These pillowy, buttery, golden garlic buns are finger-licking good! This recipe uses the tangzhong method in which you cook a portion of the flour with liquid.
Cooking the flour will pre-gelatinize it's starches, allowing them to soak in more water. Thus, making the dough less sticky, fluffier breads (the extra liquid will turn into steam which will help the bread rise), and because the bread can retain moisture better, the rolls should stay soft and moist for longer! Pretty amazing, right?
Encased in the softest dough ever, is the most delicious vegan garlic butter. I have made extra of this garlic butter to just store in the fridge and spread on toast for whenever I wanted garlic bread. It is also fantastic to cook with (just swap the garlic butter in for the coconut oil or other fat you normally use to cook with). So, if you happen to end up with leftover garlic butter, you'll find a way to use it up, no problem.
*If the tangzhong method interests you, check out this Vegan Hong Kong Sweet Buns recipe.*
Ingredients (make 24 rolls)
for the tangzhong
60g flour
200 ml water
for the rest of the dough
1 Tbs + 1 tsp yeast
45g sugar
200ml lukewarm water
600g flour
2 tsp salt
1/2 tsp garlic powder
112 ml aquafaba (chickpea water)
30g olive oil
20g vegan butter
for the garlic butter filling
1 tsp salt
4-5 cloves garlic
150g vegan butter
1 Tbs fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
Instructions
1. Make the tangzhong by cooking the flour and water together on medium heat to form a thick paste. Set aside to cool.
2. Make the dough by blooming the yeast in the sugar and lukewarm water. Let it sit for 5 minutes before mixing it in with the flour, salt, garlic powder, aquafaba, olive oil vegan butter and cooled tangzhong. Once the dough comes together, dump it out onto a clean surface and knead until the dough becomes smooth.
3. Make the garlic butter by mashing the garlic and salt together in a mortar and pestle to make a garlic paste, then whisk it into the butter, oregano and thyme.
4. Split the dough in half. Prepare two 13 x 9" baking trays. Then roll out a dough ball into a 14 x 10" rectangle and spread half the garlic butter onto it. Roll it up to get a 14" long dough log. Then cut into 12 equal portions (I like to start in the middle and cut the whole roll in half, then cut each half in half, etc.). Repeat the roll out, roll up and cutting process with the other dough ball. You should end up with 24 rolls.
5. Cover the rolls and allow them to rise in the fridge overnight. The next morning, remove the rolls from the fridge and let the rolls warm to room temperature. Then, preheat the oven to 350 °F and bake the rolls for 30 minutes or until golden.
Recipe inspired by School Night Vegan
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