Wednesday, December 5, 2012

Dark and Soft "Chain Restaurant" Dinner Rolls (vegan friendly)

Jill and I decided to make dinner rolls for Thanksgiving dinner. We chose different recipes and the one I picked uses a combination of bread flour and whole wheat flour. For a vegan version, use maple syrup--which I did--instead of honey, and of course vegan margarine instead of butter. I didn't have any caramel coloring so I just left that out. The rolls still came out a lovely brown color. I forgot to add the cornmeal to the top of the rolls but I liked how soft they came out without the crunchy cornmeal. 4 ounces of dough for each roll makes a huge roll--more sandwich size. I made my rolls closer to 3 ounces and they were still quite large.

The rolls were delicious and had a great flavor with the whole wheat flour and maple syrup. You can find the recipe here. Check out Jill's rolls and the recipe she used.


  1. These look great! I was wondering about the caramel color, so I'm glad to see that they're brown without adding it. Good tip about the size - 2 oz would probably be good for a dinner roll.

    Thanks for baking with me!

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