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!
1 cup oat milk, warmed to about 100 degrees F.
2-1/4 tsp. dry activated yeast
2 Tbsp. organic cane sugar
1 Tbsp. egg replacer + 2 Tbsp. water
1/4 cup vegan butter, room temperature and cubed
1 tsp. Himalayan salt
3 cups all purpose organic flour
1/4 cup butter, melted
1 Tbsp. parsley, minced
3 large garlic cloves, minced
- 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.
- Serve warm.
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.
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