Delicious Vegan African Cuisine

Vegan Cheese and Poppy Seed Bread Rolls

Happy Saturday!

i recently bought myself danish dough whisk After a friend recommended it. A tool designed to mix dough and batter more efficiently and easier to clean than a traditional whisk.

I decided to bake bread as a way to try out the whisk for the first time. Good old fresh bread that makes your home smell like bakery heaven. The recipe below can be used to make standard bread, but let’s do something a little more interesting and make vegan cheese and poppy seed rolls. If you don’t like that, feel free to use other toppings such as garlic flakes, sesame seeds, or mixed herbs.

These rolls are soft, crunchy and delicious.As always, if you try this recipe please message me or tag me to let me know Instagram.

Recommended tools and equipment:

danish dough whisk

mini square cake pan

pastry brush


(will be 18-20)

– 2 cups of plant-based milk, such as soy milk or oat milk

– 6 tablespoons melted vegan margarine (plus for brushing the dough)

– 1/3 cup granulated sugar

– 2 tbsp instant yeast

– 6-7 cups cake flour

– 1 tsp salt

– 3-4 tablespoons of sunflower oil to grease the bowl and pan

– 1-2 tbsp poppy seeds

– 3/4 cup grated vegan cheese


In a large mixing bowl, combine plant milk, melted vegan margarine, sugar, and instant yeast.

Add the flour and salt to the wet ingredients and use a whisk (or wooden spoon) to mix until you have a crumbly dough. Start with 6 cups of flour and add more if the dough is too wet and sticky.

Transfer the dough to a clean, lightly floured surface. Knead for 10 minutes until the dough is smooth and elastic to the touch. Do not put too much flour into the dough when kneading. The longer you knead, the less sticky it will be. Trust the process. If you have a stand mixer with a dough hook, you can use it to mix and knead the dough for 5 minutes instead of doing it by hand.

Lightly grease a mixing bowl with sunflower oil and place the dough balls inside. Rub the oil over the dough and cover the bowl with plastic wrap. Oil is used to keep the dough from sticking. Let the dough rise in a warm place in your kitchen for 45 minutes to 1 hour.

When the dough has doubled in size, punch it a few times to remove any air bubbles. Transfer the dough to a clean surface and knead for 2-3 minutes.

Divide the dough into 18-20 equal parts. Take each piece of dough and shape it into a thick baton about 9 inches long. If you don’t want to use square tins, you can also use muffin tins or place them freely on your baking tray (make sure there is a little space between each roll). Cover the rolls loosely with plastic wrap and let rise for an additional 25-30 minutes.

In the meantime, preheat the oven to 190°C.

Once the rolls have risen, use a pastry brush to dab melted vegan margarine onto each. This will give the roll a golden color. Sprinkle each roll with poppy seeds and grated vegan cheese (or other toppings of your choice).

Bake in the oven for 30 minutes. When it cools down a little, remove the roll from the mold and let it cool completely on a wire rack.


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