Lemon Currant Rolls

We are having leftovers tonight, so I thought I would post my veganized version of Pan Chanco's Lemon Currant Rolls. These take some time and a little skill, but they are totally worth it. You could easliy half the recipe for less rolls.

DOUGH

- 2 tbsp active dry yeast

- 1/2 tsp sugar

- 3/4 c warm water

- 3/4 c firm silken tofu (Mori-Nu)

- 1 1/4 c plain soymilk

- 1/2 c non-hydrogenated margarine (Earth Balance)

- 7 c all purpose flour

- 1/2 c sugar

- 2 tsp sea salt

- 3/4 c currants

FILLING

- 1/2 c non-hydrogenated margarine, room temp

- 1 1/4 c brown sugar

- 4 tsp cinnamon

ICING

- 2 tbsp freshly squeezed lemon juice

- 1 1/2 c icing sugar

METHOD:

1. Dissolve yeast and sugar in warm water in a large bowl. Set aside to proof.

2. While yeast is proofing, warm soymilk gently on stove in a medium saucepan, and then melt maragine into the warm soymilk. Blend in the tofu right in pan with a hand blender. If you don't have a hand blender, get one.

3. Mix together flour, sugar, salt and currants in a separate bowl. Fold dry ingredients into liquid ingredients.

4. Turn onto a floured surface and knead until smooth. Shape into a ball and place in a bowl greased with margarine. Turn to coat thoroughly. Let rest in a warm place until doubled in size.

5. Make filling and set aside.

6. Preheat oven to 350F (180C). Turn dough into floured surface and roll into a large rectangle about 3/4 inch thick. You are going to need a lot of space. This makes 18 rolls, about 2.4 inches thick, so your rectangle needs to be about 10"x45"

7. Spread filling evenly over the dough and roll dough into a long cylinder along the long side (i.e. you will have a 45" cylinder.

8. Cut dough into 18 pieces, each about 2.5" thick. Place each piece in a greased (or non-stick) muffin tin cup.

9. Bake for 25-30 mins. Cool.

10. In a small saucpan, warm lemon juice and add icing sugar, stirring until sugar dissolves. Drizzle over slightly warm rolls.