Tuesday, November 23, 2010

It's a Vegan Thanksgiving, Sexy Mama! Recipe + Video: Tomato Sesame Pepper Rolls

Want to find more great vegan bloggers? Check out the 2010 blogroll at VeganMoFo!

These rolls are my family's favorite. I always make a double batch because I know 24 rolls won't be enough. This recipe can also be formed into a loaf (great for sandwiches!) or two bread braids. Also, try making soft pretzels out of it for a tasty change.

Tomato Sesame Pepper Rolls
(makes 24 small rolls)


1/2 c. warm water (you’re looking for “baby bath water” warm – if it’s too hot, it will kill your yeast)
1 1/4 t. yeast
1 1/4 c. canned diced tomatoes, juice included (I like to use petite cut, but you can use regular diced)
3 T. oil

1 t. salt
2 T. raw sugar or evaporated cane juice crystals
1/4 t. ground black pepper
1/4 t. ground red pepper
1 1/2 t. black sesame seeds
1 1/2 t. white sesame seeds
2 c. whole wheat flour
2 c. unbleached white flour


Pour water into a medium-sized mixing bowl. Sprinkle yeast over top and allow a few minutes to dissolve. (Tip: Start measuring your dry ingredients into a large mixing bowl while you wait.) Stir dissolved yeast into water, then mix in tomatoes and oil.

Combine dry ingredients in a large mixing bowl and mix thoroughly.

Using a spoon, make a “well” in the middle of the dry ingredients.
Well, well, well...

Pour the liquid mixture into the well.

Stir wet and dry ingredients together until the dough becomes too stiff to stir – then, it’s time to get your (clean!) hands dirty. (Tip: Pour a little oil on your hands first to help prevent the dough from sticking to them.)
Stirring up trouble?

Using your hands, knead dough until it’s elastic and not sticking to the bowl or your hands. You may need to add a bit more flour or water at this point to achieve the proper texture.

When the dough is properly elastic, form it into a ball. Put a little oil in the bottom of your bowl, place the top of the dough ball in the oil, coating it, then turn the ball upside down. You’re doing this to prevent the dough from drying out while it’s rising.

Allow the dough to rise in a warm place until it’s doubled in size (usually about an hour), then punch down and divide into 24 equal sections. Then, form your rolls. Here’s my video tutorial on how to do it:

Now, I like to put my rolls in muffin tins to give them a uniform shape, but you may place yours on a baking sheet or in a baking pan. Just allow enough space around each roll for the second rise.

This is a good time to preheat your oven to 375 degrees.

Allow the formed rolls to rise again to double their size (Note: Keep an eye on them – the second rise will take only about half as long as the first), then bake for 15 to 20 minutes. The baking time depends on the size of the rolls, and they will be done when they begin to brown slightly on top.

More holiday recipes:
Oat, Seed & Vegetable Loaf
Roasted Garlic & Basil Mashed Yams
Apple Almond Stuffing (or Dressing)

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