Vegan Turmeric Dinner Rolls

by

Tenina Holder

Posted July 9, 2019 (Last updated January 12, 2022)

Serves

16

Total Time

3hrs 15mins

Calories

157

These vegan buns/rolls are so soft and amazing and stay fresh for easily a week. They are a little bit sweet so work very well as dinner rolls.

Serve as a slider bun, with cream cheese, sliced avocado, tomato,...

recipe-image
    Ingredients

  • Bread flour icon
    Bread flour360 g
  • Raw cane sugar icon
    Raw cane sugar30 g
  • Coconut milk icon
    Coconut milk335 g
  • Ground turmeric icon
    Ground turmeric12 teaspoons
  • Ground ginger icon
    Ground ginger½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon½ teaspoon
  • Ground cardamom icon
    Ground cardamom½ teaspoon
  • Black pepper icon
    Black pepper½ teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil25 g
  • Dried yeast icon
    Dried yeast2 teaspoons
  • Sesame seeds icon
    Sesame seedsas needed
    Method

  • 1. Add bread flour, raw cane sugar and coconut milk to the TM5 bowl
  • 2. Cook - 3 min, 80°C, speed 3
  • 3. Cool slightly before proceeding.
  • 4. Add dough ingredients except the sesame seeds to the Thermomix bowl
  • 5. Blend with MC on - 10 sec, speed 6
  • 6. Knead - 4 min, dough
  • 7. Scrape out onto well floured silpat mat and wrap, prove until doubled
  • 8. Shape into 50g balls and place on a paper lined tray
  • 9. Brush with water and sprinkle with a few sesame seeds
  • 10. Cover and prove until you are happy with the look of the rise
  • 11. Place into a cold oven set to 180°C and bake for 15 minutes
  • 12. Serve

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