Vegan Rye Dinner Rolls

Nothing will beat the aroma of freshly baked breads at home na, finally after many cakes and wonderful challenges, our this month's  Baking Eggless, a baking event started by Gayathri,  landed on dinner rolls. Priya Srinivasan suggested this amazing dinner rolls from Cooking Classy and am sure the home bakers like me who are all part of this baking event will definitely come out with different egg subsitutes and mine is silken tofu. Have you ever tried breads with tofu, if not you guys have to give a try. Tofu gives a wonderful texture and make breads very soft,spongy and definitely you need less butter or oil. Am happy that i prepared my dinner rolls with this incredible soya cheese.

I tried my hands in baking breads with rye flour few weeks back for a baking event, obviously i loved the addition of this healthy flour instead of wheat flour in my breads. Then i prepared many bakes with this super healthy flour. My today's post for baking eggles event  is a vegan dinner rolls with rye flour, silken tofu, olive oil with some red chillies flakes and herbs, yep this dinner rolls is not the sweet one. I prepared this dinner rolls few days back for our dinner and served it with some grilled meats and carrot salad. Tofu in this dinner rolls turned it out extremely soft and herbs and chilly flakes gives a wonderful flavour.If you dont have rye flour you can skip it and use very well wheat flour, mix and match the ingredients according to your tastebuds.This dinner rolls stayed prefect even after two days in room temperature.

2cups Rye flour
2cups All purpose flour
2+1/4tsp Active dry yeast
1cup Silken tofu (pureed)
1/2cup Luke warm water
1/2cup Olive oil
2tsp Sugar
1tbsp Salt
1/2tsp Dry red chilly flakes
1tsp Dry herbs (i used parsley & thymne leaves)
Sesame seeds


Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the both flours, dry red chilly flakes, dry herbs in a bowl, mix everything well.

Slowly add the foamy yeast,pureed tofu and olive oil and knead as a soft dough.

Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.

Let them sit for an hour until they double the volume..

After an hour, punch down the doubled dough and knead again..

Make 16 small sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place..

Preheat the oven to 350F.

Brush the breads with olive oil,sprinkle the sesame seeds on the top and bake in middle rack for 20-25 minutes until a golden brown crust forms over the bread.

Put off the oven and take off the mould and let them cool..

Serve with salads,soups or with any spreads.