Nancy’s Party Rolls

My mom makes her famous party rolls each year on Thanksgiving and Christmas, an event that the whole family looks forward to. The rolls are soft, slightly sweet and buttery. This year I took the beloved recipe gave it a veegetarian make-over by removing the animal products and replacing white flour with whole wheat. The new healthier version was a hit! Give it a try…

Here’s what you need:

• 1/2 cup Earth Balance, nonhydrogenated vegan margarine
• 1 cup Sucanat
• 1/2 cup Earth Balance, nonhydrogenated shortening
• 1 1/2 teaspoons salt
• 1 cup boiling water
• 2 packets of yeast
• 3 teaspoons Ener-G Egg Replacer plus 4 Tablespoons warm water
• 1 cup cold water
• 6 cups stone ground whole wheat flour plus extra flour for shaping of rolls

1. Place the margarine, Sucanat, shortening and salt in a large mixing bowl. Add the boiling water and mix until everything dissolves. Let the mixture cool.
2. Add the yeast packets, mix.
3. In a small bowl or cup mix the Ener-G Egg Replacer with 4 Tablespoons of warm water. Add to the yeast mixture, mix to combine.
4. Add the cup of cold water. Add the 6 cups of whole wheat flour in small batches, until well combined.
5. Cover the dough and place in the fridge overnight, or for a minimum of 4 hrs.
6. 3 hours before you plan to bake your rolls, take the dough out and divide it into 3 balls. On a floured surface roll each ball out into a 12-inch circle. Cut the circle into 12 wedges, like little pieces of pizza. Roll each wedge and place on a lightly greased baking sheet. Cover the 36 rolls with a dish cloth and leave them in a draft-free place to rise for 3 hrs.
7. Preheat oven to 400 degrees. Bake the rolls for 12-15 minutes, until the tops are browned.

Did you try this recipe? Share how you liked it below…