This is a favorite recipe of mine from childhood. But it wasn’t Vegan, thankfully after 2 tries and we have rolls almost exactly the same as the ones I ate growing up. Yummy! (My kids didn’t even notice the change!)
Preheat oven to 400 degrees
In same measuring cup:
½ c Water
1 c Rice Milk (plain no flavor)
Microwave for 2 mins or until boiling.
Put into mixer:
1/3 c Vegetable shorting
Poor liquid on top and let sit for about 2 mins to start to soften and melt the shortening
Add:
¼ c Sugar
1 t Table salt
1 Flax egg (1 T flax meal and 3 T water) – mix in a separate bowl for 1 min then add
4 cups of flour (I used bread flour)
1 packet of rapid rise yeast (make a small hole in the flour and poor the yeast in it away from water.
Turn mixer on low for 5 mins. – this will take care of the rising and make our start to finish time shorter)
Lightly flour your working surface (having lived in apartments most of my adult life – I can tell you a Formica counter top works great – just please clean it well first!). When you pick the dough up form it into a bit of a tube, lay it down on the flour and roll out a rectangle. About 10 inches wide and a foot or a smidge more long.
Drizzle some canola oil on top of the rolled out dough. Sprinkle cinnamon sugar lightly over the whole top surface. Then add raisin about a heaping cups worth. Start at one of the long sides and roll up to look like a foot long roll. Cut 1 inch sections and place in a lightly sprayed muffin pan.
Bake for 10-18 mins until tops are golden brown. Let cool, they come out hot!
Makes 12 rolls.
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