Strawberry Vegan Rolls (Print Version)
# Ingredients:
→ Dough
01 -
Pink food coloring gel
02 -
480g plain flour, plus a bit extra for sprinkling
03 -
50g white sugar
04 -
7g packet of active dry yeast
05 -
115g non-dairy butter
06 -
400ml plant-based milk, room temp
→ Filling
07 -
130g raspberry or strawberry preserves
08 -
50g fresh strawberries, diced
09 -
50g sugar
10 -
1 tbsp water
11 -
100g raspberries, fresh or frozen
12 -
2 tbsp cornstarch
→ Cream Cheese Frosting
13 -
60g plant-based butter
14 -
40g dairy-free cream cheese
15 -
150g powdered sugar
16 -
Dairy-free milk, for consistency
17 -
1 tsp vanilla extract
→ Decoration
18 -
Fresh strawberries
19 -
2 tbsp freeze-dried strawberries or raspberries
# Instructions:
01 -
Heat up the butter in a tiny saucepan. Mix the sugar, warm milk, yeast, and melted butter in a large bowl. Stir, cover it up, and let it sit somewhere cozy for about 10 minutes until it foams up.
02 -
Pour flour into a big bowl, add the yeast mix and some food gel. Work it with your hands until it's elastic and smooth. Shape into a ball, coat lightly with oil in a bowl, cover it up, and let it double for 1-2 hours.
03 -
Place the raspberries, water, sugar, preserves, and cornstarch in a saucepan. Cook on medium heat for 5-8 minutes until the mixture thickens. Let it cool totally before spreading.
04 -
Flatten the dough into a rectangle about 16x24 inches. Smear the filling across it, top with chopped strawberries, and leave a border around the edges. Start rolling up the long side, then slice into 9-10 pieces. Arrange in a greased 11x9-inch pan and let them puff up for about 45 minutes.
05 -
Brush the tops of the rolls with dairy-free milk. Bake in a fan oven preheated to 180°C for 25-30 minutes until they turn golden. Let them cool fully before adding frosting.
06 -
Blend the vegan butter and cream cheese until creamy. Add powdered sugar and vanilla, stirring until smooth. Adjust using more butter or a splash of milk if needed. Layer frosting on the cooled rolls and finish with dried and fresh berries.
# Notes:
01 -
Best enjoyed fresh but can be stored in the fridge in an airtight container for up to 2 days.
02 -
Great vegan butter options: Naturli Block, Violife, or Flora Plant Butter.
03 -
Most plant-based cream cheeses work—try Violife Cream Original.