I’m going on a cruise in two weeks, I’ve been thinking and stressing a little over the whole food situation, as a fellow vegan I’m sure you can relate. They have done alright accommodating my diet in the past but I’m trying a new cruise line for this trip. On my last cruise I remember the servers walking by with the bread basket and being really disappointed that all the bread had dairy in it, I was especially upset about not being able to try their Olive Loaf. Thinking back on that is what gave me the inspiration to create this recipe.
These are the absolute best rolls I have ever eaten, my husband said the same, no joke. These Cracked Pepper & Olive Dinner Rolls are:
I hope you love this recipe!
2 Teaspoons Dry Active Yeast
1/4 Cup lukewarm Water
1 3/4 Cups Unbleached All Purpose Flour
1/2 Teaspoon Sea Salt
1 Teaspoon Pure cane sugar
2 Teaspoons Cracked Black pepper
1/2 Cup Black Olives, roughly chopped
1/2 Cup Plant based milk (I like to use unsweetened unflavored coconut milk beverage)
1/2 Tablespoon Extra virgin olive oil
1-2 Tablespoon Vegan Butter, melted
Add yeast into lukewarm water and let sit until bubbly, about 5 minutes.
In a mixer with dough hook attachment, mix flour with salt and sugar. Then add in chopped olives, and cracked black pepper, mix until combined.
Pour yeast water, plant based milk, and olive oil into flour. Mix on low speed until ball starts to form, increase speed to medium- medium high and let mixer knead dough 3-5 minutes.
Transfer dough to a lightly oiled bowl. Cover and let rise 1 hour or until doubled in size.
Punch dough down. On a lightly floured surface, knead and divide dough into 8 equally sized pieces, roll into balls.
Place balls of dough on a cookie sheet lined with parchment paper, spacing about 1/2-1 inch apart. Cover and let rise another 30 minutes or until doubled in size.
Lightly brush tops with melted vegan butter.
Bake at 400°F for 12- 14 minutes or until lightly browned and rolls spring back when gently poked.
Immediately after removing rolls from oven lightly brush tops with any remaining melted vegan butter.
Cool, Serve & Enjoy!
Yield: 8 Prep time: roughly 2 Hours Cook time: 12-14 minutes