Vegan Roasted Garlic & Herb Dinner Rolls

• Vegan

• Produce

  • 5 cloves Garlic, Roasted
  • 2 tsp Italian herbs, dried

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 2 tbsp Vegan butter

• Baking & Spices

  • 2 tsp Active dry yeast
  • 3 cups All-purpose flour
  • 1 tbsp Nutritional yeast
  • 4 tbsp Potato flour
  • 1 1/4 tsp Salt
  • 1 Sea salt
  • 1 tbsp White sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/2 cup Water

Found on mycaliforniaroots.com

Description

Ingredients

• 3 cups (12 3/4 oz) all-purpose flour
• 4 Tbsp potato flour*
• 1 Tbsp white sugar
• 2 tsp active dry yeast
• 1 1/4 tsp salt
• 2 tsp dried italian herbs
• 1 Tbsp nutritional yeast
• 2 Tbsp (7/8 oz) olive oil
• 1/2 cup (4 oz) lukewarm water
• 1/2 cup (4 oz) almond milk*
• 3 cloves roasted garlic, mashed
• 2 cloves roasted garlic, mashed
• 2 Tbsp melted vegan butter (I used Earth Balance)
• sea salt

Directions

• Place all the garlic cloves (5 total) in a heavy skillet over medium-high heat. Cook, turning every few minutes, until blacked in spots on all sides. Let cool, then remove the skins.
• Combine the flour, potato flour, sugar, yeast, salt, herbs, and nutritional yeast in the bowl of a stand mixer*. Add the remaining bread ingredients, including the 3 cloves of mashed garlic, and mix together to form a shaggy dough (a Danish Dough Whisk is the best tool for this job).
• Attach your dough hook to your mixer and knead on medium-low speed for about 10 minutes, until a smooth dough forms*. Scrape the dough out of the bowl and use your hands (I recommend oiling them with spray oil) to shape into a ball. Oil the same bowl and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size.
• When the dough is done rising, turn out onto an oiled cutting board. Use your hands to press into a rough rectangle, then use a rolling pin to roll it out into a 13x10 rectangle. Cut the dough the long ways into 1 strips.
• Follow the instructions and photographs in the text above to tie the knots. Arrange them on a baking sheet about 2 apart, then spray with spray oil and cover with plastic wrap completely.*
• Let rise until very puffy, about 1 hour. 20 minutes before baking time, preheat oven to 350°F.
• Bake for 17 minutes, until golden brown on top.
• While the rolls/knots bake, combine the melted butter with the remaining 2 cloves of roasted garlic.
• When the rolls are done baking, transfer them to a cooking rack and brush with the roasted garlic butter. Enjoy immediately!