Vegan Pretzel Dinner Rolls

Vegan Pretzel Dinner Rolls

This thanksgiving I wanted a homemade yeast roll. And to my -pleasant- surprise I accidentally made pretzel rolls! I assume it's from the egg substitute that I used, but needless to say I was not upset with the outcome!

These came out pretty good, my almost 2 year old wouldn't stop munching these down, and they were demolished before everything else!

I'm still in the debunking stage, as I am going to be making these again with flax eggs (so stay tuned)... But I am pretty sure that this is the reason. Cider Eggs.

Now bare with me here... I just couldn't seem to find any Ener-G egg replacer. I thought of using flax eggs, and I even pondered how it would be with the Follow Your Heart Vegan Egg.

But I freaked out and used a World War 2 era egg replacement. I figured if it was good enough to use back then, then it must be good now!

If I had known that these were going to end up pretzel-y I would have sprinkled some Coarse Kosher Salt on top to drive the pretzelness home. Oh the missed opportunities...

Now please enjoy the terrible quick pic that I snapped in the hustle and bustle of Thanksgiving.

Don't you just love the shine on these?!

Ingredients:

2 cups unsweetened soy milk

1/2 a cup of sugar (I use Zulka Morena Pure Cane Sugar) 

1 tbs sugar (separate from other sugar)

1/3 cup vegan butter (I use Earth Balance)

2 tsp salt

2 packages active dry yeast

2/3 cups warm water

7-8 cups all purpose flour

3 egg replacements

Cider Egg Replacers:

1 Tablespoon Cider Vinegar (I use Bragg's Organic Apple Cider Vinegar)

1 Teaspoon Baking Soda

(Don't make until RIGHT before you are to add in)

Directions:

1. In a medium saucepan, combine soy milk, 1/2 cup sugar, Earth balance vegan butter and salt. Heat until butter is melted and the sugar is dissolved by whisking. Remove from heat and bring to room temperature.

2. About 10 minutes before you are ready to start the dough, combine 1 tablespoon sugar, yeast and warm water in a bowl, give it a quick whisk, and set aside to allow it to activate.

3.In a large bowl combine 3 cups flour and your milk mixture on low speed for 30 seconds (I used my hand mixer)

4. Add yeast mixture and combine on medium speed for 3 minutes.

5. Mix your 3 cider eggs (I did one at a time) and add them to your mixture, mixing for another 30 seconds

6. Start adding your flour 1 cup at a time. If you have a stand mixer, you will be fine, but I had to retire my hand mixer after 2 cups of flour and began hand mixing (Beware, this dough is VERY sticky until there is enough flour)

7. Once the dough forms a ball, you want to lightly knead in bowl.

8. Place your dough in another large clean bowl, cover and set in the warmest area of your home for an hour, or until it doubles in size.

9. After and hour, punch down your dough and turn out onto a floured surface and lightly knead again.

10. Split your dough in half, then continue to split until your desired amount of rolls is reached. I made 24 smaller rolls, but you can have 12 large rolls if you like. 

11. Place your rolls on a sprayed or oiled baking dish.

                You can either:

                Allow to rise for a total 30 minutes 

                or

                Cover with plastic wrap and place in your fridge for baking the next                    day.

12. When you are ready to bake, mix 1/2 cup soy milk to 1/4 cup sugar and brush the tops of your rolls for a nice glossy, semi sweet glaze.

13. Bake for 16-18 minutes in a 375 degree oven.

 I suppose after these are done baking is when you can add your coarse kosher slat for the tops!

I truly hope you enjoy this recipe! I hope all comes out well, and don't be afraid to let me know how well, or terrible, these instructions were written out!