Vegan Milk Rolls with Soy Cream

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	1 hr 45 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Weigh and mix the dry ingredients in a large bowl. Heat the soy cream lukewarm in a small saucepan. Crumble the yeast and use a fork to stir into the warm soy cream until it has dissolved. Add the yeast mixture to the dry ingredients and knead a soft, pliable dough. Let rise in the bowl in a warm place, covered with a damp tea towel, for about 30 minutes.
If the dough has visibly enlarged, knead it well on a floured surface. Roll out the dough about 1.5-2 cm thick and cut out circles. Knead, roll out and cut out the supernatants again until the dough is used up. Place the circles on a baking sheet lined with baking paper, brush with water and let rise in a warm place for another half an hour.
If you want raisin rolls, you can soak a handful of raisins in cold water for 5 minutes, squeeze them out and knead them into the dough.
Preheat the oven to 200 ° C. Brush the pastry again with a little water and bake for about 10-15 minutes on the middle rack.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.