MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Garlic Vegan Dinner Rolls
Categories: American, Rolls
Yield: 12 Rolls

1 Garlic head
7/8 c Plant-based milk; preferably
- soy or oat milk
2 tb Vinegar or lemon juice
2 1/4 ts Active dry yeast (1 pkt)
3 tb Sugar (40 g)
5 1/2 c All purpose flour (690 g)
2 ts Sea salt; plus more
- for garnish
1/3 c Vegan butter (76 g); cold,
- cut into small cubes
4 tb Vegan butter
2 cl Garlic; roasted, minced, or
- grated
2 tb Fresh parsley; chopped
1/4 c Plant-based milk or JUST Egg
1 tb Course or flakey sea salt

Preparation time: 210 minutes
Cooking time: 25 minutes

The fluffiest, softest vegan dinner rolls with roasted garlic!

First, preheat your oven to 450°F. While your oven is preheating,
cut your garlic in half towards the top (i.e., the hairy part) of
your garlic head. Place the two halves back together and then wrap
them tightly with aluminum foil. Bake in the oven for about 45 to 50
minutes, until the garlic cloves are slightly beige and very tender.

While your garlic is roasting, make your vegan buttermilk by whisking
together your plant-based milk with either vinegar or lemon juice.
Set this aside.

Add 1 cup of warm water (mix 1/2 cup of very hot water with 1/2 cup
of cold water) to the bowl of a stand mixer or a very large bowl.
Then, add your sugar and yeast. Mix and set aside for 10 minutes. If
you don't see bubbles, foam, or some kind of something happening in
your bowl, your yeast is dead and you should start over.

Heat your buttermilk in the microwave for 30 to 60 seconds, so that
it's quite warm but not hot enough that it will hurt your finger.
Then, add the flour, along with the roasted garlic cloves (squeeze
them out and drop them into your flour) and salt to your yeast
mixture. Using the dough hook on medium-low speed on your stand mixer
(or a wooden spoon), mix the ingredients together until a very dry
dough begins to form. Then, slowly pour in your warm milk and
continue mixing on medium speed for about 2 to 3 minutes until a
shaggy dough forms.

Increase the speed on the stand mixer to high (or if kneading by hand,
continue kneading for about 5 minutes). Then, begin dropping small
cubes of the cold vegan butter in a little bit at a time. If kneading
by hand, knead a few small cubes of vegan butter into your dough
before adding more. Once all the butter has been incorporated,
continue kneading with the stand mixer on high for an additional 10
to 15 minutes, until your dough is much smoother and elastic. If
kneading by hand, it may take you far longer, approximately 20 to
25 minutes.

Shape your dough into a smooth ball and place your dough ball into a
greased bowl (this prevents the dough from sticking when it's time to
shape it into rolls). Cover the bowl with a kitchen towel or plastic
wrap and place the bowl in a warm area in your house for the next 90
minutes to 2 hours, until the dough has doubled in size.

Once your dough has doubled in size, punch the dough and remove your
dough ball from your bowl. Place it on a lightly floured surface and
knead it gently for a few seconds. Then, divide your dough ball into
12 equal pieces.

To shape the rolls, work with one piece at a time (while keeping the
other pieces covered so they don't dry out). Create a "C" with the
index finger and thumb of one of your hands. Press the piece through
the "C" using your other hand. Then, close the "C" around the bottom
of your little ball. Place the dough ball on your surface. Create a
cage with all five fingers of your hand over the ball. Then, make a
circular motion with your "hand cage" so the dough ball is rolling
around in it for about 10 seconds. Place the ball in a greased 8" x
11" casserole dish. Repeat with remaining dough. Space the balls out
equally in your casserole dish.

Cover the tray of dough balls with a kitchen towel. Let it sit in a
warm place for about 60 minutes, until they double in size. About 30
minutes into your second rise, preheat your oven to 350°F.

Melt your vegan butter together with your garlic (microwave or on the
stovetop). Then, incorporate your fresh parsley. Add half this garlic
butter mixture to a small bowl. Whisk in plant-milk or JUST Egg
(either is fine). Using a pastry brush, gently (but generously) brush
the tops of your dinner rolls.

continued in part 2

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