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vegan parker house rolls

Good looking and even better tasting, vegan, fluffy, sweet and salty, pull apart Parker house rolls
Whether it is bread, pizza or rolls, forget about those big mixers and labor intensive recipes you bought from a professional and spent too much $$ on
Here is my favorite YouTube bread making video, 10 minutes of labor, (around 3 hours of rising time and 1/2 hour baking time)
10 minute french bread video
canola oil spray as soon as you remove from the oven gives them shine!
pull apart, add some vegan butter and its heaven
big bowl for dough rising
small bowl for yeast rising
plastic bag for covering rising bowl
some clean towels
bench scraper
big spoon
rolling pin
3-4 inch, or 7-8 centimeter round cup or biscuit cutter
8-9” round pie pan for placing the rolls
2 1/2 tsps or 1 package of active dry yeast (not the self rising type or the pizza dough, or the bread machine type)
2 - 3 cups of all purpose, unbleached flour
1 tsp egg replacer (I use Enter-G egg replacer)
2 tsps salt
2 - 3 TBL sugar
2 TBL melted vegan butter
oil spray
as needed, warm water
Workspace and prepping:  Have a very clean, dry, somewhat open, large workspace (like a kitchen island, or a large counter).  Have a clean towel on hand, your bench scraper by your side and around 2  cups flour mixed with the egg replacer, salt and sugar in a big mixing bowl, set aside and ready to go.  Have around 1 cup flour at the edge of your workspace, on the table top, ready to be dusted and used.
Step 1:  Place the yeast into a small bowl, add a pinch of sugar, add a very small amount of warm water (not hot, warm to touch), mix with a small spoon and cover with towel for around 1/2 hour.  This doubles the yeast in volume and lets it rise, different from just proofing the yeast. (I learned this, letting the yeast rise tip, from my friends at Gentle and my favorite vegan cookbook: “Incredibly Delicious”.)
Step 2:  Once the yeast has doubled, pour on top of the flour mixture. Add the melted margarine (make sure its not too hot) then add more “warm” water with a spoon until the dough is coming together, if the water is not soaking into the flour, add more until it does
Step 3:  Dust your hands and work area with the flour you have setting aside, and remove the formed mixture from the bowl, fold it over a couple times, while dusting with flour until you feel you can knead it a little without it sticking to everything.  Start kneading the dough, flipping over and pressing your palm into it, while constantly incorporating more dustings of flour until it is not sticky.  Should take around a minute or two.  I learned from the youtube video that kneading does not matter, its the form of rising (in the plastic bag, moisture i’m assuming, that forms the gluen and the dough) This will form a soft ball of dough.
Step 4:  Let the dough ball sit uncovered,  then wash your big mixing bowl with hot, warm water.  Dry the bowl and put a little spray oil in the botom of the bowl.  Transfer the dough, then cover with the plastic bag and set in a somewhat dark place for around 1 hour.  This is the first rising.  Clean up the workspace with the bench scraper and leave the flour pile to use for the 2nd rising.
Step 5:  Preheat the oven to 350 degrees, at least 1/2 hour before this step
Step 6:  Second rising:  after the hour, take the dough out of the bowl and press down on it and start kneading, while incorporating flour if it is sticky, until it is getting kind of hard to knead, approx. 3-4 minutes?  Dust with flour and rollout with rolling pin until around 1 inch (2.5 centimeters) depth.  Cut into as many rounds as you can get with the bisquit cutter or cup, then fold each round in half and pinch somewhat together and place in oiled pie pan (they will rise and stick to each other and become pull apart rolls)  Cover with plastic bag, again, and let rise for another 1/2 hour.
Step 7:  Place in oven, and bake until nice and light brown (watch that you do not burn) , approximately 20 minutes. Remove from oven, spary with oil for that nice gloss and serve.

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