Vegan Everything Bagel Pinwheel Rolls
These everything bagel pinwheel rolls are fluffy, buttery, and bursting with flavor. If you love everything bagels, you're going to love these rolls. The vegan yeast roll dough is baked perfectly golden on the outside and is light as air on the inside. Serve these rolls alone or with a side of vegan butter for a ridiculously delicious breakfast or side!
Ingredients
Vegan Yeast Roll Dough
- 1 cup warmed almond milk
- ⅓ cup softened vegan butter
- 3 teaspoon active dry yeast
- 2 ½ cups of regular all purpose flour or 2 cups of gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon non dairy yogurt
Quick No-Yeast Dough - 30 Minute Version
- ¾ cup almond milk
- ½ cup melted vegan butter
- 1 ½ teaspoon baking powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon non dairy yogurt
Everything Pinwheel Filling
- ⅓ cup softened vegan butter
- 4 tablespoon everything seasoning
Instructions
Classic Vegan Everything Yeast Rolls Instructions- Preferred
- Prepare the dough by mixing the warm almond milk and melted vegan butter. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If making gluten free rolls, mix in the non-dairy yogurt.
- Add the flour and mix until a dough forms. If using gluten free flour, add the non dairy yogurt into the dough and use your hands to work it into the dough. This step will make the gluten free dough more elastic and hold together better while rolling. If using regular flour, this step isn't necessary.
- Form the dough into a mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of a preheated oven. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than dough containing gluten.
- After the dough has risen for an hour place it on a floured surface and roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Sprinkle the everything seasoning over top.
- Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!
- Preheat the oven to 350.
- Remove plastic wrap and bake the rolls in the oven for about 35 minutes. Enjoy alone, with a side of vegan butter, or your favorite vegan cream cheese!
Quick 30 Minute Everything Rolls Instructions - No Yeast
- Preheat the oven to 400
- Mix ¾ cup almond milk, ½ cup melted vegan butter, and 1 ½ teaspoon baking powder together. Then, add the 2 cups of regular or gluten free all purpose flour together and mix until a thick dough forms.
- If using gluten free flour, add the non dairy yogurt into the dough and use your hands to work it into the dough. This step will make the gluten free dough more elastic and hold together better while rolling. If using regular flour, this step isn't necessary.
- Place dough on a floured surface and roll the into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the softened butter to cover the dough. Sprinkle the everything seasoning over top.
- Bake in the oven for about 35 minutes and enjoy with vegan butter or your favorite vegan cream cheese!
Nutrition
Serving: 1Calories: 222kcalCarbohydrates: 24gProtein: 3gFat: 12g
Tried this recipe?Let us know how it was!
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