Deliciously Cheezy Vegan Pizza Scrolls (Bread Rolls)

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OMFG I DISCOVERED SOMETHING AMAZING! Or, I should say, a new way of baking bread/scrolls that turn out perfect.

Before, I always thought to get a soft inside and crunchy outside means to bake it in low temperature for a long time, but that just made the inside a bit hard and outside like stones, as in, the water inside all went, and the crust was too hard…

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This trick I came to realise, makes it perfectly soft inside, while keeping the outside crunchy, but at the same time, you still feel the moist from the bread, it really makes it so good!

Sometimes, it’s really fun to take what you learned and transfer it over to other stuff!

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The key is to bake the bread in higher temperature for a shorter time. That actually also helps the sides or top brown quicker. I used to bake it for so long and the top never browns, until I just ran out of patience and took it out anyway. I’m so excited to share this trick, as I learned this from baking the mini garlic bread sticks.

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OMG and pizza scrolls, in other words, pizza bread rolls, are SO DARN GOOD I wish I baked twice as much. I absolutely recommend it with Rao’s Arrabbiata, as seriously – no other sauce comes in close in terms of quality. I would even recommend buying it online if you can’t get access to it, that’s how good it is!

The cheese I used was Trader Joe’s, and it melts really well. I haven’t tried it with other brands like Daiya though.

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Deliciously Cheezy Vegan Pizza Scrolls (Bread Rolls)

1/2 cup warm water
1/4 cup white grape juice
1 tablespoon extra light olive oil
1 tablespoon dry active yeast
1 1/4 cup whole wheat pastry flour (and more for kneading)
3/4 cup all purpose flour
1/4 teaspoon Himalayan/sea salt
1 tablespoon extra light olive oil
2 cloves garlic, minced
A pinch of Himalayan/sea salt
1/3 cup high quality pasta sauce (I used Rao’s Arrabbiata)
A few sprinkles dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
A pinch of red pepper flakes (optional)
1/4 cup and 1 tablespoon vegan mozzarella shredded cheese (I used Trader Joe’s Vegan Mozzarella style shreds)

Combine the warm water with white grape juice in a small bowl to make a liquid that’s lukewarm. Add the olive oil and yeast, and stir until you see bubbles and most of the yeast is dissolved.

Add the whole wheat pastry flour with the all purpose flour and salt in a large bowl, then drizzle the liquid with the water, grape juice, oil and yeast. Stir, then knead with your hands until the dough is smooth and silky, and does not stick.

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Leave it in a warm place (I like to turn my oven on for a bit, then turn it off and open the lid, then have it sit on the lid of the oven) to rise for a couple of hours.

After rising the dough for 2 hours, preheat oven to 475°F (246°C)

Once the dough has doubled its original size, punch it down and knead it again. If it’s super sticky (like mine was), add about 2 teaspoons to a tablespoon of whole wheat pastry flour and knead until it no longer sticks.

Add a little more flour on a flat, wooden board and lay the dough out. Use a rolling pin to roll it into a large rectangle. Don’t flatten it too much, but it should be flat enough to roll without too much troubles.

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Leave the dough sitting on the board and prepare the topping.

Peel and mince two cloves of garlic and combine it with the olive oil and salt in a small bowl. Have a pastry brush ready as well. Also, prepare the pasta sauce (I absolutely recommend Rao’s Arrabbiata, nothing else can ever hold up to that) and vegan cheese.

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Firstly, use the pastry brush to paint on the oil and garlic. Then, add the pasta sauce and spread it evenly. Next, sprinkle on all across the surface the oregano, garlic powder, smoked paprika and red pepper flakes. Finally, spread the 1/4 cup vegan cheese (only for now) on the very top.

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Carefully roll the dough up into a jelly-roll kind of thing, then use a sharp knife to carefully cut it into small scrolls. Be really careful because it will break easily.

Transfer the scrolls onto an oven tray sprayed with non-stick oil. Sprinkle the remaining vegan cheese on top of each scroll. Lay it close to each other and give it about 15 minutes to rise some more.

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Bake in the oven for about 17 minutes. Allow the scrolls to cool but cover it with foil when you’re waiting for it to cool so the water doesn’t escape. Use a knife to cut sides of the scrolls (because they’re probably joined together by now).

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Deliciously Cheezy Vegan Pizza Scrolls (Bread Rolls)
Serves: 2
 

Ingredients
  • ½ cup warm water
  • ¼ cup white grape juice
  • 1 tablespoon extra light olive oil
  • 1 tablespoon dry active yeast
  • 1¼ cup whole wheat pastry flour (and more for kneading)
  • ¾ cup all purpose flour
  • ¼ teaspoon Himalayan/sea salt
  • 1 tablespoon extra light olive oil
  • 2 cloves garlic, minced
  • A pinch of Himalayan/sea salt
  • ⅓ cup high quality pasta sauce (I used Rao’s Arrabbiata)
  • A few sprinkles dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • A pinch of red pepper flakes (optional)
  • ¼ cup and 1 tablespoon vegan mozzarella shredded cheese (I used Trader Joe’s Vegan Mozzarella style shreds)

Instructions
  1. Combine the warm water with white grape juice in a small bowl to make a liquid that’s lukewarm. Add the olive oil and yeast, and stir until you see bubbles and most of the yeast is dissolved.
  2. Add the whole wheat pastry flour with the all purpose flour and salt in a large bowl, then drizzle the liquid with the water, grape juice, oil and yeast. Stir, then knead with your hands until the dough is smooth and silky, and does not stick.
  3. Leave it in a warm place (I like to turn my oven on for a bit, then turn it off and open the lid, then have it sit on the lid of the oven) to rise for a couple of hours.
  4. After rising the dough for 2 hours, preheat oven to 475°F (246°C)
  5. Once the dough has doubled its original size, punch it down and knead it again. If it’s super sticky (like mine was), add about 2 teaspoons to a tablespoon of whole wheat pastry flour and knead until it no longer sticks.
  6. Add a little more flour on a flat, wooden board and lay the dough out. Use a rolling pin to roll it into a large rectangle. Don’t flatten it too much, but it should be flat enough to roll without too much troubles.
  7. Leave the dough sitting on the board and prepare the topping.
  8. Peel and mince two cloves of garlic and combine it with the olive oil and salt in a small bowl. Have a pastry brush ready as well. Also, prepare the pasta sauce (I absolutely recommend Rao’s Arrabbiata, nothing else can ever hold up to that) and vegan cheese.
  9. Firstly, use the pastry brush to paint on the oil and garlic. Then, add the pasta sauce and spread it evenly. Next, sprinkle on all across the surface the oregano, garlic powder, smoked paprika and red pepper flakes. Finally, spread the ¼ cup vegan cheese (only for now) on the very top.
  10. Carefully roll the dough up into a jelly-roll kind of thing, then use a sharp knife to carefully cut it into small scrolls. Be really careful because it will break easily.
  11. Transfer the scrolls onto an oven tray sprayed with non-stick oil. Sprinkle the remaining vegan cheese on top of each scroll. Lay it close to each other and give it about 15 minutes to rise some more.
  12. Bake in the oven for about 17 minutes. Allow the scrolls to cool but cover it with foil when you’re waiting for it to cool so the water doesn’t escape. Use a knife to cut sides of the scrolls (because they’re probably joined together by now).


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