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In a small bowl, combine the warm almond milk, yeast, and 1 tablespoon of the sugar. Set aside for 10 minutes or until foamy. *see note 1.
In a large mixing bowl, whisk together the flour, sugar and salt. Add the melted vegan butter and the almond milk yeast mixture. Using a dough hook on a stand or hand-held mixer, mix for 5 minutes, or until the dough is elastic but moist and begins to pull away from the hook. Transfer dough to a lightly floured surface and knead it a few times to form a ball. Alternatively, knead the dough by hand on a clean surface dusted with flour. The dough should be soft and slightly sticky. If it's too sticky add a bit more flour.
Transfer the dough to a large greased bowl, cover with a damp cloth and let it rise for one hour, or until double in size. * see note 2.
While the dough is rising, begin to prepare your filling. In a saucepan, melt vegan butter over low heat. Stir in the brown sugar, and allow the mixture to simmer until the sugar is fully dissolved. Add almond milk and flour and stir until the sauce begins to thicken. Add the breadcrumbs, stir to combine. Set aside to cool. The filling will thicken as it cools.
Line a baking tray with parchment paper and preheat oven to 325° F (165° C).
Punch the dough down and divide it into two balls. On a lightly floured surface, roll each ball into a log and cut each log into eight equal pieces. You should have 16 dough balls. Transfer them them to the prepared baking tray, cover it with a damp cloth, and allow the dough balls to rest for 15 minutes.
Roll each dough ball into a 3x5 inch rectangle. Add a teaspoon of the filling, leaving the borders clear of filling. Starting from the shortest edge of the rectangle facing you, roll the dough up tightly, sealing the seam so that the filling doesn't leak out.
Put breadcrumbs for the outer coating in a shallow bowl.
Brush the outside of the prepared rolls with melted butter and roll each one in the breadcrumbs. Place seam side down on the baking tray and bake for 20 minutes.