Poppy Seed Dinner Rolls (vegan bread)
Soft and light, with a thin, golden crust and crunchy poppy seeds. These Vienna rolls make a delicious addition to a hot bowl of soup. Recipe from veganrecipebowl.com
Servings: 6 rolls
Calories: 400kcal
Ingredients
Tanzhong (starter):
- 50 g white bread flour
- 250 g soy milk (unsweetened)
- 75 g margarine
Dough:
- 450 g white bread flour
- 50 g soy milk (unsweetened)
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoons white sugar
Glaze:
- 1 teaspoon amaranth flour
- 5 tablespoons water
- pinch salt
- 1 tablespoon poppy seeds
Instructions
- To make the tangzhong: Combine the flour and soy milk in a saucepan, and whisk until no lumps remain. Add the margarine. Place the saucepan over low heat, and cook the mixture while whisking constantly. At first the margarine melts and the mixture will get thinner, but keep going until a thick, smooth paste forms. Promptly remove from the heat and set to one side.
- To make the dough: Sift together the remaining dough ingredients, add the tangzhong, then knead — by hand or mixer — until a smooth, elastic dough forms. Mixers and hand kneading methods vary – but I found 5 minutes on a low setting in my table mixer worked well. By hand, about 10 minutes was good.
- Shaping the rolls: Divide the dough in to six equal pieces, and gently roll out to form tubes roughly 30cm long, Tie each one in a loose knot. Place them - well spaced apart – on a lightly greased baking tray. Cover with plastic wrap.
- Set aside in a warm place to double in size. (~60-90 minutes is likely, but the time will vary). Towards the end of this time, start to preheat the oven (220 °C, Fan 200 °C, 425 °F, Gas 7).
- To make the glaze: Combine the amaranth flour, salt and water in a saucepan, and stir until no lumps remain. Place the saucepan over a low heat and cook the mixture, stirring constantly until a gel forms.
- With a pastry brush, generously brush this gel on the rolls and sprinkle them with poppy seeds.
- Baking: Bake for 25 to 30 minutes until golden brown on top. Remove from the oven and transfer to a cooling rack.
Notes
Can be served hot or cool. Once cooled they can be stored by wrapping in a cloth. Best eaten the same day they’re made. However, the tangzhong method makes much longer lasting bread than any other home baking method I’ve tried, and they have been almost as delicious the next day.