Happy Virtual Vegan Potluck! I’m so happy that it’s back. Please make sure to browse through the blogs that are participating. All the recipes are vegan and linked (from appetizers to desserts). My contribution is an easy Vegan Orange Marmalade Roll recipe.
I always think I don’t have enough time or energy to make breakfast rolls like this, but honestly they don’t take that much time. You do need some bread dough that has risen once in order to start.
When I was in grad school I actually made cinnamon rolls every Saturday morning and sold them through a local natural foods store. Back then I used a variation of a bread recipe from Molly Katzen’s The Enchanted Broccoli Forest. It’s not a vegan cookbook, but I just veganized some of the recipes. It was the second cookbook I ever owned and is really special to me.
You can use your favorite bread recipe, but I’ve included one that I’ve adapted from TheKitchn.com’s basic bread recipe. I’ve veganized it and cut it in half. I use a mixer to knead my bread because my wrists can’t hack it anymore – too much cooking and computing.
Knead by hand if you can, it’s very meditative and I miss it. I used to walk around the house kneading and I would always be in a better mood afterwards.
Serves: 1 loaf
- ½ cup warm water
- 2 tablespoons agave nectar
- 1 teaspoon yeast
- ½ cup vanilla or plain nondairy milk
- 1½ cups unbleached all purpose flour
- 1 teaspoon salt
- 1 cup whole wheat flour (plus ¼ cup more, if needed)
- Tip: In the winter I like to microwave the water in a glass measuring cup for about 20 to 25 seconds to warm it up a little extra. Plus I'm using a stainless steel mixing bowl that will cool it off a bit once it's poured in.
- Mix the water and agave nectar in your mixer's bowl, then sprinkle the yeast on top. Let sit for about 10 minutes. The yeast should bloom and look slightly foamy.
- Mix in the milk, all purpose flour and salt until well combined. I start with the kneading attachment, so both don't get dirty. If you do this you will need to scrape the bowl with a spatula a few times as well.
- Add in 1 cup whole wheat flour and knead for about 8 minutes in your mixer or until the dough feel like your ear lobe if you're doing it by hand. If the dough is still sticky go ahead and add an extra ¼ cup flour (your choice).
- Take the kneaded dough out of the mixer bowl, spray bowl with a little oil, then put back the dough and cover. Place in a warm place that's not drafty. Let the dough rise 1 to 2 hours, or until it rises a little less than double.
Once you have your risen dough, sprinkle some flour on your largest cutting board or on a clean, sterilized counter and preheat the oven to 350 degrees. (I have cats that sneak up there, so I use a cutting board.) You want to make a rectangle of dough about 1/4 inch thick.
Now you get to add the marmalade. I used a local brand that has rye whiskey and anise so these were extra special. Plain old marmalade would work great too, but this Scotch Whiskey marmalade is pretty close and you can order it online.
Spread about 1/2 cup of the marmalade in a thin layer leaving about 1/2 inch on one side of the dough plain.
I have been wishing for an dusting wand ever since I saw one earlier this year. It makes me think of a fairy wand that sprinkles sweetness and cinnamon to make all your desserts and breakfasts sparkle. (Yes, I was at Harry Potter world recently – why do you ask?)
Look how nice it made the cinnamon layer below. Don’t you need your own OXO baker’s dusting wand? I used about 1 1/2 tablespoon cinnamon to cover the dough. If you are using a sweeter fruit try using cardamom or allspice.
Start rolling on the end that has marmalade and cinnamon spread right to the edge and work your way to the 1/2 inch that doesn’t have any. Seal by pinching the dough together.
If your marmalade is coming out the plain end – after rolling – you can just turn the roll so it’s on the bottom.
Score the log to make 12 – 1 1/2 inch rolls, though you can make them thinner or thicker, just adjust your cooking time accordingly. Use a sharp knife or unflavored dental floss to cut through the dough.
The dental floss doesn’t smush them at all, but if you use a knife you may need to reshape slightly.
I am enamored with this cake pan that has a removable bottom. I’ve been using it for everything – especially things I shouldn’t. I would warn you to stay away from that type of pan because the marmalade will get hot and leak out. Luckily, I put it on a sheet pan so the oven wasn’t messed up this time.
You can use a cake pan, cast iron skillet or put them individually on a sheet-pan. Crowded in a pan they take about 25 minutes, but they will take a little less time on a sheet-pan since they will be spread out.
I like mine as is, but you could top with extra marmalade or mix a quick glaze with powdered sugar and a little non-dairy milk. These are your rolls and you can have them anyway you want them!