Garlic & Herb Dinner Rolls
The perfect holiday side - these Garlic & Herb Dinner Rolls are 100% vegan and super easy. Baking rolls at home has never been easier!
Ingredients
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 packet active yeast
- 1/4 cup warm water
- 2 tbsp olive oil
- 1 3/4 cup all purpose flour
- 1/2 cup non-dairy milk unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons vegan butter
- fresh herbs chopped, I used a combo of basil, parsley and rosemary
- garlic salt
Instructions
- Add the salt, sugar, yeast and warm water to a stand mixing bowl. Give it a quick stir with a fork and allow it to sit until the yeast begins to bubble (approx. 3-5 minutes). It should look cloudy.
- Add the olive oil, flour, non-dairy milk, garlic powder, dried oregano and dried basil to the bowl and attach the dough hook to the mixer.
- Turn the mixer on low and beat until combined. Turn the speed up slightly and knead the dough for another 4 minutes.* Transfer the dough to an oiled bowl and cover with a kitchen towel. Allow to rise for 1 hour.
- Punch down the dough and transfer it to a lightly floured surface. Cut the dough in half and stretch each piece into a log. Cut each log into 6 equal pieces (12 total). Shape each piece into a ball.
- Grease a baking sheet or casserole dish and transfer the rolls. Cover and allow to rise for 30 more minutes, or until they have doubled in size.
- Preheat the oven to 375 degrees. Place the rolls in the oven and bake for 18-20 minutes (or until browned on the top).
- Meanwhile, melt the butter and add mix in the fresh herbs.
- Remove the rolls from the oven and brush with the butter/herbs. Sprinkle with garlic salt and serve hot.
Notes
*The dough should be slightly sticky - it should not stick to the sides of the bowl, but should slightly stick to the bottom.
*If freezing, store the rolls pre-baked then allow them to thaw and rise before baking.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g