I love bread. I love all carbs really, but I really love bread.

Yeast bread is not always quick to make, but these rolls are!! Glory glory!

Most yeast dough requires at least an hour to rise, and then normally another half hour to full hour for a second rise.

These vegan onion rolls only require a 10 minute rest and they are in the oven!!

This means you can have homemade onion rolls start to finish in less than an hour.

Truth be told I made these rolls because I was attempting to veganize an Arby’s big beef and cheddar and that my friends required and onion bun! Because the big beef and cheddar is served on an onion bun I had not choice but to make my own, because all of the ones I have found at the bakery are not vegan.

When I was a kid my favorite sandwich was a turkey and cheeses with mayo on an onion roll. So now I plan on making these rolls on a regular basis! My sandwich game just got sooooo good, y’all!!!

So if you are new to bread making or have been doing it for eons, these rolls are so easy and really tasty. And if you have been missing eating an Arby’s big beef and cheddar on an onion bun, I am only here to help!!

INGREDIENTS:

3 1/2 cups all purpose flour
2 tablespoons active dry yeast
1 cup plus 3 tablespoons hot water, around 100-110 degrees
1/3 cup sugar
1-2 teaspoons salt
2 teaspoons onion powder
1 flax egg or starch egg (1 tablespoon flax meal or starch, 3 tablespoons water mixed)
1/3 cup neutral flavored oil, I used grape seed oil
1/2 a medium yellow onion, very finely diced

INSTRUCTIONS:

In a medium sized skillet, add the onions with a teaspoon oil. Sprinkle a little salt and sauté the onions over medium heat until the are soft and begin to brown. Allow to cool.
In a glass bowl, add yeast, water, and 1 tablespoon of sugar. Let sit for 10 minutes until the yeast becomes foamy. If the yeast does not bubble and foam you may have killed the yeast. The water must be warm but if its too hot it kills the yeast. I use hot tap water from the faucet.
If using a stand mixer, add flour, salt, and remaining sugar to the mixer bowl. Once yeast is ready, mix in flax egg, and oil to the the yeast mixture. Add the wet ingredients to the dry ingredients.
Mix on medium speed for 5 minutes. If the mixture is too dry, you can add a tablespoon more of water. If it seems too wet add a tablespoon more flour. The dough should be soft but not sticking to the sides of the mixer.
If mixing by hand, follow above instructions for combining ingredients. Once the dough is mixed, pour out on a clean counter top. and kneed by hand for 5 minutes.
Once dough is ready, divide into 9 equal pieces. If you want smaller buns, divide into 12 equal pieces. Form a disk shape with each piece of dough, but do not flatten them out. Place on a parchment lined cookie sheet. Divide the onions equally between the rolls, pressing them into the tops. You can brush the tops with 1 teaspoons of maple syrup mixed with 1/4 cup of milk to help the rolls brown.
Allow buns to rest for 10 minutes while you pre heat the oven to 425 degrees. Once the oven is ready, place buns inside and bake for 10 - 15 minutes. If the buns are not browning evenly, you can rotate the baking sheet halfway through baking.
Once buns are finished baking, allow to cool before serving.
You can freeze any left over buns in a freezer zip lock bag for up to a month.

If you like this recipe, then try these:

Carbs, carbs, glorious, delicious, most perfect food. Oh how I love you!

If I am going to eat soup, I want bread.

If I am going to eat pasta, I want bread.

Don’t even think of showing me a meatball and not also giving me some bread.

I LOVE bread. I LOVE carbs. Plain and simple, and I don’t even feel a little bad about it.

So bread bowls are just about the smartest bread food there ever was. It’s a bowl…..and it’s bread.

It’s bread that is actually made to hold your food. Ummmm, it does not get much better than that.

Listen, don’t be intimidated by bread making. It’s actually super easy and will save you a ton of money! It also makes your house smell really good, so that is an added bonus. This recipe is pretty basic, and pretty close to our artisan bread recipe, just shaped into bowls!

You can make this right in a stand mixer, but if you don’t have one, no worries, you are just gonna get yourself a little workout!! The bonus is you will burn some calories kneading the dough, so don’t have to feel badly about all the carbs you are about to cram in your face.

If you are at loss for what to serve up in these beautiful bowls, head over to our soup category under recipes for tons of ideas, or fill themwith our classic macaroni and cheese , or be a little extra and fill them with Spinach and Artichoke Mac and Cheese. Carbs inside of carbs, with an added bonus of CHEESE!!!

Spaghetti in a bread bowl???? Yes, yes and YES! We like to pile up Beyond Meatballs inside of these beauties and cover them in our all purpose cheese sauce. Like a meatball sub but totally better!!!

So get to bakin, then you can decide with you want to fill these bread bowls with. There are no wrong answers. I think next time I bake some I will use one as a quaso bowl. That way when its all gone, I can just eat the gooey, cheesy, bread.

Carbs for life!

INGREDIENTS:

6 1/2 cups all purpose flour
1 1/2 tablespoons dry active yeast
3 cups hot water
2 tablespoons sugar
2 tablespoons neutral oil
1 tablespoon salt

INSTRUCTIONS

In large bowl add hot water around 110 degrees. I just run my tap water until it is nice and hot, if you get the water too hot it will kill the yeast. Add the yeast and sugar and let sit for about 10 minutes, or until it is frothy and bubbly at top.
If using a stand mixer, attach the bread hook. Add the flour, salt and oil. Once the yeast mixture is ready add it to the bowl. I like to use a large spoon to fold everything together before starting the mixer. It cuts down and flour flying everywhere and making a huge mess. (live and learn.) Turn the mixer on medium speed and allow the dough to mix for about 5 minutes. If it seems too sticky and wet and isn’t forming a dough ball, add some flour a few tablespoons at a time. If it seem too dry and isn’t coming together, a little water a few tablespoons at a time. You want a soft dough but not so sticky you can not handle it.
If you do not have a stand mixer, combine all ingredients in a large bowl as stated above and mix well. Once all of the ingredients are incorporated turn the dough out to a clean floured surface and knead by hand for 5 minutes. Again the dough should be soft but able to handle without it being too sticky.
Once dough has been kneaded, form it into a ball place it in bowl that has been lightly coasted in oil. Cover the bowl wth a kitchen towel or plastic kitchen wrap and place in the oven, turned off, or on the bread proof stetting if you have one. Allow the dough to double in size. The amount of time will vary depending on weather and temperature but should take between 30 to 45 minutes.
Once the dough has doubled in size, turn it out onto a clean, floured surface. Divide the dough evenly into 6-8 pieces, depending on how big you want your bowls. Form each each piece into a round ball shape. Place the dough balls on a parchment lined baking sheet at least three inches apart. I like to use 2 baking sheets just to avoid over crowding and to prevent the bread bowls from sticking together as they bake. Pop the baking sheets back in the oven for about 20 minutes. After 20 minutes remove from oven.
Preheat oven to 500 degrees.
You can mix a few teaspoons of maple syrup with 1/4 of water and brush the tops of the bread bowls before baking to help them brown. I like to sprinkle mine with coarse sea salt. You can also sprinkle them with sesame seeds, or even everything bagel seasoning. You can also leave them plain.
Place the baking sheets into the oven and reduce heat to 425 degrees. Bake the bread bowls for 10-15 minutes or until the tops are browning and the bread bowls sound hollow when you tap them.
Remove from oven and allow to cool completely before storing in an airtight container until use.

To use the bowls, cut the tops with a sharp knife and hollow out the inside. Fill with soup, stew, spaghetti, meatballs, Mac and cheese, or whatever you like.

If you like this recipe, then try these:

Vegan Beyond Meatball Filled Bread Bowls

Quick Vegan Onion Rolls

INGREDIENTS:

INSTRUCTIONS:

Easy Vegan Bread Bowls

INGREDIENTS:

INSTRUCTIONS