1 1/4 c Non-dairy milk;
- preferably soy milk
2 ts Active dry yeast
1/3 c Organic cane sugar (67 g)
3 1/2 c All purpose flour (440 g)
1/2 c Bread flour (68 g)
1/4 ts Ground turmeric
1/4 c Silken tofu
1/2 c High protein non-dairy
- yogurt (120 g)
1 pn Sea salt
1/3 c Non-dairy butter (76 g);
- cubed 1/2"
1 1/2 c Cherry pie filling
2 tb Maple syrup
Bring 1 cup of non-dairy milk to roughly 110°F. I used a
microwave--hot, but not so hot you can't stick your finger in it.
Proof the yeast by adding it, together with sugar, to the plant
milk. Set aside for about 10 minutes until the milk starts to
bubble or foam if it doesn't do anything, the yeast is dead and
you'll need to start over.
Add the flours, ground turmeric, silken tofu, yogurt, and a pinch
of sea salt, together with the yeast mixture to the bowl of a stand
mixer. Mix on medium until you form a scraggly dough. You can also
knead by hand--it'll just take a lot longer. Then, increase the
speed to high and add butter one-by-one, until fully incorporated.
After the butter has been fully incorporated, continue kneading on
high for about 24 minutes. Your dough should be very elastic and
largely dimple-free. Shape the dough into a ball and place in a
large covered bowl coated with oil or butter for about 1 hour,
until the dough has doubled in size. If you live in cooler
temperatures, it might take longer. I like to stick my dough in the
oven with the oven light on (not the oven on!) to ensure
predictability.
Once the dough has doubled in size, punch the gas out of it and
shape it into a ball again. Then, divide the dough into 15 equal
pieces. I used a scale and each of them weighed around 70 g. Shape
each piece into a round ball and then place them on two baking
sheets lined with parchment paper, ensuring enough space around
each. They will grow. Cover them with a kitchen towel and let them
sit for another 10 minutes, until they're slightly larger.
Dust the bottom of a small cup (around 2-1/2 to 3" in diameter)
with some flour. Then, press the cup down (flour side down) into
each ball so that it flattens, a bit, and also creates a shallow
well. You will need to press it down pretty firmly, more than you
would think. Next, spoon a heaping spoonful of cherry pie filling
into the wells. Then, cover the rolls with plastic wrap (otherwise,
the dough will form a skin) and proof for an additional 30 minutes.
In the meantime, preheat your oven to 350°F.
Whisk together 1/4 cup non-dairy milk and maple syrup. Then, apply
the mixture generously to the tops of your rolls I used a pastry
brush, but you can just use the back of a spoon. Bake the rolls for
approximately 25 minutes, until the tops of your rolls start to
turn golden brown. Cool for approximately 5 minutes before
enjoying!
