Welcome 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 Sage & Rosemary Dinner 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.
Soft, fragrant dinner rolls with sage and rosemary that are paired with luscious roasted garlic coconut butter.
- 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 350-degrees F. 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.
- Serving Size: 12
- Calories: 146
- Sugar: 0
- Sodium: 297
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Protein: 5
- Cholesterol: 0
Make your own creamy, spreadable vegan 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 minute. Pour mixture into silicon molds or ice trays and freeze for at least 1 hour before removing from trays and using.
- Serving Size: 16
- Calories: 86
- Sugar: 0
- Sodium: 72
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
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!)