name “oneness”, a vegan on the internet. In any case, you must make these this weekend. Make sure you use instant rapid-rise yeast. Leftovers can be kept in the fridge and heated in the microwave for 30 seconds. I added some chopped toasted pecans to the filling.

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Soft gooey cinnamon buns
Rolls:
3/4 C unsweetend soy milk
1/4 C margarine, softened
3 1/4 C all-purpose flour
1 (.25 ounce) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C plus 2 TBS water

Filling:
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C margarine, softened

Glaze:
2 tsp corn syrup
2 tsp maple syrup
2 tsp vanilla extract
2 C icing sugar
4 TBS unsweetened soy milk

Heat the soy milk in a small saucepan until it bubbles, then remove
from heat. Mix in margarine; stir until melted. Let cool until
lukewarm.

In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt;
mix well. Add water and the soy milk/margarine mixture; beat well. Add
the remaining flour, 1/2 cup at a time, stirring well after each
addition. When the dough has just pulled together, turn it out onto a
lightly floured surface and knead until smooth, about 5 minutes

Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, in a small bowl, mix together brown sugar, cinnamon,
softened margarine.

Roll out dough into a 12×9 inch rectangle. Spread dough with
margarine/sugar mixture (if you want you can add in some raisins or
nuts).

Cut into 12 equal size rolls and place cut side up in 2 lightly
greased rounds pans. Cover and let rise until doubled, about 30
minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Combine
all the ingredients for the glaze in a small bowl and mix until
smooth. Let rolls cool a few minutes then drizzle with glaze.

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Peanut Butter Bread

This morning I made Peanut Butter bread (by hand) using Have Cake Will Travel’s recipe. It just came out of the oven. It looks like it came out well. It is still cooling. The smell is killing me. I want to go in the kitchen and cut a big chunk out of it and eat it.

Peanut Butter Bread

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