After making some spinach dip, I decided that I needed bread or rolls to serve with it. One of the young people requested rolls that were a little sweeter and lighter than a sourdough loaf. I started with this recipe from Holy Cow Vegan and adjusted from there.
- 1 cup sourdough starter
- 5 cups all purpose flour
- 1/2 cup aquafaba
- 1 1/2
- 3 tsp salt
- 5 tbsp white sugar
- 3/4 cup olive or vegetable oil
- 1 cup non-dairy milk
Combine all ingredients except milk. Mix with dough hook, adding milk *just* until the dough comes together in a soft ball. Do not over knead.
Place dough ball into an oiled bowl to rise. Cover tightly and place somewhere warm for 4 hours. The dough should double.
Turn the light on in your oven. Knead the dough briefly and divide into 16 pieces. Shape each piece into a ball and place in 2, parchment-lined baking pans, keeping the rolls slightly apart from each other and from the sides.
Place in the unheated oven with the light still on for 2.5 hours. At that point, they should have risen somewhat in again and will be touching. If not, allow a little more time.
Remove rolls from oven and preheat to 350*. Bake for approximately 30 minutes until golden on top and about 185* internal temperature.
After the rolls cool for 15 minutes in the pan, remove to a baking rack and continue to cool.