Vegan Cornbread Rolls bring together the comforting, slightly sweet taste of classic cornbread with the satisfying texture of a soft, fluffy roll. These rolls are perfect for anyone who loves cornbread but wants a twist on the traditional loaf or muffin form. They’re entirely plant-based, making them a delightful addition to any meal, especially for those embracing a plant-based lifestyle.
I enjoy serving these cornbread rolls during family dinners, particularly alongside hearty soups, stews, or chili. They’re a hit at holiday gatherings too, adding a unique touch to the bread basket. The subtle sweetness and golden color make them a beautiful and delicious complement to any dish. Plus, they remind me of the comforting cornbread my grandmother used to make, with a modern, vegan twist that everyone can enjoy.
Recipe Details
- Cuisine: American
- Servings: 12 rolls
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 15 minutes (includes rising time)
Ingredients
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup warm unsweetened almond milk (or any plant-based milk)
- 1/4 cup vegan butter, melted
- 1/2 cup warm water
- 2 tablespoons vegetable oil (for brushing)
Equipment/Utensils
- Large mixing bowl
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Kitchen towel
- Pastry brush
Preparation Steps
- Prepare the Dough: In a large mixing bowl, combine the cornmeal, flour, sugar, yeast, and salt. Stir until the dry ingredients are well mixed.
- Mix the Liquid Ingredients: In a small saucepan, warm the almond milk and water to about 110°F-115°F. Add the melted vegan butter and stir to combine.
- Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the dry ingredients. Stir until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
- First Rise: Lightly grease a clean bowl with a bit of oil and place the dough inside. Cover with a kitchen towel and let it rise in a warm place for about 45 minutes to 1 hour, or until the dough has doubled in size.
- Shape the Rolls: Punch down the dough to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball. Arrange the rolls on a parchment-lined baking sheet, ensuring they’re evenly spaced.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise again for about 15 minutes, until they’re puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with vegetable oil for a golden finish. Bake for 20-25 minutes, or until the rolls are golden brown on top.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving. They’re best enjoyed warm.
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Folate: 6%
- Magnesium: 4%
- Vitamin A: 2%
- Potassium: 2%
These Vegan Cornbread Rolls offer a wonderful balance of sweetness and savory flavor, making them versatile enough to accompany a variety of dishes. Their light, fluffy texture and golden color are sure to impress at any table, while their delicious taste will keep everyone coming back for more. Enjoy baking these delightful rolls and sharing them with your loved ones!
Vegan Cornbread Rolls
Vegan Cornbread Rolls bring together the comforting, slightly sweet taste of classic cornbread with the satisfying texture of a soft, fluffy roll. These rolls are perfect for anyone who loves cornbread but wants a twist on the traditional loaf or muffin form. They’re entirely plant-based, making them a delightful addition to any meal, especially for those embracing a plant-based lifestyle.
Ingredients
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1 packet 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup warm unsweetened almond milk or any plant-based milk
- 1/4 cup vegan butter melted
- 1/2 cup warm water
- 2 tablespoons vegetable oil for brushing
Instructions
- Prepare the Dough: In a large mixing bowl, combine the cornmeal, flour, sugar, yeast, and salt. Stir until the dry ingredients are well mixed.
- Mix the Liquid Ingredients: In a small saucepan, warm the almond milk and water to about 110°F-115°F. Add the melted vegan butter and stir to combine.
- Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the dry ingredients. Stir until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
- First Rise: Lightly grease a clean bowl with a bit of oil and place the dough inside. Cover with a kitchen towel and let it rise in a warm place for about 45 minutes to 1 hour, or until the dough has doubled in size.
- Shape the Rolls: Punch down the dough to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball. Arrange the rolls on a parchment-lined baking sheet, ensuring they’re evenly spaced.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise again for about 15 minutes, until they’re puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with vegetable oil for a golden finish. Bake for 20-25 minutes, or until the rolls are golden brown on top.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving. They’re best enjoyed warm.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Folate: 6%
- Magnesium: 4%
- Vitamin A: 2%
- Potassium: 2%
