Prep
2h 20m
Cook
15m
Total
2h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend silken tofu until completely smooth.
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For
12
M
I
For the dough:
250
g
Plain flour
300
g
Silken tofu
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Per Serving
Calories
127kcal
Fat
5g
Saturates
1g
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- The dough should be soft but not sticky. If it’s sticking to the bowl or your hands, add flour a tablespoon at a time until it becomes smooth and manageable. - If kneading by hand, it may take slightly longer than 10 minutes. You’re looking for a smooth, elastic dough that springs back slightly when pressed. - Proofing time can vary depending on the temperature of your kitchen. The dough is ready when it has roughly doubled in size rather than strictly after a set time. - When shaping the dough balls, try to tuck the edges underneath to create a smooth top. This helps them rise evenly and bake into nice round rolls. - If you don’t have fresh herbs for the butter, dried herbs work well too. Just use about a third of the amount as they’re more concentrated. - These are best eaten fresh and warm, but they’ll keep in an airtight container for a couple of days. Reheat in the oven for a few minutes to bring them back to life.
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Prep
2h 20m
Cook
15m
Total
2h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend silken tofu until completely smooth.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the dough:
250
g
Plain flour
300
g
Silken tofu
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
127kcal
Fat
5g
Saturates
1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
- The dough should be soft but not sticky. If it’s sticking to the bowl or your hands, add flour a tablespoon at a time until it becomes smooth and manageable. - If kneading by hand, it may take slightly longer than 10 minutes. You’re looking for a smooth, elastic dough that springs back slightly when pressed. - Proofing time can vary depending on the temperature of your kitchen. The dough is ready when it has roughly doubled in size rather than strictly after a set time. - When shaping the dough balls, try to tuck the edges underneath to create a smooth top. This helps them rise evenly and bake into nice round rolls. - If you don’t have fresh herbs for the butter, dried herbs work well too. Just use about a third of the amount as they’re more concentrated. - These are best eaten fresh and warm, but they’ll keep in an airtight container for a couple of days. Reheat in the oven for a few minutes to bring them back to life.
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Made it?
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