Vegan Pizza Rolls
Imagine hot, crispy cinnamon rolls fresh out of the oven.. but instead of cinnamon-sugar it's pizza! These vegan pizza rolls are the epitome of a vegan party food. No plates, utensils, or cleanup afterwards because these babes are handheld!
Ingredients
For the Dough
- 1 1/4 cups lukewarm soymilk
- 2 1/2 teaspoons active dry yeast 1 standard packet
- 3 1/2 cups bread flour regular will work, but it won't rise as well
- 3 tablespoons oil I used grapeseed, any mild-flavor oil will work
- 1 1/2 teaspoons salt
For Topping
- 1/2 cup pizza sauce
- Daiya mozzarella cheese I used slightly less than a whole bag
- Chopped vegan "pepperoni"
- 10 basil leaves rolled up and roughly chopped
Instructions
- Warm the cold soymilk in the microwave for 45 seconds (or you can use the stove!). Too hot and it will kill the yeast, so just slightly warmer than room-temperature is perfect!
- Mix the soymilk and the yeast in a small bowl and let sit for 5 minutes until nice and bubbly
- In a stand mixer, add the bread flour, oil, salt, and yeast mixture. Using the dough hook attachment, mix on medium speed until the dough starts to form
- If it's slightly too dry and not pulling together after a couple of minutes, add a splash of water. On the other hand, if the dough is extremely sticky simply add a dash of flour
- Allow the mixer to knock the dough around a bit to reduce the amount of hand-kneading you'll have to do, around 4-5 minutes on medium speed
- Once you have a rough dough formed, transfer it to a lightly floured surface
- Knead by hand until you have a beautiful, smooth ball of dough
- Transfer to a greased bowl and let rise for 1 1/2 hours (until doubled in size)
- Remove from bowl and transfer back to the floured surface
- Gently pat the dough down and start forming it into a 12x18 square
- Once the dough is shaped, add the sauce
- Cheese
- Pepperoni and Basil
- Start from the top and start tightly rolling the tube-of-pizza down towards you
- Grab some floss, thread, or a sharp knife and start sectioning off 1-2 inch rounds. For floss and thread (the easiest option!), loop underneath the log, cross opposite sides on top and pull until it's cut guillotine style
- Transfer the cut rounds to a parchment-lined baking tray
- Allow the rounds to sit for another hour or so, until they're nice and fluffy
- After the 45 minute mark of rising, go ahead and preheat the oven to 350ºF
- Bake for 25 minutes until slightly golden
- Let cool for a couple of minutes and enjoy!
Notes
These can be stored (sealed) in the fridge or freezer. Simply pop back into the oven to reheat!