Cheesy Vegan Beer Rolls
Ingredients
- 600 g strong white bread flour
- 200 g plain white flour
- 2 tsp instant yeast
- 1 tsp fine sea salt
- 65 g vegan butter (at room temperature)
- 1 tbsp vegan butter (melted)
- 3 tbsp agave syrup
- 350 ml beer or ale (at room temperature, make sure it's vegan)
- 100 ml plant milk (make sure it's full fat)
- 3 tbsp nutritional yeast
- 1.5 tbsp white miso
- 100 g vegan cheese
Preparation
Line a 25 x 30 cm deep baking tray with baking parchment and set aside.
In the bowl of a stand mixer, combine the flours, yeast, sea salt and 65g of vegan butter at room temperature.
In a measuring jug, whisk together the agave syrup, beer, plant milk, nutritional yeast and white miso paste.
Add the liquid ingredients to the stand mixer and set to knead on low speed with the dough hook attachment until the dough comes together into a shaggy ball.
Stop the mixer and cover the bowl with a damp teatowel, then leave to rest for 10 minutes.
Once 10 minutes have passed, knead the dough again for around two minutes or until it looks very smooth.
Stop the mixer, cover with the damp teatowel again and leave to proof for an hour at room temperature.
After an hour, the dough should have doubled in size; if not, give it a little longer to rise.
Punch down the dough to remove any large air bubbles, then remove from the bowl and place on a clean surface.
Divide the dough into 12 equal pieces.
Roll each piece of dough into a ball and arrange in the lined baking tray.
Once all the dough is arranged, cover the tray with plastic wrap or a damp teatowel and leave to proof again for 45 minutes.
While the dough proofs, preheat the oven to 180c/360F (fan) and ensure the remaining 1 tbsp vegan butter is melted and the vegan cheese is grated.
Once the dough is proofed, use a pastry brush to apply the melted vegan butter to the tops of each roll.
Top the rolls with half of the grated vegan cheese and place in the oven.
Bake for 22 minutes or until golden brown on top.
Remove from the oven and top with the remaining vegan cheese.
Leave to cool for 20-30 minutes before serving.
