Friday, May 30, 2014
1/4 cup applesauce
3/4 cup soymilk or water
1 tsp lemon juice
3 1/2 cups of bread flour ( I used 100% Whole Wheat bread flour, which is why mine have a darker brown color, but use any flour you have really.)
1 tsp salt
1/3 cup sugar
1/4 cup oil (I used soy, but you could use any light oil you have.)
1 1/2 tsp Active Dry Yeast
In a small bowl mix together the yeast and water/soymilk and set aside. In a large stand mixer bowl, mix together the apple sauce, lemon juice, salt, sugar, and oil. Add the yeast mixture and mix together. Add 2 cups of flour and mix until it's smooth. Add the remaining flour 1 cup at a time and mix until it forms into a ball of dough that's easy to handle. It should clean the sides of the bowl, but still be moist. You might not use all the flour.
Knead the dough for 5-10 minutes. Place in a greased bowl, cover with a dry towel, and let it rise for 2 hours. While it is rising, prepare the filling ingredients:
1/3 cup vegan margarine, melted
2 Tbsp cinnamon
1/4 cup sugar
When the dough has doubled in size, turn out on a lightly floured surface, punch the dough down and form into an approximately 12x16-inch rectangle. It should be approximately between 1/4 and 1/2 inch thick.
Spread the melted margarine over the rectangle dough you shaped and mix together the cinnamon and sugar in a small bowl. Once it's mixed together, sprinkle that over the margarine. Roll up the rectangle loosly into a log. Cut into 1 inch pieces and place them in an oiled baking dish - I cut the log in half, then those sections in half again, and then the 4 pieces into thirds. Try for a uniform thickness so they will all cook evenly.
Let the unbaked rolls sit in a warm, draft-free place for about an hour until they've about doubled in size. Bake in a 350 degree F oven for 25-35 minutes, until golden brown.
Once they have cooled, frost with some vegan cream cheese frosting.