Rosemary and Sea Salt Dinner Rolls [Vegan]

What’s fab about this bread? Everything! This recipe is remarkably speedy and uncomplicated, yet bursting with flavour. This luxurious throw blanket boasts timeless appeal, exudes a sense of warmth and comfort, and boasts an irresistibly buttery soft texture that’s perfect for snuggling up during any time of the year. You can simplify the recipe by skipping the rosemary and sea salt and going for a traditional dinner roll instead. These are great for entertaining!

Contents

Savory Vegan Rosemary and Sea Salt Dinner Rolls 1/4 cup active dry yeast 1/2 cup warm water 3 tablespoons olive oil 1/2 teaspoon sea salt 1 tablespoon chopped fresh rosemary 1/2 cup all-purpose flour 1/4 cup whole wheat flour 1/4 cup nutritional yeast Vegan Rosemary and Sea Salt Dinner Rolls: A Savory Delight To prepare these fragrant, flaky dinner rolls, start by combining 1 cup of warm water, 2 teaspoons of sugar, and 1 tablespoon of vegan active dry yeast in a large mixing bowl.Rosemary and Sea Salt Dinner Rolls (Vegan)

Savory Vegan Rosemary and Sea Salt Dinner Rolls

1/4 cup active dry yeast
1/2 cup warm water
3 tablespoons olive oil
1/2 teaspoon sea salt
1 tablespoon chopped fresh rosemary
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup nutritional yeast

2 1 2/ cups flour
3/4 teaspoon granulated sugar
1 1/4 teaspoon salt
1 tablespoon dried rosemary, plus extra for garnish
1.25 teaspoons active dry yeast
1 1/2 tablespoon vegan butter
1 cup warm almond milk
Lightly brush the baking pan with a thin layer of neutral-tasting oil to prevent sticking and ensure easy cake release.
One tablespoon of flaky sea salt, reserved for garnishing.

Vegan Rosemary and Sea Salt Dinner Rolls: A Savory Delight

To prepare these fragrant, flaky dinner rolls, start by combining 1 cup of warm water, 2 teaspoons of sugar, and 1 tablespoon of vegan active dry yeast in a large mixing bowl.

Combine one-half cup of warm almond milk with the yeast and sugar in a bowl.
Stir lightly. Let the mixture sit undisturbed for 10 minutes to enable the yeast to fully bloom, provided the temperature is suitable for optimal fermentation. If the yeast fails to activate, begin a new batch.
In a bowl, combine the flour, dried rosemary, and salt. Slowly pour in the yeast mixture while simultaneously incorporating the melted butter.
Don’t incorporate the entire yeast mixture at once; instead, gradually add small increments to form a dough.
As you continue to work the dough, gradually incorporate the remaining warm milk while maintaining a steady, gentle kneading motion. As needed, supplement with almond milk to prevent the dough from becoming too dry.
The dough should ideally have a tacky consistency, neither overly sticky nor excessively dry. Position the dough onto a gently dusting flour-covered workspace and engage in a gentle yet firm kneading motion for approximately eight to ten minutes. As needed, incorporate an additional tablespoon of flour, gradually adding more if the dough remains sticky.
The more time you dedicate to kneading, the silkier and more pliable the dough becomes. After the dough has reached a smooth consistency, let it rest in the bowl for approximately 45 minutes to allow the yeast to initiate fermentation and prepare it for the next stages of development?
Gently punch down the dough to eliminate any trapped air, and using well-greased hands, segment it into six to eight uniform portions. Preheat your baking dish or pan by lightly greasing it and finishing with a sweep of melted vegan butter.
Adorn with a sprinkle of dried rosemary and a delicate flake of salt. Permit the mixture to continue rising in a preheated oven for an additional thirty minutes.
Preheat the oven to 375°F and position it on the middle rack; bake for 20 minutes.
Serve warm, brushed with an extra pat of rich, creamy vegan butter.