Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!
In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered.
Preheat the oven to 350 degrees F.
Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.
Bringing the bakery to your house with my Freshly Baked Italian Bread Recipe this week! This homemade bread is warm, crusty, and perfect for sandwiches, toast, or scooping excess pasta sauce off your plate (just saying). Either way, this Italian bread is purely organic, fresh, and scrumptious. If you’re ready to get your hands messy, let’s get baking!
Sweeten up your Thanksgiving dinner with this decadent Pineapple stuffing! Growing up as a kid, each holiday, my Nana would make this recipe for the family. It is really one of those dishes that you may have to double so that everyone can get enough. This super easy and simply 5-ingredient recipe is buttery with a burst of pineapple flavor with each bite you take. This amazing side dish will only take a few minutes to prepare so don’t worry about making this the day before.
Yields 5-6 servings
1 (20 oz can) crushed pineapple
1/2 cup vegan butter, melted
1 cup organic cane sugar
6 slices of white bread, cubed
4 Tbsp. Bob’s Red Mill Egg Replacer +8 Tbsp. filtered water, mix and set aside
Preheat oven to 350 degrees F.
In a mixing bowl, combine the melted butter, sugar, egg replacer, and pineapple and mix until well incorporated.
Add the diced bread and fold the mixture.
In a greased casserole dish, pour the bread and pineapple mixture in and bake for 1 hour or until top of golden brown.
Chef’s tip: You can always add Maraschino cherries if you would like.