Description
These plush and pillowy garlic dinner rolls need only 8 simple ingredients to make and are filled with a gooey dairy free cheesy!! Baked until golden and brushed with a herbed dairy free butter, these unbelievably vegan garlic dinner rolls are the perfect side dish to any holiday meal!
Ingredients
Scale
- 1 1/2 cups (330 mL) unsweetened dairy free milk
- 2 tbsp maple syrup or granulated sugar
- 2 1/4 tsp (7 g) active dry yeast
- 4 1/2 cups flour (560 g) + 1 tsp bread flour or all-purpose flour*
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp dried thyme
- 7 cloves garlic, minced
- 1 tsp finely ground sea salt
- 1/2 cup (113 g) unsalted vegan butter, room temperature
- 1 cup vegan cheese of choice
Vegan Bread Wash:
- 1 tbsp melted vegan butter
- 1 tbsp maple syrup
Herbed Garlic Butter:
- 3 tbsp unsalted vegan butter, room temperature
- 3 tbsp chopped sage
- 3 tbsp chopped rosemary
- 1 tsp garlic powder
Instructions
- Prep: Measure and weigh out all ingredients before beginning. Grease a large bowl with cooking or coconut oil and set aside (this bowl is for the rising and is different than the bowl you’ll use to mix the dough).
- Bloom the yeast: Heat the dairy-free milk to 110F. Use a food thermometer to ensure that it’s exactly 110F. Once heated, stir in the 2 tbsp of maple syrup with 1 tsp of flour. Add the yeast and stir with a wooden spoon and cover. Place the bowl in a warm area (75-80F) to activate for 10-12 minutes. Your yeast may bloom faster or slower depending on the warmth of the area. You’ll know it’s ready when it smells yeast-like and there is foam on the top of the dairy-free milk. If this hasn’t happened, you’ll need to start over.
- Make the dough: Add the remaining flour, plus the rosemary, parsley, and garlic to the bowl of a stand mixer. Use the dough hook and gently mix the ingredients together for a minute on medium speed. Turn the stand mixer on to medium-low speed and mix (or use a large spoon to mix if doing by hand). Mix until just combined. The dough will look shaggy. Next, add in the room temperature vegan butter and sea salt, and mix on medium at first until the butter is incorporated into the dough. Then turn the speed up to medium-high, and allow the dough to be kneaded for 10-15 minutes, or until you’re able to do the window pane test without breaking the dough.
- First proof: Place the dough ball into the greased bowl, and cover with a thin clean dish towel. Place the bowl in a warm area that’s at least 85F. If your oven has a proof setting, you can use that. You can also heat the oven to 100F, then turn it off and keep the oven light on. Proof the bread until it’s doubled in size, about an hour. If your area is cooler, it will take longer, if it’s warmer, it will be quicker.
- Make the dinner rolls: while the dough is rising, you can grease a medium casserole dish with cooking oil. Set aside. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a clean surface. Use a pizza cutter or large kitchen knife to divide the dough into 12-16 even pieces. You can weigh them out for a more accurate dough. I measured mine at between 58-60 grams each for 16 dinner rolls. To form the rolls, gently roll a dough ball in between your palms. Place about 1-2 tbsp of shredded vegan cheese in the middle (if filling them with cheese), then pinch the bottom of the dinner roll together to create a more round top. See video for a visual demonstration. Repeat for the remaining dinner rolls, placing them in the casserole dish when done.
- Second rise: cover the dinner rolls with a thin clean dish towel again and place in a warm area (by the oven is fine) to nearly double in size again. Preheat the oven to 375F.
- Bake the dinner rolls: once the dinner rolls have risen and the oven is preheated, mix together the tablespoon of melted vegan butter and maple syrup, plus the remaining minced garlic for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Place the dinner rolls into the oven to bake for 20-25 minutes. You might need longer for 12 rolls. The tops should be golden and slightly crusted, but not over baked.
- Make the herbed vegan butter: Remove the dinner rolls from the oven. Allow them to cool slightly, and while they’re cooling, mix together the herbed butter ingredients in a small bowl. Brush the herbed butter over the still warm rolls. Serve warm, and enjoy!
- Storage: store any leftover rolls in an airtight container or baggy. They will last at room temperature for 1-2 days, in the fridge for 4-5 days, or in the freezer for up to 3 months.
Notes
Gluten free: Use this gluten free dinner rolls recipe as the base dough.
