I like making homemade rolls – it’s easy, doesn’t take so much time and the result is always better than store-bought rolls.
This is my version to light rolls, which are fluffier than usual and contain less calories than regular ones. It’s airy and absolutely delicious, does not contain any dairy products or eggs, and therefore suitable for vegans.
Homemade Light Rolls
16 small rolls
420 grams (3 cup) all-purpose flour
80 grams (8 tbsp.) cornstarch
15 grams (3 tsp.) active dry yeast
20 grams (2 tbsp.) sugar
60 ml. (1/4 cup) coconut oil
240 ml. (1 cup) water
10 grams fine salt
A little soy milk for brushing
2-3 tbsp. sesame or sunflower seeds
- In a mixer bowl with dough-attachment put flour, cornstarch, yeast, sugar, coconut oil, water, and salt and knead for 10-12 minutes, until the dough is smooth and elastic.
- Cover the bowl, and allow rising in a warm place for 1-2 hours until dough doubles its volume.
- Transfer the risen dough onto a floured work surface. Divide to 16 even pieces, and roll each piece into a ball.
- Place the balls on a baking pan lined with baking paper, cover and allow rising for about 30-35 minutes or until rolls almost double their volume.
- Preheat oven to 170c degrees.
- Gently brush the roll with some soy milk, and sprinkle with seeds.
- Bake for 12-17 minutes, or until set and golden brown.
- Cool completely at room temperature and serve.
- You can freeze the rolls in a sealed bag for up to 2 weeks. Serve warm or at room temperature.
- You can add chopped nuts or seeds to the dough.
- You can use any type of oil you prefer instead of coconut oil.