Vegan Garlic Butter Rolls
Beautifully soft vegan garlic butter buns, baked to perfection with a golden brown top and pull-apart middle.
americansidesnack
⚠ Contains allergens
glutensoy
#comfort-food
Ingredients
For the Tangzhong
- 30 g strong white bread flour (aka bread flour)
- 100 ml unsweetened plant milk— soy recommended
For the Bun Dough
- 2 teaspoon instant yeast
- 1 teaspoon caster sugar (aka super-fine sugar)
- 100 ml unsweetened plant milk— lightly warmed but no more than 30c, soy recommended
- 300 g strong white bread flour (aka bread flour)
- 20 g caster sugar (aka superfine sugar)
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 4 tablespoon aquafaba— the liquid from a tin of unsalted chickpeas
- 30 g vegan butter— at room temperature, Flora recommended
For the Garlic Butter
- 120 g vegan "block" butter— at room temperature, Naturli recommended
- 5 cloves garlic— peeled and finely crushed or grated
- 1 teaspoon flaky sea salt
- 2 tablespoon finely chopped parsley
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 18 reviews