Hot and fresh from the oven, these dinner rolls bring me back to my Italian grandmother’s kitchen.
The recipe is inspired by a Chilean bread called pan amasado.
If you have a couple of hours and feel like some bread-making fun, the happy smiles on everyone’s faces as they bite into these soft and heavenly rolls will light your heart.
I hope you enjoy both the process of making it and the delicious end result!
- 1 Tbsp active dry yeast
- 1 tsp coconut sugar
- 1 1/4 cups hot water (about 110F)
- 3 1/2 cups flour
- 1 tsp salt
- 2 Tbsp vegan butter, melted
In a small, non-metal bowl, mix the yeast, coconut sugar, and hot water. Stir gently, then let it sit for about 5 minutes to bloom the yeast.
In a large bowl, mix the flour and salt together, then add the yeast mixture and melted butter. Stir with a wooden spoon, then switch to your hands, mixing until it comes together into a ball. Add a tiny bit more water or flour as needed if it’s too dry or sticky.
Knead the dough for at least 10 minutes until it is a soft, smooth, and elastic ball. Put it in a bowl covered with a damp towel and rest it at room temperature for about 1-2 hours until it has doubled in size.
After it has risen, punch the dough down and cut it into 12 equal pieces (I weigh them for consistency). Roll each piece into a ball and flatten it gently with your hand so it’s a disc about 1/2″ thick. Put them on a parchment-lined baking sheet and poke the top of each disc with a fork a few times.
Cover with a towel and rest at room temperature for about 1/2-1 hour until they look a bit puffy.
Bake at 350F for 25-30 minutes until they are nice and golden. Enjoy them hot and fresh from the oven!