Best Ever Vegan Milk Rolls

I am a huge fan of sourdough bread and rolls but sometimes you just want a super soft and pillowy bun and I have to admit, these vegan buns are absolutely delicious, soft and buttery with a lovely glazed top.
I made these yesterday, after seeing them on the rather awesome @chez.jorge on Instagram.

They didn't disappoint!!

I will be adding this recipe to my family favourites and making these to accompany our summer barbeques!

They were so delicious we ate them all with butter/vegan butter but they will be perfect with any veggie burger or filled with salad / avocado/ houmous/ sprouted seeds for a lovely lunch.

They are almost like a brioche but not so sweet,  and I imagine they would be great with jam and some whipped cream and a dusting of icing sugar! Although I guess I would make them smaller for a sweet version.

This recipe makes 6 decent sized rolls, so without further rambling here is the brilliant recipe from George Lee, a 19 year old Taiwanese vegan chef @chez.jorge . He has 634K followers on Instagram, and his recipes are fantastic. He shares lots of wee videos too which are most entertaining, so he is well worth a follow!

He is also on Facebook https://www.facebook.com/chezjorge/

Vegan Milk Rolls

Ingredients

• 380g strong bread flour
• 1/2 tsp fine salt
• 2 tablespoons sugar (30g)
• 1/3 cup boiling water (80g)
• 200g warm organic soya milk
• 7g sachet instant yeast
• 60g vegan butter, at room temp

Glaze

• 1 tablespoon maple syrup
• 2 tablespoons organic soya milk

Method 

1. Heat the soya milk in the microwave for 20 to 30 s, until warm, around 40C. Add the dried yeast to the warm soya milk and allow to activate for 5 mins.
2. In a large bowl mix the flour, sugar and salt.
3. Slowly add the boiling water while stirring continuously.
4. Add the yeast/soya milk and start mixing by hand. The dough will feel relatively sticky but mix until it just comes together. You may need to add a touch more soya milk.
5. Add the vegan butter in small spoonfuls and start kneading until all the vegan spread is incorporated and you have a smooth ball of dough.
6. This will take around 10 minutes, its quite oily and difficult to work with at first but soon becomes easier as the butter is incorporated into the warm dough.
7. Cover the bowl with a tea towel and leave to prove at room temperature until doubled in size. This can take between 1 to 2 hours depending on the temperature.
8. Knock the dough back by punching it down to knock the air out.
9. Divide the dough into 6 equal pieces.
10. To shape each roll, turn the dough over and fold each corner toward the middle to create a ball, then turn the dough over, cup your hand over it and move it in a circular motion to create a tight ball.
11. Place the shaped rolls on a lightly greased and floured baking tray, spacing them out evenly.
12. Cover with a clean tea towel and leave at room temperature for 35 to 45 minutes, until they are 1.5 times the original size.
13. Preheat the oven to 180C /350F 
14. Make the glaze by mixing together the maple syrup and soya milk in a wee dish.
15. Brush each roll with the glaze and bake for around 25 minutes, until nicely browned.
16. Cool for 10 minutes before scoffing!!