Vegan Garlic Butter Rolls
Soft, vegan pull-apart rolls smothered in salty garlic butter goodness. These perfect, pillowy balls of heaven go great with any meal!
- Prep Time: 15 minutes
- Rise Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 20 rolls 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Rolls
5 c all purpose flour
1/4 c sugar
4 1/2 tsp instant yeast (2 packets)
1 1/2 tsp salt
1 1/2 c nondairy milk (heated to 115-130 degrees F)
1/4 c melted vegan butter
4 cloves minced garlic
1/3 c chopped parsley
For the Topping
1/4 c melted vegan butter
1 tbsp nutritional yeast
4 cloves minced garlic
1 tsp sea salt
2 tsp chopped parsley
Instructions
- Combine Ingredients: Add flour, sugar, instant yeast and salt to a large bowl. Whisk together. Form a well in the center of the dry ingredients and pour in the warm nondairy milk and the melted vegan butter. Stir together with a wooden spoon for about 2 minutes. A shaggy ball of dough will form.
- Prepare the Dough: Add minced garlic and chopped parsley to the bowl and knead gently until these ingredients are incorporated. Turn out the dough onto a well-floured surface and knead for 5-7 minutes. Rinse out the bowl you made the dough in and wipe it with olive oil. Place the dough back into the bowl and rub the top lightly with more oil.
- Rise: Cover the bowl with a clean kitchen towel and place it in a warm area where it will not be disturbed. Allow the dough to rise for two hours. It should double in size.
- Form Rolls: Punch down the dough and fold it over on itself. Transfer it to a lightly floured surface and knead it a few times. Divide the dough into 20 equal pieces. You can do this with a kitchen scale if you want all of your rolls to be exactly the same size but this isn’t necessary. You can totally just eyeball it.* Lightly grease a 9x13 inch pan with oil and place your dough balls inside. There should be five rows of four. They should be touching! Cover the baking pan with the clean towel and leave it to rise for another hour.
- Prepare Topping: Preheat oven to 400 degrees F (205 C). Once dough is done rising, begin making your topping. In a small bowl, whisk together the melted butter, nutritional yeast, minced garlic and sea salt. Brush the tops of the rolls with half of the mixture. Sprinkle rolls with parsley.
- Bake: Place baking pan on center rack of preheated oven and bake for 15-20 minutes or until rolls are golden brown and make a hollow sort of sound when you tap on the top. Brush rolls with remainder of the butter mixture. Allow to cool in the pan for 15 minutes before serving.
Notes
*Baked rolls will keep in an airtight container at room temperature for up to 2 days or can be frozen for up to 1 month.
*When dividing the rolls you can use a kitchen scale to get equal sizes. Simply weigh your dough and divide the number by 20 to get the weight of each individual roll. This isn’t required! You can just eyeball it too.
*To get really round rolls, pinch the underside of each ball of dough. This will round the top and keep the seem on the bottom.
Find it online: https://censoredbaker.com/vegan-garlic-butter-rolls/
