French Vegan Milk Bread Rolls
Fluffy and delicious, these French Vegan Milk Bread Rolls are the perfect breakfats / treat / food you deserve!
They take some time to prepare but they are definitely worth it! So, if you were looking for a sweet breakfast or snack, here’s your new fluffy friend!
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Milk Bread Rolls
- 500 g All-purpose wheat flour
- 120 g Margarine / Non-dairy butter
- 60 g unsweetened Applesauce
- 50 g Blond Sugar
- 200 mL Plant-based Milk I used Oat milk
- 10 g Baker's Active Dry Yeast
- 5 g Seasalt
- 25 mL Plant-based Milk
- 25 g Agave syrup / Maple syrup any kind of liquid sweetener. You can also use blond sugar,
- 200 g Dark Chocolate for the 10 loaves of bread. I used 100g for making half plain / half chocolate.
- Prepare all your ingredients in small bowls in order to go faster and without ambush in the process. If you're doing the process by hand (which I recommend), prepare a clean work surface for kneading.
- Warm-up your milk to lukewarm temperature. It shouldn't be too warm or it will kill the yeast. Transfer into a small bowl.
- Add the dry yeast into the lukewarm milk.
- By hand: Mix flour, sugar, and salt in a large bowl. Stand mixer (SM): Mix flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook on lowest speed.
- Hand: Pour the milk & yeast mixture into the bowl. Start by mixing by hand in the bowl. Once everything is wet, Transfer onto your work surface and start kneading.SM: With the motor running, gradually add the milk and yeast mixture.
- Hand: Add the applesauce and continue kneading. It might seem very wet but don't worry, it will absorb and become a beautiful dough. So continue kneading for a few minutes and don't add flour. You should obtain a nice and firm ball.SM: Add the applesauce and increase the speed to the next level. Mix until the dough firms up into a mass around the hook (it should still be sticking to the bottom of the bowl).
- Hand: Continue kneading and add the squares of soft margarine piece by piece. Knead until everything is incorporated. It can take 10-15 minutes. The dough should form a nice smooth & elastic ball, it should also stick a little to the work surface. SM: Increase speed to the next level; add the squares of soft margarine piece by piece. Mix until dough tightens and is smooth and elastic, 10–15 minutes.
- If you knead by hand, transfer your dough ball back into the bowl. Cover with a wet kitchen towel. Put the bowl in a warm place (25-28 Celcius Degrees). I usually turn on the oven to the lowest temperature and let it rest in it. Let rise until nearly doubled in size (1h-1h30).
- Prepare a baking sheet with parchment paper.
- Punch down dough, divide in half, and shape each into a ball of 80g each.
- For plain milk breads, just shape them in an elongated form.For chocolate chips milk breads, roll the dough like a small rectangle, place 1 tbsp of the chocolate chips/knife cut chocolate and fold the sides of the rectangle toward the center.
- Place the little loaves of bread onto the prepared baking sheet. Let enough space between them to let them rise. What I usually do, is place one half on the baking sheet and the other half into a prepared baking mold/loaf pan.
- With scissors, make 3 cuts on top of each dough piece. Let rise for another 30 to 45 minutes.
- Preheat your oven to 170°C/340°F, fan-assisted.
- Once it has risen, make the ingredients for the "egg wash" and brush it onto each dough piece.
- Bake for 15-20 minutes.
- Remove from the oven, and let cool down before handling them.