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Name: Dinner Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: • 2 1/4 cups all-purpose flour; • 2 tbsp sugar; • 1 tsp sea salt (or regular); • 2 1/4 tsp Active Dry Yeast; • 1 cup very warm water; • 2 tbsp Earth Balance Buttery Stick; • 1 egg replacecer

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INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp sea salt (or regular)
• 2 1/4 tsp Active Dry Yeast
• 1 cup very warm water
• 2 tbsp Earth Balance Buttery Stick
• 1 egg replacecer

INSTRUCTIONS

Directions:

1) Proof your yeast! In a small bowl mix 2 1/4 tsp of Active Dry Yeast with 1/4 cup of very warm water (between 110 and 115 degrees F). Stir and let dissolve. Now add 1 tsp of sugar and stir. Let it sit for a good 5-10 minutes. You will know the yeast is active when it is slightly foamy and smells like bread.

2. In a stand mixer or by hand, add 1 and 1/4 cup of flour, remaining sugar (1 tbsp + 2 tsp), salt, and yeast mixture. Mix briefly for 10 seconds or so. Now, add the remaining very warm water (3/4 cup), slightly melted Earth balance, and egg replacer and mix until smooth. Slowly add in the rest of the flour (1 cup) and mix until smooth.

3. Cover and let rise in a warm place for 30 minutes. I put my bowl of dough in the oven with the light turned on (but not the oven itself!)

4. Grease a pie pan and set aside. After 30 minutes, remove the dough from the oven and knead with hands for a few seconds. Divide the dough into 12 balls with hands and place the balls into the pie pan (see image below).

5. Cover pie pan with towel and place back into the oven with light on for another 30 minutes. The rolls will expand and fill the pie pan during this time.

6. After 25 minutes, remove from oven and preheat the oven to 400F. After 5 more minutes, it is time to bake the rolls for 15-18 minutes until golden and fluffy. Makes 12 pull apart rolls.

7. Serve with Earth Balance and enjoy!

NOTES

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Dinner Rolls

• 2 1/4 cups all-purpose flour
 • 2 tbsp sugar
 • 1 tsp sea salt (or regular)
 • 2 1/4 tsp Active Dry Yeast
 • 1 cup very warm water
 • 2 tbsp Earth Balance Buttery Stick
 • 1 egg replacecer

Directions:
1) Proof your yeast! In a small bowl mix 2 1/4 tsp of Active Dry Yeast with 1/4 cup of very warm water (between 110 and 115 degrees F). Stir and let dissolve. Now add 1 tsp of sugar and stir. Let it sit for a good 5-10 minutes. You will know the yeast is active when it is slightly foamy and smells like bread.
2. In a stand mixer or by hand, add 1 and 1/4 cup of flour, remaining sugar (1 tbsp + 2 tsp), salt, and yeast mixture. Mix briefly for 10 seconds or so. Now, add the remaining very warm water (3/4 cup), slightly melted Earth balance, and egg replacer and mix until smooth. Slowly add in the rest of the flour (1 cup) and mix until smooth.
3. Cover and let rise in a warm place for 30 minutes. I put my bowl of dough in the oven with the light turned on (but not the oven itself!)
4. Grease a pie pan and set aside. After 30 minutes, remove the dough from the oven and knead with hands for a few seconds. Divide the dough into 12 balls with hands and place the balls into the pie pan (see image below).
5. Cover pie pan with towel and place back into the oven with light on for another 30 minutes. The rolls will expand and fill the pie pan during this time.
6. After 25 minutes, remove from oven and preheat the oven to 400F. After 5 more minutes, it is time to bake the rolls for 15-18 minutes until golden and fluffy. Makes 12 pull apart rolls.
 7. Serve with Earth Balance and enjoy!

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.