Sunday, October 9, 2011

Today's Dough: Angel Biscuit-Rolls

Getting cozy while rising.
I was immediately intrigued by this recipe since it called for baking soda and yeast - making the end product a hybrid of a biscuit and a yeast roll.  The ingredients come together quickly, there's no kneading and you can have these on the table in just under two hours (1 hour + 20 minutes of rise time, 20 minutes of baking time).  I did my usual tweaking: substituting unsweetened applesauce for the shortening and using whole wheat pastry flour instead of all-purpose flour.  Next time I'll add dried thyme or sage...or maybe orange zest.  These smell somehow very buttery and they have a soft, chewy texture and dense, tender crumb.  Perfect with a cup of soup or a bowl of stew or - split and slathered generously with natural peanut butter and fruit-juice-sweetened jam.

Pass the jam.

Angel Biscuit-Rolls
Makes 18

1 cup soy milk + 1 tsp. lemon juice (let sit for about 15 minutes)
1/8 tsp. baking soda
1 tbsp. active dry yeast
1 tsp. agave nectar
1/4 tsp. salt
1/2 cup warm water
3 to 3 1/2 cups whole wheat pastry flour
1/2 cup unsweetened applesauce (or vegetable shortening)

Mix soy milk/lemon mixture with baking soda.

In a large bowl, mix yeast, warm water, agave nectar and salt.  Let stand until foamy.  In a medium bowl, combine the flour and the applesauce (or shortening) until combined.  There will be some lumps.  Add the flour mixture and the soy milk/lemon mixture to the yeast.  Stir to combine completely.  Dough will be quite wet.  Cover loosely with plastic wrap and let rise in a warm place until doubled in size.

Preheat oven to 400F.  Heavily flour the counter or a board and pat out dough to 1/2" thickness.  Using a pastry cutter or large knife, divide into 18 pieces.  Place pieces in 9"x13" pan that has been LIGHTLY coated with cooking spray or use a piece of parchment paper on the bottom.  Let rise for 20 minutes.

Bake biscuits for 12-20 minutes, until golden brown.  Let cool slightly before removing from pan.  Eat while warm!

This recipe came from one of those Parade Magazine-like inserts from the Dodge City, KS Sunday newspaper, picked up on our recent road trip - and is courtesy of the unfortunately-named (especially for our beautiful swine friends), The Hamery.  You never know where you're going to find a good, vegan-tweakable recipe, right?  You can find lots of other delicious and (mostly) simple recipes on my Vegan Recipes page.

1 comment:

  1. Being pregnant my need for carbs is great. I can't imagine when enough bread would be enough right now. My mouth is watering from this post and I have a bread roll in hand! Smeared with lovely butter. mmMMMmmmmm!! Helen at Olganna Bags


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