These Chipotle Chile Pepper Rolls are a sure way to kick up the heat at any lunch or dinner, both formal and informal. Every bite leads to a spicy surprise!
Chipotle Chile Pepper Rolls [Vegan]
6 large rolls
- 1/2 cup sun-dried tomatoes
- 1 cup boiling water (reserving 3/4 cup of the liquid)
- 2 tsp. instant yeast
- 1 tbsp. flaxseed meal + 3 tbsp. water (whisk together and let sit for a few minutes)
- 1 tbsp. chipotle chile peppers in adobo
- 1/4 tsp. smoked paprika
- 1/4 tsp. chipotle chile powder
- 1 tsp. salt
- 2 tbsp. coconut oil
- 2 1/2 cups whole wheat flour
- 1 1/4 cups bread flour
- Line a baking sheet with parchment paper and prepare a large bowl by spraying it lightly with cooking oil. Set aside.
- Place the sun-dried tomatoes in a small bowl and pour the boiling water over them. Let sit for about 15 minutes or until softened. Drain the tomatoes but reserve 3/4 cup of the liquid.
- In a food processor, combine the sun-dried tomatoes, the soaking liquid, yeast, flaxseed mixture, 1 tbsp. chipotle in adobo, the smoked paprika, chipotle chile powder, and the salt. Process until very smooth.
- Scrape this mixture into the bowl of a stand mixer, and then add the remaining ingredients. Using the dough hook knead the dough for about 10 minutes, adjusting so that it’s not too dry nor too wet. The dough should feel slightly sticky.
- Place the dough in the oiled bowl, cover with plastic wrap, and let rise for about 90 minutes. Place the dough on a lightly floured surface and divide into 6 pieces (they should weigh about 4 oz. each), roll them into balls, and place on the prepared baking sheet. Gently press the buns down. Cover with a clean cloth or plastic wrap and let rise for about another hour.
- Preheat the oven to 375F. When the buns have nearly doubled in size, bake them for about 20 minutes, or until crusty and a deep reddish brown. Let cool completely before slicing.