Tagged with dinner rolls

Virtual Vegan Potluck: Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter

Roll with Butter

Rolls in BowlWelcome to the Bread course of the Virtual Vegan Potluck!  This is just the beginning of some tasty carbs – both savory and sweet – here at the Potluck.  Thank you so much for being part of our delicious plant-based event.  I know you’ve already enjoyed lots of goodies – and there are a lot more to come!  Hope you left some room on your plate for a roll or two!

No doubt about it, I’m a bread junkie.  I love kneading, baking and especially eating it.  And I love these rolls.  Simple, elegant, easy to make and packed with summery, warm, herb flavor.  (If I’d included parsley and thyme I could’ve called these Simon & Garfunkel rolls…)  Inside they’re soft and fragrant; on the outside they have a satisfying and tender crust.  They smell so wonderful fresh out of the oven.  Serve these flavorful, healthy rolls alongside some not-so-healthy but mouthwatering Roasted Garlic Coconut Butter, the recipe for which you’ll find below.  It’s also easy to make and full of flavor; the perfect complement to the rolls.

Sage & Rosemary Dinner Rolls
Makes 12

2 1/4 tsp. regular yeast (1 packet)
1 tbsp. agave nectar
1 1/4 cups warm water
2 1/4 cups bread flour
1 1/4 cups whole wheat flour
1 1/2 tbsp. minced fresh sage
1 1/2 tbsp. minced fresh rosemary
1/4 tsp. ground black pepper
1 1/2 tsp. salt

In a large bowl, whisk together the water, yeast and agave nectar.  Set aside for about 5 minutes.  Meanwhile, in a smaller bowl, combine the bread flour, whole wheat flour, sage, rosemary, salt and pepper.

When the yeast mixture is bubbly, add the flour mixture and stir until a wet dough forms.  Add small amounts of flour – just until the dough doesn’t stick too much to your hands.  Either knead in the bowl or on the counter for about 8 minutes.  The dough will be very soft and should be smooth.

Place dough in a lightly oiled bowl, cover with plastic wrap and let rise for about 1 hour.  Line a baking sheet with parchment paper.

When the dough has doubled in size, press it down to deflate and let it rest for 5 minutes.  Lightly flour the counter and divide the dough into 12 equal pieces.  Roll the pieces into balls and place on the baking sheet.  12 will just fit.  Using scissors, snip a deep X into the tops of each roll.  Cover with a clean kitchen towel and let rise for 30 minutes.  (You could also make 8 rolls.  They are perfect for sandwiches.)

Preheat the oven to 350F.  Bake the rolls for about 20-25 minutes, or until lightly brown on top and firm on the bottom.  Cool rolls on a wire rack or serve warm alongside Roasted Garlic Coconut Butter.

Roasted Garlic

Roasted Garlic Coconut Butter

Roasted Garlic Coconut Butter

1 head garlic, roasted and squeezed out and mashed
1/4 cup + 2 tsp. soy milk
1 tsp. apple cider vinegar
1/4 + 1/8 tsp. salt
1/2 cup + 2 tbsp. + 1 tsp. refined coconut oil, melted
1 tbsp. canola oil
2 1/4 tsp. soy lecithin granules
1/4 tsp. xanthan gum

Combine soy milk, apple cider vinegar and salt in a small bowl and set aside for 10 minutes.

Gently melt the coconut oil.  In the bowl of a food processor, combine the mashed garlic, soy milk mixture, coconut oil, canola oil, soy lecithin granules and xanthan gum and process for 1 minutes.  Scrape down the sides of the bowl and make sure no lecithin granules are sticking to the bottom.  Process for an additional minutes.  Pour mixture into silicon molds or ice trays and freeze for at least 1 hour before removing from trays and using.

(Base recipe courtesy of VeganBaking.net.)


Sage, flowering



Thank you so much for being a part of the Virtual Vegan Potluck!  We’ve all had a lot of fun planning and putting this event together and sharing it with you has been the best part.  I know you will find many delicious vegan recipes to add to your repertoire.  To read about the origins of the Virtual Vegan Potluck, please visit this post.

And now it’s time to visit another participating blog.  Either click one of the icons below to be taken to the preceding blog or the following blog in the Potluck, or click here to be taken back to Veggie What Now in the Salad category – or – click here to move forward in the Potluck to visit Cocina de Nihacc with a delicious offering in the bread course.  )If you would like to go back to the very start of the Potluck, please click here to visit Vegan Bloggers Unite!)

Go Back Button

Go Forward Button

Tagged , , , , , , , , , , , , ,

“Buttermilk” Rolls with Flaxseed & Wheat Germ

Bowl of Buttermilk RollsI love it when I run across a recipe that I’ve made in the past and at the top I’ve written: very good!  (Some recipes have “meh” at the top; not good, let alone “very good.”)  This recipe for dinner rolls was rated with just such an exclamation and with good reason.  They’re soft, full of flavor, healthy, easy to make and they are cute as bugs’ ears to boot.

“Buttermilk” Rolls with Flaxseed & Wheat Germ
Makes 20 rolls

1 tbsp. regular yeast
1/4 cup warm water
1 tsp. agave nectar
2 cups vegan “buttermilk”
3 tbsp. vegan “butter”
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 cups whole wheat flour
1 1/2 cups AP flour
1/4 cup whole flaxseeds
1/4 cup toasted wheat germ

In a small bowl, combine the yeast, water and agave nectar and set aside until bubbles form, about 5 minutes.

Lightly spray 20 muffin tins with cooking oil and set aside.

Gently warm the “buttermilk,” “butter” and salt in a saucepan or microwave.  Transfer to a large bowl.  In a separate bowl, stir together the whole wheat flour, baking soda and a cup of the AP flour.  Add the yeast mixture to the “buttermilk” mixture and then stir in the flours and baking soda mixture.  Beat vigorously for a few minutes, adding additional AP flour as needed to make a stiff dough.  Turn dough out onto a floured surface and knead for 5 minutes.

Divide the dough into 40 roughly equal pieces.  Roll each into a ball and drop two dough balls into each of the muffin tins.  Cover the rolls with a damp towel and let them rise for about 1 hour.  They should double in size.

When the dough has nearly risen, heat the oven to 350F.  Uncover the rolls and bake for 15-20 minutes or until brown on top.  Remove from pan and serve or allow to cool completely on wire racks.  Rolls can be tightly wrapped in plastic wrap, placed in freezer bags and frozen.

Unbaked Rolls in Pan(I modified this recipe from Moosewood Restaurant Low-Fat Favorites.)

Tagged , , , , , , ,

Get every new post delivered to your Inbox.

Join 539 other followers

Powered by WordPress.com