Authors: Julie Hasson
Vegan Diner (13 page)
Lightly brush the tops of the buns with plain soymilk and sprinkle with sesame seeds. Bake the buns for about 15 minutes, or until golden brown. The internal temperature should register 190°F on an instant-read thermometer. Let the buns cool on the baking sheet for 5 minutes, before removing to a rack to cool completely.
When ready to serve, slice the buns in half horizontally and fill with veggie burgers.
Tip:
To make hot dog buns, roll the balls into cylinders, 4
½
inches in length. Flatten the cylinders slightly. For slider buns, simply make 12 buns instead of 6.
These rolls are a tasty way to liven up your sandwiches,
with the zesty bite of garlic and rosemary. The dough can be made the day before and refrigerated after the first rise. One word of caution though: once you start baking your own rolls, you'll never want to go back to the store-bought variety again.
MAKES 4 ROLLS
3 cups unbleached all-purpose flour, plus more as needed
1 tablespoon granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
1 cup warm water
1 tablespoon olive oil, plus more for the bowl and brushing on crusts
2 teaspoons finely chopped fresh rosemary
3 large cloves garlic, pressed or finely minced
1 tablespoon agave nectar
Line a large baking sheet with parchment paper or a silicone mat.
In bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, instant yeast, and salt, mixing well.
Add water, olive oil, rosemary, garlic, and agave to the flour mixture and mix until the dough comes together. Switch to the dough hook and beat the dough for about 5 minutes, or until the dough is smooth and silky, adding more flour, 1 teaspoon at a time, if dough is too sticky.
Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for about 1 hour, or until doubled in size. You can let this dough rise as long as 4 hours.
Preheat the oven to 350°F.
While the oven is preheating, shape the rolls. Divide the dough into 4 pieces. Roll each piece into a log, about 8 inches long. Place the logs on the prepared baking sheet and cover with a towel. Let rise for 20 minutes. Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden and sound hollow when tapped.
Remove the tray from the oven to cool for 10 minutes. Transfer rolls to a cooling rack to cool completely before using.
Tip:
The dough can also be made in a food processor.
This recipe has to be one of the very easiest loaves to make.
When time is of the essence and I want to serve a delicious loaf of bread for dinner, this is the recipe that I reach for. It's also fantastic served warm with dinner, slathered with a little vegan margarine.
MAKES ONE 9-INCH LOAF
3 cups unbleached all-purpose flour, plus more as needed
2 tablespoons baking powder
3 tablespoons granulated sugar
¾
teaspoon fine sea salt
2 teaspoons dried dill or 2 tablespoons fresh dill, chopped
12 ounces beer, at room temperature (
see note
)
2 large cloves of garlic, minced or pressed
Preheat the oven to 350°F. Grease a 9 à 5-inch metal loaf pan with shortening.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and dill. Slowly add the beer, stirring, just until the batter comes together into a sticky mass. Stir in the garlic.
Spread the batter in the prepared baking pan. Bake in the preheated oven for 45 to 50 minutes, or until golden brown and a tester inserted in the center comes out clean.
Remove the loaf from the oven and cool in the pan on a rack for 10 minutes. Remove the bread from the pan and cool for 10 minutes more. Serve the bread warm, with a little softened margarine or a drizzle of good olive oil.
Variation:
For a whole wheat version, substitute 2 cups whole wheat flour and 1 cup unbleached all-purpose flour for the 3 cups flour.
Get creative when
it comes to the beer in this recipe. I've tried it with many different styles of beer, depending on what my husband has in the fridge, and they've all worked. I tend to gravitate towards the microbrews, as they often have interesting and rich flavors. The different beers will contribute different flavors to the bread; try stout, hefeweizen, or even pale ale.
Look for dry instant yeast.
It's a little different than active dry yeast and worth finding in grocery stores, online, or in the big box “club” stores. I've even found it in local stores that sell to the restaurant trade. This is where I often find 1-pound packages for a couple of dollars. Look for the SAF or Fleischmann brands. It's best to store all of your dry yeast in the freezer. If you buy it in bulk, like I do, keep the yeast in an airtight container in the freezer. This will keep your yeast fresher for a longer period of time.
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Smoky Spinach and Tomato Salad
Creamy Horseradish Potato Salad
All-American Beer-Battered Onion Rings
Garlic Roasted Brussels Sprouts
There's nothing like a bowl of creamy tomato soup,
especially alongside a grilled cheese sandwich or burger. The puréed cashews in this recipe lend a silky and creamy texture. This soup is truly comfort food.
MAKES 4 SERVINGS
