Post coming a little later in the day than usual because... I moved this week! It was a chaotic mess, as moving always is, but the NYC apartment kitchen of my dreams is happening. I just moved from one part of Manhattan to another, closer to work, and into a much bigger space. Stay tuned, I may do a kitchen tour next week instead of the usual recipe, if I can get everything organized!
For this week though, I made these last weekend and they were my last bake before the move. They are fluffy, sweet, and onion-y... the perfect dinner roll or little snack. Reid did eat 4 in one day at one point, even after they were a bit stale, so hopefully that speaks for itself.
They are best on the day they are baked, so if you do not finish them, I would recommend freezing. I find that is usually the best way to store freshly baked bread, and this is no exception.
50g fed sourdough starter
200g canned coconut milk*
40g cane sugar
75g whole wheat flour (I used freshly milled Yecoro Rojo wheat berries)
250g bread flour
1/4 cup freshly minced chives
1 tsp oil to grease the pan
1 tbsp melted vegan butter for coating (I like Miyoko's or Kite Hill)
*For the coconut milk - Canned coconut milk will often separate in the can into a solid and liquid. For this recipe, I like to add the whole can of coconut milk, solids and liquids, to a blender and blend on high until it is smooth and creamy. Then, weigh out 200g of coconut milk from this blended mixture. You can store any leftover coconut milk into the refrigerator, although it will separate again.
Whisk together the sourdough starter, coconut milk, and sugar in a large mixing bowl or the mixing bowl of a stand mixer until fully combined.
Add the flours, salt, and chives, and mix until it forms a shaggy dough.
Knead the dough, by hand or using a stand mixer with dough hook attachment, until soft and smooth. This will take about 3-5 minutes in the stand mixer or 5-10 minutes by hand.
When the dough is a smooth ball, leave to rise in the bowl, covered, overnight or for about 12 hours.
After the rise, preheat the oven to 350 F. Divide the dough into 9 roughly equal portions. My recipe made 9 70g rolls. Roll each portion into a smooth ball, and place in a greased 9" by 9" ceramic or glass baking pan, as pictured below.
Cover the baking pan and leave the rolls to rise again for 3-5 hours, until they are touching and puffed up, as pictured below. When they are done rising, uncover and brush the top of each roll with the melted vegan butter.
Bake for 25 minutes. Remove from the oven and run a butter knife around the edge of the baking dish to remove any bits that are sticking. Invert the baking dish to remove the rolls, and then place the rolls on a wire rack to cool completely.
Enjoy these as is, or tear open while warm and add your favorite vegan butter. They are the perfect accompaniment to any meal!