Garlic Butter Dinner Rolls
Soft and buttery vegan dinner rolls made with just 8 ingredients and filled with garlic butter! These are easy to prepare and make the perfect accompaniment to soups, stews, curries, and more!
Ingredients
Dough
- 1 and 1/4 cup unsweetened almond milk at room temperature
- 2 tsp instant yeast
- 1 and 1/2 tbsp sugar
- 3 cups bread flour or all-purpose flour
- 1 tsp salt
- 5 and 1/2 tbsp vegan butter at room temperature, cubed
Garlic Butter
- 5 tbsp vegan butter
- 3 cloves of garlic very finely minced
- 1 tbsp finely chopped green onions
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Prepare the dough: In the bowl of a stand mixer or large mixing bowl, dissolve the instant yeast and sugar in the milk at room temperature (or just warm). Let it sit for 7-10 minutes.
- Next, add the flour and salt and knead for about 1 minute on low-medium speed.
- Add the cubed butter and knead on medium speed for another 2-3 minutes or until the dough is smooth. The dough should be just slightly sticky. If it appears too sticky, add a bit more flour.
- Rise: Transfer the dough to a lightly greased glass bowl and cover it with plastic film or a clean and damp kitchen towel. Let it rise for about 1 hour at room temperature or until it has doubled in size.
- Punch down the dough to release the air bubbles. Divide the dough into 8 pieces (about 100g per piece) and roll each piece into a smooth ball.
- Second Rise: Place each ball on a 13-inch baking sheet lined with parchment paper (alternatively, you can use a large baking dish). Leave about 1 inch between each ball, as they will almost double in size.
- Cover with plastic wrap or a damp kitchen towel and let it rise for another 40 minutes. In the meantime, prepare the garlic butter.
- Garlic Butter: In a small bowl, stir together the softened butter, minced garlic, green onions, salt, and ground black pepper. Transfer to a small piping bag.
- Baking: Preheat oven to
350 °F (175°C). - Brush each roll with almond milk. Then, using a razor blade or sharp knife, score each roll with one long cut in the center. Pipe a generous amount of garlic butter in the center of each cut.
- Bake for 20-25 minutes or until the rolls are golden brown. I usually flip the baking sheet once halfway through baking to get an even golden brown color.
- Remove from the oven, brush with melted butter, and let cool for a few minutes before enjoying!
Notes
To Make it Ahead:
- Prepare the dough, do the first and second rises, and place the rolls on a baking sheet or large baking dish. Then, cover with plastic film and refrigerate for up to 20 hours. The day you plan to bake them, let them sit on the counter for about 2 hours before baking.
- Wrap each roll individually in plastic wrap. You can then keep them in the freezer for up to 2 months. To reheat, thaw on the counter for 2-3 hours and reheat in a 300°F (150°C) preheated oven for 10-12 minutes.
Nutrition
Serving: 1 roll | Calories: 315 kcal | Carbohydrates: 37.3 g | Protein: 5 g | Fat: 16.2 g | Saturated Fat: 9.8 g | Cholesterol: 40 mg | Sodium: 428 mg | Potassium: 87 mg | Fiber: 1.4 g | Sugar: 2.4 g | Calcium: 61 mg | Iron: 2 mg