We are having leftovers tonight, so I thought I would post my veganized version of Pan Chanco's Lemon Currant Rolls. These take some time and a little skill, but they are totally worth it. You could easliy half the recipe for less rolls.
DOUGH
- 2 tbsp active dry yeast
- 1/2 tsp sugar
- 3/4 c warm water
- 3/4 c firm silken tofu (Mori-Nu)
- 1 1/4 c plain soymilk
- 1/2 c non-hydrogenated margarine (Earth Balance)
- 7 c all purpose flour
- 1/2 c sugar
- 2 tsp sea salt
- 3/4 c currants
FILLING
- 1/2 c non-hydrogenated margarine, room temp
- 1 1/4 c brown sugar
- 4 tsp cinnamon
ICING
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 c icing sugar
METHOD:
1. Dissolve yeast and sugar in warm water in a large bowl. Set aside to proof.
2. While yeast is proofing, warm soymilk gently on stove in a medium saucepan, and then melt maragine into the warm soymilk. Blend in the tofu right in pan with a hand blender. If you don't have a hand blender, get one.
3. Mix together flour, sugar, salt and currants in a separate bowl. Fold dry ingredients into liquid ingredients.
4. Turn onto a floured surface and knead until smooth. Shape into a ball and place in a bowl greased with margarine. Turn to coat thoroughly. Let rest in a warm place until doubled in size.
5. Make filling and set aside.
6. Preheat oven to 350F (180C). Turn dough into floured surface and roll into a large rectangle about 3/4 inch thick. You are going to need a lot of space. This makes 18 rolls, about 2.4 inches thick, so your rectangle needs to be about 10"x45"
7. Spread filling evenly over the dough and roll dough into a long cylinder along the long side (i.e. you will have a 45" cylinder.
8. Cut dough into 18 pieces, each about 2.5" thick. Place each piece in a greased (or non-stick) muffin tin cup.
9. Bake for 25-30 mins. Cool.
10. In a small saucpan, warm lemon juice and add icing sugar, stirring until sugar dissolves. Drizzle over slightly warm rolls.
