Garlic & Herb Dinner Rolls

Ingredients

• 2 1/4 cups flour (280 g) + 1 tsp bread flour or all-purpose flour*
• 2 1/4 teaspoon (7 g) quick-rise yeast
• 1 teaspoon finely ground sea salt
• 3/4 cup (200 mL) Forager Project Unsweetened Probiotic Yogurt Drink, heated to warm
• 2 tablespoon maple syrup, room temperature
• 1/4 cup (56 g) salted vegan butter, melted
• 1 tablespoon Forager Project Vegan Sour Cream
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• ¼ cup fresh sage, chopped
• 3 cloves garlic, minced
• 1 vegan egg wash (1 tablespoon melted vegan butter + 1 tablespoon maple syrup)
• 1 clove garlic, minced

Prep

1. 1. Prep: Measure out all ingredients. Grease an 8” or 9” cast iron skillet with vegan butter and set aside. Grease a proofing bowl as well, and set aside.
   2. Whisk the dry ingredients: In a large bowl or in the bowl of a stand mixer with the dough hook, whisk together the flour, quick-rise yeast, and sea salt. 
   3. Make the dough: Add in the Forager Project Probiotic Yogurt Drink, maple syrup, vegan butter, rosemary, parsley, sage and garlic. Mix on medium speed or with a wooden spoon until a thick and tacky dough forms, about 5-7 minutes. 
   4. Proof: Place the dough ball into the greased proofing bowl, and cover. Place the bowl in a warm area (ideally 85F or warmer), and let rest until doubled in size, about 30-60 minutes, depending on how warm your area is.
   5. Shape: Punch down the dough, and divide the dough into 6 even dough balls. Pinch the ends of one dough ball together and shape the dough into a round ball. Repeat for the remaining dough balls to create the dinner rolls.
   6. Proof again: Place the dinner roll dough into a skillet, and cover. Preheat the oven to 350F. While the oven is preheating, allow the dinner rolls to rise until doubled in size.
   7. Bake: Brush the tops of the dinner rolls with the vegan egg wash mixed with the garlic. Place the dinner rolls into the oven to bake for 27-33 minutes, or until lightly golden brown on top.

• Serve, and enjoy!

Newsletter