Gluten-Free Sandwich Bread

Gluten-free sandwich bread
 I’ve been experimenting more with gluten-free baking, and today I wanted to share a foolproof recipe for a wheat-free sandwich bread. Vegan, of course.
I bake a lot and I love baking breads most of all. But I had rarely baked a bread free of gluten, unless you count some Indian flatbreads like bhakris and missi rotis which are often made with flours like millet and sorghum and corn. So when I rolled up my sleeves and set out to bake a gluten-free bread, I did a lot of reading and incorporated a lot of the advice in my recipe. Here’s what I learned:

–Start with an open mind, especially if you’re a seasoned baker, because all of your long-held notions about baking bread will be challenged. Gluten-free breads present a fundamental conundrum: gluten is the substance that gives breads structure and helps them rise (it’s why you knead bread dough so much– to develop those gluten strands that will stretch and make your bread grow big and light and airy in the oven). So then how do you get a bread that lacks any gluten at all to rise? Relax, because there is an answer: xanthan gum. This thickener adds viscosity and elasticity to a gluten-free dough, allowing it to rise in a hot oven, much as a wheat bread would. Xanthan gum can easily be found at stores like Whole Foods or online.

Best gluten-free sandwich bread

– Take time to mix your ingredients thoroughly, even if there is no gluten to develop. You will find lots of websites that say you don’t need to knead your dough, but trust me, mixing it for a decent period of time ensures that you get your dough to just the right consistency.That’s because gluten-free flours tend to be rather thirsty and you want to give them time to absorb all the liquid they can.

– Your gluten-free dough will look different: more like muffin batter than the average wheat bread dough. Don’t be tempted to add more flour. The wet dough will help create an airier bread. Also– big bonus!– your gluten-free bread needs just one, not two, rises, saving you time.

–Your baked gluten-free bread will also look different. Because of the wet batter, the finished bread will have a rather shaggy look to it, not unlike a banana bread, cracks and all. But who cares when it looks great sliced and tastes even better.

–Your gluten-free bread will taste different, because gluten-free flours tend to have a more robust, earthier flavor than wheat does. One of the ways to combat this is to use lighter flours like rice flour and oat flour in combination with some of the stronger-tasting ones, like millet or sorghum.

So now that you are privy to some secrets of successful gluten-free baking, let’s fire up that oven and get started. This bread uses millet flour, rice flour, and oat flour (be sure to buy one that says gluten-free, because some oat flours apparently can be contaminated with gluten while processing) and tastes, I think, as close to a wheat bread as can be. It also toasts really well.

Enjoy, all!

Sandwich bread

Gluten-Free Sandwich Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
  • 1½ cups millet flour
  • 1½ cups oat flour (make sure you buy one that's labeled gluten-free)
  • ½ cup rice flour
  • ½ cup tapioca starch
  • ¼ cup flax meal
  • 2 tbsp egg replacer (can substitute corn starch)
  • 2 tbsp xanthan gum
  • ½ tsp baking soda
  • 1¼ cups warm water
  • 2¼ tsp of active dry yeast (1 packet)
  • 1 cup almond milk mixed with 1 tsp vinegar
  • 1 tbsp maple syrup (can substitute sugar)
  • 1½ tsp finely ground sea salt
  • 2 tbsp olive oil
Instructions
  1. Add the yeast and maple syrup to the water and let stand until the yeast starts to bloom, about 5-10 minutes.
  2. Mix the various flours together with the baking soda, flax meal, egg replacer, and xanthan gum. Whisk everything thoroughly to ensure it's all mixed together.
  3. Add the almond milk to the yeast-water mixture along with the flours and salt.
  4. Mix using the paddle attachment on a stand mixer or by hand. Drizzle in the oil as you mix. Continue to mix for about 8 minutes or until everything's well-incorporated and you have a fairly smooth-looking, batter-like dough.
  5. Oil a standard 9 by 5 inch loaf pan. Pour the dough into the pan and, using a spatula, even out the top as best as you can.
  6. Cover with a kitchen towel and let it rise in a warm place for 60-90 minutes or until the dough has domed around the top of the pan.
  7. Preheat the oven to 350 degrees Fahrenheit and bake the bread for 55 minutes. Insert a thermometer in the middle at the end of baking-- it should register at least 200 degrees.
  8. Remove the loaf from the oven and let it stand on a rack until cool enough to handle, about 20 minutes. Remove from the loaf pan and continue cooling the bread on the rack.
  9. Enjoy!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Whole Wheat Vanilla Bread

Vegan Vanilla Bread

One morning in Bombay, Desi, on an errand to pick up some bread for breakfast, came home with two little balls of fur, one yellow and the other red. You can expect to find just about anything for sale on the streets of Bombay and that morning Desi had come across a man selling tiny little baby chickens for two rupees each. Not thinking about the fact that we lived in an apartment — not exactly the right atmosphere to raise a chicken or two– he had picked them up “because they looked so cute.”

He named them Chikni and Chikna (which translates, in Hindi slang, to Beautiful and Handsome). For weeks they ran about the tiny apartment, dispensing chalky white poop everywhere and shocking neighbors who couldn’t believe their eyes. Chikna, the red furball, didn’t live long. He got very sick one day and despite our best efforts to nurse him back he passed away. Chikni was more resilient. Over the next few weeks she grew much bigger — and smarter. She knew exactly where she could find food whenever she wanted it– under the sink, after the maid had done the dishes. So she would run to the kitchen each time the faucet turned on. She would come to us when called, and respond, in some ways, not unlike a cat or a dog. She was a sweetheart.

I was thinking about Chikni recently after reading day after day about the uproar in Europe (and some paranoia in the United States) about horse meat hidden inside cow meat. Initially, all that outrage seemed rather dumb. If you’re okay with scarfing down one kind of dead animal, why is the idea of eating another so disgusting?

But what really got me was the concern about the deplorable conditions these horses are subjected to as they are shipped and butchered for their flesh. Horrible as that is, here’s my question to these meat-eating hypocrites: what do you think goes on at factory farms in Europe and the United States and indeed anywhere in the world, where cows and pigs and chicken are “raised” for food?

Every animal that ends up on dinner plates across Europe and the United States (or anywhere else in the world) is treated horrifically and endures a hellish life from start to end. If you really are worried about horse meat because those horses were treated badly, you need to take a hard look at the well-documented cruelty that goes on in slaughterhouses that raise the animals you think are perfectly okay to consume.

There is also another kind of hypocrisy at play here: out of sight, out of mind.

We don’t worry too much about “farm animals” like cows and pigs because the only time we see them up close are when they are neatly carved up on supermarket shelves. They are not within our day-to-day cognition. On the other hand, we consider dogs and horses our friends. We share our homes and lives with them, we relate to them and we see how intelligent they are, how beautiful, how well they reciprocate our feelings, and how easily they communicate. Eating a dog, to most of us, would be almost as bad as cannibalism. But even after we learn about the horror of producing beef or pork or chicken, so well-documented in recent years, it doesn’t turn us into vegetarians. Because we attach no value to the life of a cow or a pig. We don’t stop to consider that an animal raised for food has a will to live that’s just as strong as yours and mine.

Having lived with Chikni I know that chickens are smart and adorable. In fact, animal behavior experts who have studied chickens found that they can recognize human faces. Cows have complex emotional lives and have best friends who they grieve for when separated. Pigs are smart– smarter than dogs by some accounts– and are capable of feeling optimistic or pessimistic based on how they are treated.

From where I sit, the life of a cow and a pig and a chicken is really no less valuable than the life of a horse or a dog. No animal should have to die to feed us. So instead of getting a bee in the bonnet about some horse meat getting into your cow meat, why not just say no to all meat– and to all animal cruelty? You’ll be doing yourself a favor.

***

Vanilla Bread

Our very animal-free recipe for today is this fragrant, sumptuous Whole Wheat Vanilla Bread that is just perfect to eat with just a dab of vegan butter or with some peanut butter. It’s a wholesome, kid-friendly snack that’ll please any adult too.

I used a vanilla bean in this recipe, but feel free to use pure vanilla extract out of a bottle. The fragrance that will fill your home as this bread bakes up is to die for. Contrary to what the name might indicate, this is not a cakey bread, but rather more like a regular whole wheat bread with just a hint of sweetness from the vanilla.

Here’s the recipe. Enjoy, all!

Vanilla Bread

Whole Wheat Vanilla Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2½ tsp active dry yeast
  • 1 tbsp sugar
  • 1 vanilla bean or 3 tbsp pure vanilla extract
  • 1 cup soy or other nondairy milk
  • ½ cup water
  • Salt to taste
Instructions
  1. Mix the yeast with the water and sugar and wait a few minutes until it froths, indicating the yeast is alive.
  2. Cut the vanilla bean in half lengthwise, scrape the seeds out with a small knife, and add to the yeast. If using vanilla extract, add it now.
  3. Add the soymilk, the salt, all-purpose flour, and 1 cup of the whole-wheat flour. Knead and add the last cup of whole wheat flour slowly, until you have a resilient but smooth dough, about five to eight minutes.
  4. Place the ball of dough in a bowl coated lightly with oil. Turn over once to coat the top with oil, cover with a kitchen towel, and let the dough rise in a warm place until doubled, about 90 minutes.
  5. Punch the dough down and shape it into an oval. Place in an oiled loaf pan and cover loosely. Let the dough rise until it domes around the top of the loaf pan.
  6. Bake in a 350-degree preheated oven for 50 minutes. Remove to a rack and let it cool for 10 minutes. Then unmold from the pan and continue cooling on the rack.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Whole Wheat Focaccia

The best recipe for Whole-Wheat Focaccia

After making the best focaccia ever, I was a little obsessed with the idea of making a whole-wheat focaccia that was just as good, or even better. But with all that was going on, it took me until now to actually make it. Boy, was it worth the wait!

My Whole-Wheat Focaccia is not just soft as a pillowy cloud with a divinely chewy crust, it is also a good-for-you bread that you don’t have to feel guilty about cramming down your gullet. Slice it into half and slap on some vegan mozzarella, basil, and tomatoes and you will have a delicious meal you’ll never forget. You can even eat it as is, or with some extra virgin olive oil drizzled on.

To achieve the perfect wholegrain foccacia, I put all of my trust in that stinky old mess no serious bread baker should be without, especially if he or she loves wholegrain breads: sourdough.

The best recipe for Whole-Wheat Focaccia
The best recipe for Whole-Wheat Focaccia. Healthy recipe.

Sourdough elicits some strong reactions: there are those who love it and those who hate it. I kinda belong to both groups. I am not a fan of sour breads, but I do love the texture that sourdough gives breads, especially wholegrain breads. So I tread the middle path: I use just enough sourdough to give me the texture and a hint of great flavor without any of the sourness. It’s a win-win.

Sourdough also plays a valuable role in wholegrain bread-baking. It helps wholegrain breads, handicapped by their low gluten content, rise and become airy, the way high-gluten breads are. Mark Bittman of the New York Times wrote a great article last week about wholegrain baking and the important role sourdough can play in making it better. If you have never baked before with sourdough and don’t know where to start, read this post from my archives to begin your own sourdough starter. It’s the easiest thing to do and you will reap the rewards forever.

To give even more flavor to my already delectable foccacia, I brushed on an intoxicating medley of rosemary, extra virgin olive oil, sea salt, and garlic. All of these vibrant flavors infuse the bread during the baking and make it even more delicious, if possible. The oil also gives the focaccia a beautiful golden hue, making it food for the eyes as well.

This is pretty much a no-knead bread, made using the same technique from America’s Test Kitchen that I used in my last focaccia recipe, so it’s quite easy to make as well. I know you’re just raring to read the recipe so I won’t keep you from it anymore. Next, watch out for my dessert recipe for our Valentine’s Day countdown series: a chocolatey treat you will not be able to resist.

Enjoy, all!

The best recipe for Whole-Wheat Focaccia

Whole-Wheat Foccacia

(Makes one large loaf or two small ones)

Ingredients:

1 cup sourdough

3 1/2 cups whole-wheat flour

1 cup all-purpose flour

1/4 cup vital wheat gluten (if you can’t find this, substitute one more cup of the whole-wheat with all-purpose)

2 tsp active dry yeast

Salt to taste

4 tbsp extra virgin olive oil

2 1/4 cups warm water

For the topping:

2 tbsp finely minced rosemary

1 large clove of garlic, finely minced

1 tsp sea salt

2 tbsp extra virgin olive oil

Mix the toppings together in a small bowl and set aside.

Mix the yeast in 1/2 cup of water and set aside to froth for five minutes.

After five minutes, add the sourdough to a large bowl. Then add the flours, oil, and the remaining water and mix with a wooden spoon or in the bowl of a stand mixer until everything comes together. This is a very sticky dough at this stage, but that is what will make this focaccia light and airy.

Cover the dough with plastic wrap and place in an oven with the pilot light on or in a warm place for about 1 1/2 hours or until it has doubled in size.

Using an oiled spatula, turn the dough over on itself in the bowl for a total of 10 times. You don’t want to deflate the dough too much so don’t knead it by hand.

Turn the dough over into a large baking pan (15 by 10 inches) sprinkled with some coarse salt. Or divide in half and place each half in a 9-inch cake tin. (I used a glass baking dish which wasn’t such a good idea, because the baked bread was a bear to unmold. I’d advise using a metal pan)

Press the dough gently out from the center so it reaches the sides of the pan.

Cover the pan or pans with plastic wrap and place in the oven with the pilot on for another hour or until the dough has doubled.

Preheat your oven to 400 degrees at least 30 minutes before baking.

Using a fork, prick the dough all over to remove any bubbles on top. Don’t go heavy-handed because you don’t want to deflate the dough.

Brush the top of the bread with the rosemary-olive oil mixture. Bake in the preheated oven for 25 minutes.

Remove the focaccia pan or pans from the oven and let stand on a rack for five minutes. Remove the bread from the pan and continue to cool on the rack.

**
This focaccia goes to Manasi’s I Must Make That event. It also includes a giveaway from CupoNation. Head over to Manasi’s blog, A Cook at Heart, for some delicious food, a lot of it Indian, a lot of it kid-friendly, and for the entertaining stories she pens alongside her recipes.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Gobi (Cauliflower) Parathas With Zucchini Raita, and a Giveaway

This giveaway is now closed.

The sleigh bells are done ring-ting-ting-a-ling and all you are left with now is that jiggle in your waistline from all those holiday goodies. So what are you to do? Exactly what you do every year this time of the year: resolve to lose weight. And to get you started, I have for you the perfectly low-fat, perfectly nutritious meal: Gobi Parathas with Zucchini Raita.

The time after the holidays is always a little depressing. Suddenly there are no more lazy days with family and friends to look forward to, all the colorful lights and Christmas trees twinkling in windows are gone, and the most wonderful time of the year is a whole year away. But the New Year also brings with it a chance for renewal and as trite as those resolutions seem, we all can’t help but make a few.

My resolution for the year  is to go through life at a more conscious pace. As much as I love the idea of taking things slow and absorbing the beauty around me each day, I get caught up, inevitably, in the stresses of day-to-day living. And before I can realize it, some of the best moments I could have grabbed and held on to have passed me by. As have the people I know would have been good friends had I spent a little more time getting to know them, and events that I could have enjoyed far more had I not been busy looking at my watch.

My other resolution is to meet up with all of you more often. The last year was a tough one for me– I went through a difficult time with Lucy’s illness followed by a job change, and as a result Holy Cow! did not get the attention from me that she deserved. This year I intend to remedy that by posting new recipes more frequently.

I wanted to start the New Year also with a little gift for you — a fabulous giveaway of an essential kitchen tool. Read on to get more details about that after the recipe post.
**

Now on to the Gobi Parathas which are a great way to add the rather unglamorous yet incredibly nutritious cauliflower to your diet. Cauliflower has potent, cancer-fighting properties that it shares with its cruciferous cousins, namely broccoli, cabbage, Brussels Sprouts, Collard Greens, and Kale. But it can also be a challenging veggie to cook, because it is rather bland and, if overcooked, it can turn into an unappetizing mush.

For these parathas, I marry the cauliflower with a blend of spices and then envelop it in some crispy whole-wheat dough. And then, just to make it all a little more perfect, I dunk it into some Zucchini Raita made with my tofu yogurt.

The Raita is a little different from your usual raitas — I cook the zucchini into melt-in-the-mouth tenderness before adding to it the tofu yogurt. It is delicious, nutritious, and together with the parathas it makes for a high-protein meal perfect for weight loss.

On to the recipe now. Hope everyone has had a fabulous start to 2013 that will continue forever. Happy New Year, all!

Gobi Parathas

Ingredients:

For the dough:

2 cups whole-wheat flour (use durum atta flour if you have this, otherwise regular whole-wheat is fine)

1/2 tsp salt

Water

Place the flour in a large bowl or in the bowl of a stand mixer. Mix in the salt. With your hand or the dough hook, knead into a soft, pliable, but not sticky dough. Set aside for at least 30 minutes.

For the filling:

1/2 large head of cauliflower or 1 small head. Grate the cauliflower in a food processor or by hand into fine shreds.

1 tsp mustard seeds

1 tbsp coriander powder

1 tsp paprika (use cayenne for more heat)

1/2 tsp turmeric

1 tbsp ginger paste

1 tsp aamchoor (mango powder), optional

2 tbsp finely minced coriander leaves

2 tbsp finely minced dill

1 tsp canola or other vegetable oil

Salt to taste

Heat the oil in a saucepan on medium-high heat and add the mustard seeds. When they sputter, add the grated ginger, coriander powder, turmeric, and chilli powder.

Mix quickly and then add the grated cauliflower and salt. Stir to mix thoroughly. We are cooking the cauliflower to get as much of the moisture out of it as possible, so do not cover it. Dehydrating the cauliflower will not only make it taste better in the paratha, it will also make it easier to roll the parathas out.

Stir the cauliflower frequently. A good way to tell that the cauliflower is done is when it starts to stick to the bottom of the saucepan. This should take about 15-20 minutes. Don’t let it burn though.

Mix in the dill and coriander and add more salt if needed. Remove from the fire and allow to cool.

To roll out the parathas, divide the dough into 10 pieces.

Take each piece and roll it into a smooth ball in the palms of your hands. Using your fingers, or with a rolling pin, roll out each piece into a round, about 4 inches in diameter.

Now place some filling inside the circle. I like to stuff the parathas as much as I possibly can, to get the most flavor.

Gather the edges and pinch together at the top to seal into a dumpling. Press down the top.

Dust the round with some flour and roll out gently into a 6-7 inch circle. I like my parathas really thin, but traditionally they are rolled out fairly thick. If some filling squeezes out, don’t panic. Just dust with some dry flour.

Heat a cast-iron or nonstick skillet. Place the paratha on the hot skillet. When it turns opaque and small bubbles appear, flip around. At this stage you can spray the parathas with some oil to make them really crispy.

Flip over again and cook both sides until golden-brown spots appear.

Serve piping hot.

Zucchini Raita

4 small zucchini, cut into 1/4-inch pieces

1 tsp vegetable oil

1 tsp mustard seeds

1 tsp grated ginger

1 tsp red chilli flakes (or powder)

Salt to taste

1/2 tetra pack of firm tofu blended with 1/2 cup nondairy milk and juice of 1 lemon

1 tsp cumin seeds, toasted and then ground to a coarse powder

Heat the oil and add the mustard seeds. When they crackle, add the red chilli flakes and ginger, stir to mix, then add the zucchini and salt to taste.

Cook the zucchini, stirring frequently, until it is fairly soft.

Turn off the heat and let the zucchini cool. Mix with the tofu yogurt.

Sprinkle the cumin powder and mix. Check salt.

Enjoy!

**
GIVEAWAY!

To help you make your parathas, GitaDini, the makers of the awesome Rotito Rolling Board, are offering one of their Rotito Sets to a lucky reader of Holy Cow! See details below on how to enter.

The Rotito rolling board is a huge improvement on the traditional wooden rolling board that I (and most Indian cooks) have been used to. The rustic wooden boards almost always have uneven legs. In my kitchen, each time I made chapatis or parathas, I would have to deal with the board going clack-clack-clack as it danced on the countertop. The Rotito rolling board does away with this problem — it has a circular base that grips the platform beautifully. What’s more, it’s sturdy, looks really cute, and I realized that after I am done rolling and cooking the parathas I can flip over the rolling board and use it as an attractive container to store and serve them (I don’t know if the manufacturers intended this, but I love this feature).

And wait, it gets even better! The set comes with a wooden rolling pin and a neat stainless steel dusting flour container, evocative of those mom and grandmom used, that’s just the right size to dip those parathas into as you roll them out.

To enter the giveaway for the awesome Rotito Rolling Board Set and get started on your parathas, all you have to do is:

1. Share this post on Facebook or Twitter.

2. Leave a message on this post telling me you did so.

I will announce the winner, picked at random, next week.

Please keep in mind that GitaDini can only ship in the United States for now.

Good luck, all!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Sandwich Buns or Hamburger Buns

Sandwich Buns

Hey, there! How have things been in your world these past two months?

You may have wondered what was going on in mine after I dropped off the face of the planet, unannounced. But I was around, very much so, and missing you too. Life just got in the way and to make a long story short, I didn’t have much time to come up with fabulous new eats in the kitchen good enough to share with you.

So finally, here’s something fabulous: my whole-wheat sandwich buns.

I wanted to come back with a bread recipe because I know those are the ones many of you love. Besides, I love the idea of baking, and inspiring others to bake. So what if it’s summer? You don’t have to sit next to the oven while the bread bakes, and what are exhaust fans for? And trust me, once you’ve eaten these buns wrapped around grilled veggie burgers and some grilled veggies, you will be more than happy you made them.

Before I delve into the recipe, I wanted to give you an update on the health adventures of Lucy, my big old German Shepherd mix who was diagnosed with osteosarcoma over two years ago.


Lucy’s inspired many of you dog parents who have dealt with similar diagnoses for their beloved animals. Over the years you’ve written to ask for advice, or just share your stories of heartbreak and hope.

In May this year, two years and two months after her diagnosis, Lucy went to the oncologist for what was supposed to be a landmark checkup: the doctor had told us that if she was found to be free of cancer two years after her diagnosis and treatment, she was officially cancer-free.

She was. Her lungs were spotless with no signs of cancerous nodules, and, the vet told us, she looked great. We broke out the champagne, but our joy wasn’t to last. Within less than a month of that visit, Lucy started to limp again, this time on her surviving back leg. It can’t be the big C, I told Desi, afraid of even saying the word out loud. Hadn’t the vets just declared her cancer-free? It’s likely hip dysplasia, and that can be operated upon, can’t it?

It wasn’t. It was indeed the osteosarcoma. This time amputation to get the cancer out of her body was not an option because she’s already tripawed. Worse, X-rays showed that the nodules had indeed migrated to her lungs this time, putting the cancer in an advanced category.

Lucy started radiation therapy yesterday. It’s palliative, meaning it will not cure her, nor increase her life span. All it will do is mask the pain so she can be a little more comfortable as she winds down. Three to six months is what we have, the doctors have told us.

All the vets who see her tell us that Lucy’s is a rare case. Most dogs don’t make it past six months after an osteosarcoma diagnosis, but Lucy’s held it off for two years and four months. A miracle dog.  But if that’s supposed to make us feel good, it doesn’t. We know we are lucky to have had Lucy with us for these last few years, and grateful for them, but that doesn’t prepare us for the time she won’t be with us anymore. For now, we are fighting and hoping along with Lucy. As always, please keep her in your thoughts.
***

Now here’s my recipe for these Whole-Wheat Garlic and Herb Sandwich Buns, perfect to slap those veggie burgers on, hot off the grill.

Sandwich Rolls

Garlic Herb Sandwich Buns
 
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 1½ cups warm water (not hot)
  • 1 tbsp + 1 tsp active dry yeast
  • ¼ cup sugar
  • 2 cups whole wheat flour
  • 2 cups bread flour
  • 1 tsp salt
  • For the garlic and herb mix, mix together in a small bowl:
  • 1 tbsp garlic powder
  • 1 tsp dry thyme
  • 1 tsp dry rosemary
Instructions
  1. Mix the yeast, water and sugar. Stir and let it stand at least five minutes or until the yeast starts to froth and multiply.
  2. Add the flours and salt. With your hands, or using a stand mixer set to low speed, knead until you have a sticky dough, around 6 minutes. If the dough is too soft, add some more bread flour.
  3. Place the dough in a well-oiled bowl, turning over once to coat with the oil, and let it rise in a warm place until doubled. In my summer kitchen this took just around 45 minutes.
  4. Punch the dough down and, on a lightly oiled surface, roll it into a rectangle about 8 inches by 12 inches.
  5. Spread the garlic and herb mixture evenly on the rectangle, then, starting with the short side, roll the dough into a log (as you would for a jelly roll or cinnamon bun or parotta).
  6. Using a sharp knife or a pair of scissors, cut the log into 1-inch lengths. You should have eight pieces.
  7. Place each of the rolls on a lightly oiled baking sheet, pressing each down into a circle. Place them at least two inches apart.
  8. Cover loosely and let them rise for another hour until they are nice and puffed up.
  9. I brushed the tops of mine with a mixture of egg replacement powder and soymilk to give them a glossy finish, and then I sprinkled the top with sesame seeds. You can use poppy seeds too, or leave the seeds and egg-replacer wash out altogether.
  10. Bake in a 375-degree oven for 25 minutes. The rolls will be golden brown.
  11. Let them cool for about 10 minutes, then remove to a rack and let them cool thoroughly.
  12. Enjoy!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.