I love making dinner rolls of all kinds, and one of my favorites are these chubby little vegan pompons.
Since this is a yeasted bread, it will take a little longer to make than a quick roll like a popover, but it doesn’t really take that long at all, and the results are well worth the few hours of waiting.
These rolls are wonderful with almost anything. Eat them drizzled with olive oil, pesto, with some jelly, or just by themselves. They don’t last long around my house at all.
So on with the recipe. These are so good, I cannot wait to share them with you!
Vegan Pompoms
Vegan Pompoms
Cook Time15 mins
Total Time15 mins
Servings: 18 rolls
Calories: 126.68kcal
Ingredients
- 2 1/4 tsp active dry yeast
- 3 tbsp warm water
- 1 cup almond milk (or any nondairy milk, warm)
- 3 tbsp vegetable oil
- 2 tbsp vegan butter
- 2 tbsp sugar
- 1 tbsp flax meal (whisked with 3 tbsp of water to make a "flax egg")
- 2 cups bread flour
- 1 1/2 cups white whole wheat flour
Instructions
- Mix together the yeast and water and let it stand in a warm place for five minutes until the yeast starts to multiply.
- Add to the yeast the nondairy milk, oil, shortening, sugar, flaxmeal mixture, and mix till well blended.
- Add the bread flour and white whole wheat flour.
- Knead until well integrated and dough forms in a smooth ball, about 10 minutes on low speed in a stand mixer, or by hand. The dough will be slightly moist but not sticky.
- Now place in an oiled bowl, turning once to coat with oil. Cover with a kitchen napkin and set aside to rise about 1 1/2 hours.
- Punch down the dough, then divide it into 18 pieces. Roll each into a ball and place on a greased baking sheet, about 2 inches apart.
- Brush the rolls with some olive oil and let them sit in a warm place for about 1 hour until they are approximately double in size.
- Make a wash with 1 tbsp olive oil and 1 tbsp soy milk. Brush the tops of the pompoms with this wash: it will give them a beautiful golden-brown color when they are baked.
- Bake in a preheated 425-degree oven for about 15 minutes, until the crust is golden-brown. Eat warm. To reheat, put in a 350-degree oven for about 3 minutes (I usually preheat them directly on the rack, but be careful as ignoring them for just a little longer might burn the bottom!).
- Enjoy!
Nutrition
Calories: 126.68kcal | Carbohydrates: 19.2g | Protein: 3.75g | Fat: 4.18g | Saturated Fat: 2.22g | Sodium: 29.28mg | Potassium: 42.38mg | Fiber: 1.88g | Sugar: 1.39g | Vitamin A: 59.41IU | Calcium: 26.41mg | Iron: 0.41mg
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Yum! I have to make these! They look so good 🙂
pompoms! what a cute name!:) they look nice and soft too!:)
Love this name Pompoms..hehehe !!! look really greatt from outside and inside too. Great post!!!
They look absolutely delicious!!
chubby cute indeed! The pompoms look so delicious and tempting.
Vaishali they really soft and cute ones.Love them.
they look so good, very tempting pics, Vaishali 🙂
Love that first pic. So beautiful, gives you that warm, homely, content feeling, if you can guess what I mean! Awesome again, Vaishali:-) Wish you would send this to JFI Soya hosted by Sia at Monsoon Spice.
The pompoms are just a-d-o-r-a-b-l-e, V
never heard of pompoms (and i love that name, p-o-m-p-o-m :D) and girl, u can send this to me for JFI if u wish 🙂
Hi Vaishali!!!
cool blog! these look yummy. i’ll have to try them out. thanks! =)
Perfectly shaped Vaishali. It looks so tempting.
They look so plump and warm! Very nice. I made something similar with millet and wholewheat flour and was surprised with the soft rolls!
the colour is fantastic!!!
i made them over the weekend! they came out pretty good, but i’ll need to iron out a few kinks. but whew! it was exhausting! thanks for passing the recipe along!