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5 from 1 vote

Vegan Pompoms

Vegan Pompoms
Cook Time15 mins
Total Time15 mins
Course: Bread
Cuisine: American
Servings: 18 rolls
Calories: 126.68kcal

Ingredients

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