Hi there! Here’s a quick recipe for the dinner rolls (full one on the blog):
For the bread:
1 head garlic
7/8 cup plant-based milk (preferably soy or oat milk)
2 tbsp vinegar or lemon juice
2 1/4 tsp (1 packet) active dry yeast
3 tbsp (40 grams) sugar
5 1/2 cups (690 grams) all purpose flour
2 tsp sea salt (plus more for garnish)
1/3 cup (76 grams) cold vegan butter (cut into small cubes)For the herby butter topping:
4 tbsp vegan butter
2 cloves garlic (roasted, minced, or grated)
2 tbsp chopped fresh parsley
1/4 cup plant-based milk or JUST Egg
1 tbsp course or flakey sea salt
Roast your garlic in the oven (you can skip the garlic if you want). Make vegan buttermilk by whisking together plant milk + vinegar. Warm it in the microwave so it’s not too hot. Add warm water to standmixer, together with yeast and sugar. Once it foams, add flour, roasted garlic, and salt to yeast mixture. Mix on low with hook attachment. Add buttermilk and mix until shaggy dough forms. Increase speed to medium low and add butter until fully incorporated. Mix on medium for 20 to 25 minutes, until dough is smooth and elastic. Proof for 60-90 mins until doubled in size. Punch down and shape into equal sized balls (12). Add to greased baking pan that’s not to large (they balls should feel snug but not tight). Proof for another 60 mins. In the meantime, preheat your oven to 350° F. Melt your vegan butter with your garlic. Incorporate parsley. Add half this garlic butter to a small bowl and whisk in JUST Egg or plant milk. Brush the latter on the dough before baking in the oven for 15 mins. Brush with more of the wash and bake for an additional 10 minutes until tops are golden brown. Remove and brush with garlic butter. Sprinkle with sea salt and serve.
#baking #carbs #bread