Soft Pull-Apart Dinner Rolls Recipe
With Thanksgiving nearing, we wanted to help you out with the fixings. For our food allergic and celiac friends, holidays can be difficult when it comes to food and eating at someone else’s house. We have found that Thanksgiving food can be the most troublesome because it seems most of it contains gluten. We hope to make your celebrations a little bit easier and make you extra thankful this Thanksgiving.
I’m not sure why it took us so long to make these rolls! We have been making this bread recipe mix 1-4 times a week for eleven years. I guess there is a time for everything and this seems to be the right time for these pull-apart rolls. They are easy to make and, of course, delicious. We have given you below a make-ahead version to help your Thanksgiving meal be even easier. You can serve these knowing they will be loved (and safe). As always, if you have any questions, please let us know. Head on over to pick up our Rustic Scoop™ Sandwich Bread Mix so you can enjoy these.
Pull Apart Rolls
1 Rustic Scoop™ Sandwich Bread mix
1 Tablespoon Active Dry Yeast
2 1/2-2/3 Cups Warm water
*3/4 Cup Egg whites, 9 Tablespoons Aquafaba (garbanzo bean water), or powdered egg replacer for 3 eggs
1/4 Cup Olive oil
2 teaspoons White vinegar (apple cider vinegar works too)
1 Tablespoon honey (or other sweetener of your choice)
Melted Vegan butter (or regular if you can)
Preheat your oven to 375° F. When you are ready to bake your rolls, spray a 9x13” dish with non-stick baking spray (not avocado oil) or use parchment paper.
Prepare your bread dough by pouring the Rustic Scoop™ Sandwich Bread Mix into your stand mixer, add the active dry yeast to the mix and blend until well combined. Next, add the wet ingredients, mixing on medium speed until well combined. Let your dough rise for one hour in the bowl covered. Lastly, using a large cookie scoop (approximately 1/3 Cup), drop 15 balls of dough next to each other almost touching, but not quite.
* If you cannot use eggs or aquafaba, you can use a powdered egg replacer for 3 eggs. The rolls will be denser and a bit drier, but it will still work. Be sure the liquid volume you use equals 3/4 Cup, add extra water if your egg replacer doesn't call for that much water.
For make-ahead rolls with a cold rise: using a large cookie scoop (approximately 1/3 Cup), drop 15 balls of dough next to each other in your 9x13 dish almost touching, but not quite. Place the 9x13” dish with your 15 dough rolls covered with plastic wrap in your refrigerator for 4 to 24-hours. When ready to bake, take the dish out of the refrigerator, place it in a warm draft free place for 30-40 minutes to rise. After the dough has risen, brush with melted butter, then bake at 375° F for approximately 25-30 minutes or until the tops are golden brown and the center is fully cooked. Brush the tops with melted vegan or regular butter. These rolls will be fluffier and have a richer flavor due to the long cold rise time.
For rolls that you want to make right away: using a large cookie scoop (approximately 1/3 Cup), drop 15 balls of dough next to each other in your 9x13" dish almost touching, but not quite. Brush the tops with melted butter, then bake on 375° F for 25-30 minutes minutes or until the tops are golden brown.
Eat rolls while warm or heat up gently the next day. They will keep well on your counter in a container without the lid sealed (they need to breathe or they will get damp) for up to three days. These also freeze well in an airtight container. When you want to eat, just microwave until warm all the way through. Enjoy!!
Liz, yes, you can also use any powdered egg replacer of your choice. Use enough for two (2) eggs. You’ll want to use 1-3/4 Cups water as the powdered egg replacers make bread more dense.
Hi! I have your mixes and am excited to try them! Is there another egg substitute other than Aquafaba I can try?
Thank you for sharing your hard work!