I recently picked up a lovely new client who is on an “oil-free, plant-based, vegan” diet plan. None of these requirements is terribly daunting to me, especially after five years of cooking for a mainly plant-based/low-oil food delivery company. BUT, I did hit a little snag when I realized I did not have a good recipe on file for both a fat-free AND egg-free dinner roll.
So I took my basic Quick, Easy Peasy dinner roll recipe and subbed apple sauce for oil and use my fav go-to product egg substitute product (see link below) and voila – these buns turned out great! A little denser than the original recipe, but for zero fat I cannot complain! I mean, Thanksgiving is this week, anyplace to cut fat from a recipe is probably not a bad thing…right?! LOL…unless of course you smother it in butter 🙂
Fat-Free/Oil-Free/Egg-Free Dinner Rolls
Makes 9-12 rolls
INGREDIENTS:
1 cup plus 2 Tbs. warm water
1/2 cup unsweetened apple sauce
2 Tbs. active dry yeast
1/4 cup sugar
1 1/2 tsp. salt
Ener-G Egg Replacer (1 1/2 tsp. dry Egg Replacer plus 2 Tbs. water, combined together)*
3 1/2 cup bread flour (bread flour seems to work best for me, all-purpose will work, but if you have bread flour definitely use that!)
Optional:
For Savory Rolls: Garlic and/or onion powder, dried herbs (parsley and oregano work well)
For Sweeter Rolls: A drizzle of honey, 1 1/2 tsp. cinnamon and 1/2 tsp. nutmeg
DIRECTIONS:
- Heat oven to 400 degrees. In a bowl (or stand mixer with the bread dough attachment) combine the water, oil, yeast, and sugar; allow to rest for 15 minutes.
- Using your hands or hook, mix in salt, egg and flour (here is where you would add the optional spices/ honey). Knead all ingredients together for about a minute or so, then cover the bowl with a towel and allow to “rest” for another 10 min.
- Form dough into 9-12 balls (depending on how small/large you want your buns!) and place in a greased 9×13 pan and allow to rest for another 10 min.
- Bake uncovered for about 30 minutes or until golden brown (I have found the rolls become brown on top but not fully cooked through at 30 minute mark, so I typically cover the with tin-foil and allow them to bake for another 10-15 minutes).
* http://www.ener-g.com/gluten-free/egg-substitute.html
Click here to download a printable copy of the Fat-Free Oil-Free Egg-Free-Dinner-Rolls-Recipe
I was looking for a fat-free vegan bread recipe that didn\’t require 1,800 hours of rising and kneading, and this is perfect!!!! These rolls are fluffy on the inside, a little sweet, and very crisp on the outside. I didn\’t have the correct size pan, so I made 9 rolls in an 8×8 silicone cake pan, and they were even better than I\’d hoped. A note: my dough turned out so sticky that I had to coat my hands in flour to get it rolled and placed, but I was worried for nothing. I don\’t know if it\’s supposed to be that sticky, but it turned out just fine (:
Hi Michele- so glad you liked the recipe and that it was a success for you! As long as the rolls turned out fine, I wouldn’t worry about the dough being a little sticky. In my experience, my rolls could tend to be a little on the drier side due to lack of fat/oil to keep the dough moist – glad you did not run into that problem!