VEGAN: Roasted Garlic And Herb Dinner Rolls
A fancy yet very simple to make and delicious vegan dinner roll.
Would you agree that no meal is complete without bread? One thing is for sure about this recipe. This is so darn good!!! If you are more of a bread eater than having mashed potato or rice or even tacos, then this bread recipe is one that you should definitely put in your menu list.
This is a very tasty dinner roll given the different herbs and the almond milk combined. It is such a heavenly treat that no one will be able to say no to.
You can also be as creative as possible with these dinner rolls. You can go with the basic shape or you can make them into pretty knots or whatever your imagination brings out. Try it out and tell me what you think.
Check out the recipe below.
Vegan Roasted Garlic And Herb Dinner Rolls
for the rolls:
3 cups (12 3/4 oz) all-purpose flour
4 Tbsp potato flour*
1 Tbsp white sugar
2 tsp active dry yeast
1 1/4 tsp salt
2 tsp dried italian herbs
1 Tbsp nutritional yeast
2 Tbsp (7/8 oz) olive oil
1/2 cup (4 oz) lukewarm water
1/2 cup (4 oz) almond milk*
3 cloves roasted garlic, mashed
for the roasted garlic butter:
2 cloves roasted garlic, mashed
2 Tbsp melted butter (I used Earth Balance)
Place all the garlic cloves (5 total) in a heavy skillet over medium-high heat. Cook, turning every few minutes, until blacked in spots on all sides. Let cool, then remove the skins.
Combine the flour, potato flour, sugar, yeast, salt, herbs, and nutritional yeast in the bowl of a stand mixer*. Add the remaining bread ingredients, including the 3 cloves of mashed garlic, and mix together to form a shaggy dough (a Danish Dough Whisk is the best tool for this job).
Attach your dough hook to your mixer and knead on medium-low speed for about 10 minutes, until a smooth dough forms*. Scrape the dough out of the bowl and use your hands (I recommend oiling them with spray oil) to shape into a ball. Oil the same bowl and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size.
When the dough is done rising, turn out onto an oiled cutting board. Use your hands to press into a rough rectangle, then use a rolling pin to roll it out into a 13″x10″ rectangle. Cut the dough the long ways into 1″ strips.
Follow the instructions and photographs in the text above to tie the knots. Arrange them on a baking sheet about 2″ apart, then spray with spray oil and cover with plastic wrap completely.*
Let rise until very puffy, about 1 hour. 20 minutes before baking time, preheat oven to 350°F.
Bake for 17 minutes, until golden brown on top.
While the rolls/knots bake, combine the melted butter with the remaining 2 cloves of roasted garlic.
When the rolls are done baking, transfer them to a cooking rack and brush with the roasted garlic butter. Enjoy immediately!
A very big thank you to mycaliforniaroots.com for this amazing recipe.