Nolan’s Vegan Holiday Rolls
Nolan’s Vegan Holiday Rolls are an adaptation of the Soft Gluten Free Dinner Rolls which I have been touting for several years. Nolan is one of my Great Nephews and he, like some of our other family members, has food allergies. A vegan diet is best for him. Anyone with either food or drug allergies or high levels of IgE due to insect reactions knows just how careful one must be not to trigger allergens. So, I am including extra hints for those fortunate not to have allergies and not used to cooking for someone with food allergies.
First of all, make sure all measuring devices as well as mixing bowls, baking pans and cooling racks are thoroughly clean. Cross contamination can be a problem. Next, remember to grease the pans with a vegetable oil, not butter or other dairy product. Finally, have a separate serving container for these rolls.
Changes from the Original Recipe
I first used the Nolan’s Vegan Holiday Rolls recipe at Thanksgiving. This recipe has been tweaked in multiple ways from the original recipe of Soft Gluten Free Dinner Rolls which you can find by clicking here. For starters, the honey has been omitted. I did this because a child not quite one would be sharing in the meal. The rising times are also a bit different as are the baking times. But the process is much the same.
Kitchen Equipment Needed
Stand Mixer with Paddle (Can be mixed by hand as well.)
A Dozen Muffin Pan (Regular Size)
Small Loaf Pan 3 x 5 ½ inches
Nolan’s Vegan Holiday Rolls Recipe
2 TBS. dry active yeast
1 TBS. sugar
2 cups almond milk divided with each part warmed to 100-105 degrees
1 ½ cups white rice flour
1 cup almond flour
¾ cup corn starch
1TBS. xanthan gum
1 tsp. salt
1 TBS. baking powder
¼ cup chia seeds
¼ tsp. ground thyme
½ tsp. dried basil
½ cup apple sauce
¼ cup vegetable oil (Both Olive Oil and Sunflower Oil work well.)
1 tsp. apple cider vinegar
Steps for Making Nolan’s Vegan Holiday Rolls
A poolish is made with the yeast, sugar, one cup of the almond milk, and rice flour. However, the yeast bubbles through quite quickly. Only 20 to 30 minutes will be needed for this step.
Next, add almond flour and remaining dry ingredients. Then add the second cup of almond milk, apple cider vinegar, the applesauce and the vegetable oil. Mix at low speed for about 30 seconds. Scrape down the bowl and let rest ten minutes.
Mix at medium high speed for three minutes. The mixture should be slightly thicker than a quick bread but not quite as thick as chocolate chip cookie dough.
Using a small scoop, place three scoops into each of the muffin tins. Scrape the remaining batter into the loaf pan.
Let rise for 15 to 30 minutes. Then cook at 375° F in well- greased pans. The muffins will take 20 to 22 minutes and the loaf will need an additional five minutes.