Ingredients
Equipment
Method
- Proof the yeast. Mix the warmed plant based milk with the yeast and a pinch of the sugar. Whisk it together and set aside for 10 minutes to proof. Make sure the milk is no hotter than around 115°F/48°C or the yeast won’t activate as well. After 10 minutes, the yeast should look very fluffy and have many bubbles.
- Make the dough. In a large bowl of a stand mixer with the dough hook attachment, or in a large bowl with your hands, add the yeast mixture as well as the sugar, mashed potatoes, and oil. Begin mixing on a low-medium speed. Begin adding the flours, adding the salt with the second cup of all purpose flour. Mix on medium speed for up to 10 minutes or until a soft dough ball forms. If at the 8 minute mark the dough is still sticking heavily to the sides of the bowl, add an extra tablespoon of flour until the dough ball forms.
- First proof of the dough. Place the dough ball into a lightly oiled bowl (preferably glass for the best rise) and cover with a clean kitchen towel. Let the dough rise in a warm place for either one hour or until the dough has doubled in size. For this step, it is more important that you go by SIZE and not time. If the dough has not risen after one hour, that’s okay. If it has risen some, you can keep going onto the next step. If it has not risen at all, you’ll need to start over as the yeast was not alive to rise the dough.
- Make the filling. While the dough is rising, in a small mixing bowl, mix together the room temperature and softened vegan butter with the garlic and a pinch of salt.
- Shape the garlic rolls. On a lightly floured surface, place the dough and begin to roll out the dough with a floured rolling pin. Roll the dough into a roughly rectangle shape that is about 8x14-inches (20x35-cm). Spread the garlic butter all over the dough with a knife or spoon. If you are adding the optional vegan cheese, sprinkle it over the garlic butter now. Taking a knife or pizza cutter, cut the dough into even strips now, before rolling. This will ensure you non-squished garlic rolls! Cut into 8 even slices. Tightly roll them up and tuck the ends of each roll under before placing the rolls into the greased baking dish.
- Second rise. Place the rolls back into a warm spot and cover with a clean kitchen towel. Let the rolls rise for a second time, about 15 to 30 minutes. Again, you want to go more with SIZE than time for this. When the rolls have almost doubled again, they are ready to be baked.
- Preheat the oven to 375°F/190°C. Make sure that the oven rack is in the middle of the oven for the best air circulation and heat distribution.
- Bake the garlic rolls. After the second rise, sprinkle the tops of the garlic rolls with the flaky salt and any additional vegan cheese, if desired. Bake uncovered for 22 to 26 minutes. The rolls will be golden brown and have reached an internal temperature of 190-195°F (80°C-90°C). Sprinkle with the freshly chopped basil and enjoy!