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Breakfast Rolls
1 cup warm water
1 tablespoon active dry yeast (corrected from baking powder)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 cups all-purpose flour, plus extra for kneading
2 tablespoons vegan butter, melted (plus extra for brushing)
Scrambled vegan eggs (or flax egg mixture)
2 cups vegan Cheddar Jack cheese, divided
12 slices thin vegan bacon, cooked and chopped
6 vegan breakfast sausages, cooked and chopped
Activate the Yeast: In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir lightly and let sit until frothy and bubbly, about 3 to 5 minutes.
Mix the Dough: Fit the stand mixer with the dough hook attachment. Add the olive oil and salt, mixing to combine. Gradually add 2 cups of flour until the dough pulls away cleanly from the sides of the bowl (about 3 to 4 minutes). Add a little extra flour if the dough remains sticky.
Rest the Dough: Cover the bowl with plastic wrap or a clean towel and let it rest in a warm place for 15 minutes.
Prep: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
Roll and Fill: Lightly coat a clean work surface with nonstick cooking spray or flour. Using a rolling pin, roll the dough into a large rectangle about -inch thick. Use a pastry brush to evenly coat the surface with the 2 tablespoons of melted vegan butter.
Layer Ingredients: Evenly spread the scrambled vegan eggs over the buttered dough. Sprinkle 1 cups of the vegan cheese over the eggs, followed by the chopped vegan bacon and sausage.
Roll and Slice: Starting from the long side, roll the dough tightly into a log. Pinch the seam closed. Using a sharp knife, cut the log into 15 equal rolls (about 1 inches wide).
Bake: Transfer the rolls to the prepared baking sheet and bake for 12 to 14 minutes.
Melt Cheese: Remove from the oven, sprinkle the remaining cup of cheese over the top of the rolls, and return to the oven for 1 to 2 minutes until the cheese is melted and the edges are lightly golden brown.
Serve: Transfer the rolls to a wire rack, brush with additional melted vegan butter, and serve warm.
1 tablespoon active dry yeast (corrected from baking powder)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 cups all-purpose flour, plus extra for kneading
2 tablespoons vegan butter, melted (plus extra for brushing)
Scrambled vegan eggs (or flax egg mixture)
2 cups vegan Cheddar Jack cheese, divided
12 slices thin vegan bacon, cooked and chopped
6 vegan breakfast sausages, cooked and chopped
Activate the Yeast: In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Stir lightly and let sit until frothy and bubbly, about 3 to 5 minutes.
Mix the Dough: Fit the stand mixer with the dough hook attachment. Add the olive oil and salt, mixing to combine. Gradually add 2 cups of flour until the dough pulls away cleanly from the sides of the bowl (about 3 to 4 minutes). Add a little extra flour if the dough remains sticky.
Rest the Dough: Cover the bowl with plastic wrap or a clean towel and let it rest in a warm place for 15 minutes.
Prep: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
Roll and Fill: Lightly coat a clean work surface with nonstick cooking spray or flour. Using a rolling pin, roll the dough into a large rectangle about -inch thick. Use a pastry brush to evenly coat the surface with the 2 tablespoons of melted vegan butter.
Layer Ingredients: Evenly spread the scrambled vegan eggs over the buttered dough. Sprinkle 1 cups of the vegan cheese over the eggs, followed by the chopped vegan bacon and sausage.
Roll and Slice: Starting from the long side, roll the dough tightly into a log. Pinch the seam closed. Using a sharp knife, cut the log into 15 equal rolls (about 1 inches wide).
Bake: Transfer the rolls to the prepared baking sheet and bake for 12 to 14 minutes.
Melt Cheese: Remove from the oven, sprinkle the remaining cup of cheese over the top of the rolls, and return to the oven for 1 to 2 minutes until the cheese is melted and the edges are lightly golden brown.
Serve: Transfer the rolls to a wire rack, brush with additional melted vegan butter, and serve warm.
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