Recipes

Hearty Mix Cookies

Hearty Mix Cookies

Wholesome cookies packed with granola, seeds, dried fruit, and chocolate. A perfect treat for any occasion.
Couverts12
Preparation 10 minutes
Preparation time:11 minutes
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Equipment

  • Baking sheet, Electric mixer, Mixing bowls, Parchment paper/Silicone mat, Wire rack

Ingredients

  • Baking powder ½ teaspoon
  • Baking soda ½ teaspoon
  • Dried tart cherries 40 g
  • Granola 60 g
  • Nondairy butter 56 g
  • Nondairy semisweet chocolate chips 44 g
  • Nondairy milk 30 ml
  • Raw sugar 96 g
  • Roasted sunflower seeds 32 g
  • Sea salt ¼ teaspoon
  • Vanilla extract 1 teaspoon
  • Whole wheat pastry flour 120 g

Instructions

  • Preheat oven to 350°F (180°C).
  • Line baking sheet with parchment paper.
  • Cream butter and sugar with an electric mixer until fluffy.
  • Mix in vanilla and milk.
  • Add flour, baking powder, baking soda, salt, granola, seeds, cherries, and chocolate chips.
  • Stir until combined.
  • Divide dough into 12 portions (2 tablespoons each).
  • Place on baking sheet.
  • Flatten cookies, leaving 1 inch space.
  • Bake for 11 minutes, until edges are golden.
  • Cool on baking sheet before transferring to a wire rack.

Notes & Wine Advice

Serving Tip:

Enjoy these cookies with a glass of non-dairy milk or a cup of tea.

Wine Advice:

A light, fruity dessert wine pairs well with these cookies.

Nutrition values

Calories: 180 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 8 g | Sugar: 12 g
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Course; Coockies / Biscuit / Dessert / Pastry / Pie / Snack
Cuisine; International / Global
Diets; Nut Free / Soy Free / Vegetarian / Wheat Free

Chocolate Almond Bake

Chocolate Almond Bake

These easy chocolate almond cookies are delicious both baked and unbaked! With just a few ingredients, they’re perfect for a quick snack or a healthy dessert.
Couverts12
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Baking sheet, Food processor, Parchment paper or silicone mat, Wire rack

Ingredients

  • 140 g 1 cup whole roasted almonds
  • 78 g 1 cup quick-cooking oats
  • 96 g ½ cup raw sugar
  • ¼ teaspoon fine sea salt
  • 8 g 1 tablespoon arrowroot powder
  • ½ teaspoon baking powder if baking
  • 85 g 3 ounces nondairy semisweet chocolate, coarsely chopped, melted, and cooled
  • 60 ml ¼ cup soy or other nondairy milk (plus more if needed)

Instructions

  • If baking, preheat the oven to 350°F (180°C, gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a food processor, blend the almonds, oats, sugar, salt, arrowroot powder, and baking powder (if baking) until finely ground.
  • Add the melted chocolate and nondairy milk.
  • Process until thoroughly mixed.
  • Add extra milk if the dough doesn’t stick together when pinched.
  • Divide the dough into 12 equal portions, using about 2 tablespoons (38 g) of dough per cookie.
  • If baking, flatten the cookies onto the baking sheet to the desired thickness, as they don’t spread while baking.
  • Bake for 10 minutes, or until the cookies are set.
  • Let cool for a few minutes before transferring them to a wire rack to cool completely.
  • If not baking, simply shape the dough into cookies and refrigerate to set.

Notes & Wine Advice

Serving Tip:
Serve chilled if unbaked, or enjoy warm and fresh out of the oven. These cookies are also great with a cup of tea or coffee.
Wine Advice:
Pair these cookies with a sweet dessert wine like a late-harvest Riesling or a rich, creamy hot chocolate for an indulgent treat.

Nutrition values

Calories: 180 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 12 g | Sugar: 7 g
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Course; Coockies / Biscuit / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free

Matcha Spelt Rolls

Matcha Spelt Rolls

These matcha spelt rolls, filled with bittersweet chocolate and drizzled with almond icing, are inspired by a popular teahouse treat from New Zealand. Soft, flavorful, and a delight for the senses!
Couverts6
Preparation 20 minutes
Preparation time:18 minutes
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Equipment

  • Baking sheet, Large bowl, Medium-size bowl, Nonstick cooking spray, Parchment paper or silicone mat, Plastic wrap, Rolling pin, Wire rack

Ingredients

For the rolls:

  • 180 ml ¾ cup plain soy or other nondairy milk, heated to 100°F (38°C)
  • 2 teaspoons active dry yeast
  • 48 g ¼ cup Sucanat
  • 300 g 2½ cups light spelt flour
  • ¾ teaspoon fine sea salt
  • 4 teaspoons matcha green tea powder
  • 28 g 2 tablespoons nondairy butter, softened
  • 1 teaspoon pure almond extract
  • ½ teaspoon canola oil to coat the bowl
  • 58 g ¼ cup chopped nondairy bittersweet chocolate

For the icing:

  • ¼ teaspoon pure almond extract
  • 60 g ½ cup powdered sugar
  • 1 to 2 teaspoons plain soy or other nondairy milk more if needed

Instructions

  • In a medium-size bowl, combine the milk, yeast, and Sucanat.
  • Let stand for about 10 minutes until foamy.
  • In a large-size bowl, combine the spelt flour, salt, and matcha powder.
  • Stir the softened butter and almond extract into the yeast mixture.
  • Gradually add the wet ingredients to the dry ingredients and mix until combined.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large-size bowl with canola oil, place the dough inside, and turn it around to coat.
  • Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • Preheat the oven to 375°F (190°C, gas mark 5).
  • Line a baking sheet with parchment paper or a silicone mat.
  • Punch down the dough and divide it into 6 equal portions.
  • Divide the chopped chocolate into 6 equal portions and place each portion in the center of each piece of dough.
  • Fold the dough over the chocolate and shape into rolls.
  • Place the rolls on the prepared baking sheet, cover loosely with plastic wrap, and let rise for 40 minutes.
  • Bake for 16 to 18 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
  • Let cool on a wire rack.
  • To make the icing, mix the almond extract and powdered sugar in a small bowl, then slowly add the milk until the icing is thin enough to drizzle but thick enough to coat the back of a spoon.
  • Drizzle the icing over each roll.

Notes & Wine Advice

Serving Tip:
Serve these rolls fresh out of the oven with a hot cup of tea or coffee. They also make a great addition to any spring brunch or afternoon tea.
Wine Advice:
Pair these matcha and chocolate rolls with a light, crisp white wine, such as a Sauvignon Blanc, or a subtle green tea for a harmonious experience.

Nutrition values

Calories: 180 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 6 g | Sugar: 8 g
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Course; Bread / Dessert / Snack
Cuisine; New Zealand
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free

Almond Spelt Rolls

Almond Spelt Rolls

These buttery, sconelike rolls are irresistible with their crunchy, sweet topping and subtle citrus flavor. Made with almond spelt dough, they’re perfect for a spring brunch or as a delightful dessert.
Couverts8
Preparation 20 minutes
Preparation time:25 minutes
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Equipment

  • Baking pan (9 × 13 inches), Large bowl, Medium-size bowl, Nonstick cooking spray, Plastic wrap, Rolling pin, Wire rack

Ingredients

For the rolls:

  • 160 ml 2/3 cup soy or other nondairy milk, heated to 100°F (38°C)
  • 3 tablespoons 63 g agave nectar
  • 2 tablespoons 28 g nondairy butter, softened
  • 32 g ¼ cup finely ground toasted almonds
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure almond extract
  • 300 g 2½ cups light spelt flour
  • 1½ teaspoons bread machine yeast
  • 53 g ½ cup raisins, chopped
  • ½ teaspoon canola oil to coat the bowl

For the dipping mixture:

  • 3 tablespoons 45 ml extra-virgin olive or canola oil
  • 3 tablespoons 36 g raw sugar
  • 2 teaspoons orange zest
  • Nonstick cooking spray

Instructions

  • In a medium-size bowl, combine the soy milk, agave nectar, nondairy butter, ground almonds, salt, and almond extract.
  • In a large bowl, mix together the spelt flour and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 4 minutes.
  • Incorporate the raisins and knead for an additional 4 to 6 minutes until smooth and pliable.
  • Add more flour if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil and turn the dough around to coat.
  • Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • To make the dipping mixture, combine the olive oil, raw sugar, and orange zest in a small bowl.
  • Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with nonstick cooking spray.
  • Punch down the dough and divide it into 8 equal portions.
  • Shape each portion into a roll and dip into the orange mixture, coating it fully.
  • Place the dipped rolls in the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 30 minutes.
  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Let the rolls cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These sweet rolls are perfect for springtime brunches, with a cup of tea or coffee. Serve them with fruit preserves or a light glaze for extra flavor.
Wine Advice:
Pair these rolls with a light sparkling wine, such as Prosecco, or a mild white wine like Chardonnay for a delightful treat.

Nutrition values

Calories: 200 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 7 g | Sugar: 9 g
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Course; Bread / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free

Lemon Bread Rolls

Lemon Bread Rolls

These soft, lemony rolls are lightly sweetened with agave nectar and packed with poppy seeds. Perfect for breakfast or a light snack, they’re begging for a spread of jam to complete the experience!
Couverts6
Preparation 15 minutes
Preparation time:20 minutes
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Equipment

  • Baking sheets, Large bowl, Medium saucepan, Parchment paper or silicone mats, Plastic wrap, Rolling pin, Wire rack

Ingredients

  • 6 ounces 170 g vanilla soy or other nondairy yogurt
  • ½ cup 120 ml soy or other nondairy milk
  • 2 tablespoons 28 g nondairy butter
  • 1 tablespoon 21 g agave nectar
  • 2½ tablespoons 23 g poppy seeds, divided
  • 1 teaspoon pure lemon extract
  • 2 teaspoons lemon zest
  • 1 cup 120 g light spelt flour
  • 2 cups 240 g white whole wheat or regular whole wheat flour, divided
  • 2 teaspoons bread machine yeast
  • 1 teaspoon fine sea salt
  • ½ teaspoon canola oil to coat the bowl
  • 2 tablespoons 30 ml water

Instructions

  • In a small saucepan, combine the yogurt, milk, butter, and agave nectar.
  • Heat over medium heat until the mixture reaches 100°F (38°C).
  • Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.
  • Set aside.
  • In a large bowl, combine the spelt flour, 1 cup of the whole wheat flour, yeast, and salt.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add the remaining flour, a little at a time, if the dough is too wet.
  • Shape the dough into a ball and coat with oil in a large bowl.
  • Cover tightly with plastic wrap and let rise for 60 to 90 minutes.
  • Punch down the dough and flatten it into a rectangle (14 × 12 inches) about ¼ inch thick on parchment paper or a silicone mat.
  • Cut the dough into six 14 × 2-inch strips.
  • Roll each strip like a cinnamon roll.
  • Place the rolls on extra parchment or silicone mats.
  • Lightly brush with water and sprinkle with the remaining ½ tablespoon of poppy seeds.
  • Loosely cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 375°F (190°C, gas mark 5).
  • Remove the plastic wrap and bake for 16 to 20 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These rolls are delightful with a spread of fruit jam or vegan butter for an extra layer of flavor. They also make a great addition to a spring picnic or brunch table.
Wine Advice:
Pair these citrusy rolls with a light white wine, such as a Sauvignon Blanc or a Pinot Grigio, for a refreshing combination.

Nutrition values

Calories: 130 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 4 g | Sugar: 4 g
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Course; Bread / Side Dish / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free

Tahini Bread Rolls

Tahini Bread Rolls

These soft and tender rolls, perfect for large burger buns, feature a shiny crust thanks to tahini’s natural fats. The tahini adds a subtle flavor, making them a great addition to any meal.
Couverts6
Preparation 20 minutes
Preparation time:24 minutes
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Equipment

  • medium mixing bowl
  • Large mixing bowl
  • Measuring cups
  • Parchment paper or silicone baking mat
  • plastic wrap
  • Baking sheet
  • Wire rack

Ingredients

  • 1 cup 235 ml water, heated to 100°F (38°C)
  • 1 tablespoon 21 g agave nectar
  • 1½ teaspoons active dry yeast
  • 1½ cups 180 g bread flour
  • 1½ cups 180 g white whole wheat or regular whole wheat flour
  • 1 teaspoon fine sea salt
  • ½ cup 128 g tahini
  • ½ teaspoon canola oil to coat bowl

Instructions

  • In a medium-size bowl, combine the water, agave, and yeast.
  • Let stand for about 10 minutes, until foamy.
  • If it doesn’t foam, start over with fresh yeast.
  • In a large-size bowl, combine the bread flour, whole wheat flour, and salt.
  • Stir the tahini into the yeast mixture.
  • Add the wet ingredients into the dry ingredients.
  • Stir well until combined.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour as needed.
  • Shape into a ball.
  • Lightly coat a large-size bowl with oil, then place the dough in the bowl and cover tightly with plastic wrap.
  • Let rise until doubled in size, about 60 to 90 minutes.
  • Punch down the dough and divide it into 6 equal portions.
  • Shape the dough into rolls.
  • Place on parchment paper or a silicone baking mat on top of a baking sheet.
  • Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 24 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
  • Let cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

These rolls are ideal for serving with burgers, grilled vegetables, or as a side with a Mediterranean-inspired meal. They also work great as sandwich buns.

Wine Advice:

Pair with a crisp white wine such as Sauvignon Blanc or a light rosé to complement the richness of the tahini.

Nutrition values

Calories: 120 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 3 g | Sugar: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; Middle East
Diets; Dairy-Free / Low Fat / Soy Free / Vegan

Pesto Bread Rolls

Pesto Bread Rolls

These soft and savory bread rolls are amazing eaten plain or served alongside a nice bowl of soup or a heaping plate of fresh salad. They’re also perfect for burgers or sandwiches.
Couverts6
Preparation 20 minutes
Preparation time:24 minutes
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Equipment

  • medium mixing bowl
  • Large mixing bowl
  • Measuring cups
  • Parchment paper or silicone baking mat
  • plastic wrap
  • Baking sheet
  • Wire rack

Ingredients

  • ½ cup 120 ml water, heated to 100°F (38°C)
  • 1 tablespoon 21 g agave nectar
  • 2 teaspoons active dry yeast
  • 1½ cups 180 g bread flour, divided
  • 1½ cups 180 g white whole wheat or regular whole wheat flour, divided
  • 1½ teaspoons fine sea salt
  • ¾ cup 165 g Parsley Pesto Spread (page 81)
  • 2 tablespoons 30 ml canola oil, plus ½ teaspoon, to coat bowl

Instructions

  • In a medium-size bowl, combine the water, agave, and yeast.
  • Let stand for about 10 minutes, until the mixture foams and bubbles up.
  • If it doesn’t, your yeast may not be fresh, and you should start over.
  • In a large mixing bowl, combine 1¼ cups (150 g) of the bread flour, 1¼ cups (150 g) of the whole wheat flour, and the salt.
  • Stir the pesto spread and 2 tablespoons (30 ml) oil into the yeast mixture.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough in the bowl to coat it with oil.
  • Cover and let rise for 90 minutes, or until doubled in size.
  • Punch down the dough and divide it into 6 equal portions.
  • Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
  • Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
  • Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Let the rolls cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

These rolls make an excellent pairing with soups, salads, or even as a base for delicious vegan sandwiches. Try them with a drizzle of balsamic vinegar and olive oil.

Wine Advice:

Pair with a light white wine, such as a Pinot Grigio, or a crisp Sauvignon Blanc to complement the herbal pesto flavors.

Nutrition values

Calories: 150 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 2 g | Sugar: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; Italian
Diets; Dairy-Free / Low Fat / Vegan

Peanut Spice Rolls

Peanut Spice Rolls

Especially suited to serve with savory foods, such as chili, these rolls have a wonderful texture, and the dough is so fun to play with that you might find yourself reluctant to stop kneading it. Don’t say we didn’t warn you!
Couverts6
Preparation 20 minutes
Preparation time:24 minutes
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Equipment

  • medium mixing bowl
  • Large mixing bowl
  • Measuring cups
  • Parchment paper or silicone baking mat
  • plastic wrap
  • Baking sheet
  • Wire rack

Ingredients

  • 1 cup 235 ml water, heated to 100°F (38°C)
  • 1 tablespoon 22 g blackstrap molasses
  • 1½ teaspoons active dry yeast
  • 2 cups 240 g white whole wheat or regular whole wheat flour
  • 1 cup 120 g bread flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon 6 g ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • ¼ cup 64 g crunchy natural peanut butter
  • ½ teaspoon canola oil to coat bowl

Instructions

  • In a medium-size bowl, combine the water, molasses, and yeast.
  • Let stand for about 10 minutes, until the mixture foams and bubbles up.
  • If it doesn’t, your yeast may not be fresh, and you should start over.
  • In a large mixing bowl, combine the flours, salt, cumin, ginger, and cayenne.
  • Add the peanut butter to the water and yeast mixture.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough in the bowl to coat it with oil.
  • Cover and let rise for 90 minutes, or until doubled in size.
  • Punch down the dough and divide it into 6 equal portions.
  • Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
  • Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
  • Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Let the rolls cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

These rolls pair perfectly with chili, curries, or a hearty stew. Try serving them with a side of vegan butter or a savory dip.

Wine Advice:

For a delightful pairing, serve with a medium-bodied red wine like Zinfandel or a spicy Shiraz to complement the cumin and cayenne flavors.

Nutrition values

Calories: 180 kcal | Carbohydrates: 28 g | Protein: 6 g | Fat: 6 g | Sugar: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Dairy-Free / Soy Free / Vegan

Blooming Onion Rolls

Blooming Onion Rolls

These tasty onion rolls will surprise you with their amazing, almost croissant-like texture.
Couverts6
Preparation 20 minutes
Preparation time:16 minutes
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Equipment

  • Small saucepan
  • Large mixing bowl
  • Measuring cups
  • Parchment paper or silicone baking mats
  • plastic wrap
  • Serrated knife or plastic knife
  • Baking sheet
  • Wire rack

Ingredients

  • 2 tablespoons 28 g nondairy butter
  • 1 tablespoon 7 g caraway seeds
  • ½ cup 50 g chopped Mexican onion or scallion, white and pale green parts
  • ¾ cup 180 ml water, heated to 100°F (38°C)
  • ½ teaspoon fine sea salt
  • 1 teaspoon raw sugar
  • 2 cups 280 g white whole wheat or regular whole wheat flour, divided
  • 1½ teaspoons bread machine yeast
  • ½ teaspoon canola oil to coat the bowl
  • ¼ cup 60 ml warm water, for brushing top
  • Coarse sea salt for sprinkling

Instructions

  • In a small saucepan over medium heat, melt the nondairy butter.
  • Add the caraway seeds and chopped onion, and cook for 5 minutes, until the onions are tender.
  • Combine the butter and onion mixture with the hot water in a small bowl.
  • In a large mixing bowl, combine the salt, sugar, 2 cups (240 g) of the flour, and yeast.
  • Stir the wet ingredients into the dry mixture.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1 cup (40 g) of flour a little at a time if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large bowl with oil.
  • Turn the dough in the bowl to coat it with oil, cover, and let rise for 90 minutes, or until doubled in size.
  • Prepare two pieces of parchment paper or silicone baking mats (such as Silpat).
  • Punch down the dough and flatten it onto a piece of parchment paper into a rectangle approximately 14 × 12 inches (36 × 30 cm) and ¼ inch (6 mm) thick.
  • Cut the dough lengthwise into six 14 × 2-inch (36 × 5-cm) strips with a plastic knife.
  • Roll each strip into a loose roll, like cinnamon rolls.
  • Place each rolled strip on the second piece of parchment paper.
  • Brush with warm water and sprinkle with coarse salt.
  • Transfer the parchment paper to a baking sheet.
  • Loosely cover with plastic wrap and let the rolls rise for 40 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 16 minutes, or until the rolls sound hollow when tapped on the bottom.
  • Let the rolls cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

Serve these rolls warm with a side of olive oil for dipping or a vegan spread. Perfect for pairing with soups, stews, or salads.

Wine Advice:

Pair with a light red wine like Pinot Noir or a crisp white wine such as Chardonnay to balance the rich, savory flavors of the rolls.

Nutrition values

Calories: 150 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 5 g | Sugar: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Dairy-Free / Soy Free / Vegan

Garlic Rolls

Garlic Rolls

These rolls are quite a step up from your everyday garlic bread and make a nice addition to any meal.
Couverts12
Preparation 15 minutes
Preparation time:20 minutes
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Equipment

  • Mixing bowls
  • Measuring cups
  • 9 × 13-inch glass baking dish
  • Serrated knife
  • plastic wrap

Ingredients

  • 2 envelopes ¼ ounce or 7 g each active dry yeast
  • 2 teaspoons granulated sugar
  • ½ cup 120 ml warm water
  • 2 cups 250 g all-purpose flour
  • ¼ cup 36 g vital wheat gluten flour
  • 1 tablespoon 8 g garlic powder
  • ½ teaspoon salt
  • ½ cup 120 ml water
  • ¼ cup 60 ml olive oil, plus extra for brushing
  • 1 recipe Easy Garlic Spread for Bread from page 91

Instructions

  • In a small bowl, combine the yeast, sugar, and warm water.
  • Let stand for 10 minutes until foamy.
  • If it doesn’t foam, discard and start over with fresh yeast.
  • In a mixing bowl, combine the flour, wheat gluten, garlic powder, and salt.
  • Add the yeast mixture, water, and ¼ cup olive oil.
  • Knead the dough until smooth and elastic.
  • If the dough is too sticky, add extra flour; if too dry, add a little more water.
  • Shape into a ball.
  • Transfer to a plate and brush lightly with olive oil.
  • Cover loosely with plastic wrap and let rise for 1 hour.
  • Preheat the oven to 400°F (200°C, gas mark 6).
  • Grease a 9 × 13-inch glass baking dish.
  • Punch down the dough and roll it out on a floured surface into a rectangle about 9 × 12 inches (23 × 30.
  • 5 cm).
  • Spread the Easy Garlic Spread on the dough, leaving a ½ inch (1.
  • 3 cm) border on the long sides.
  • Roll the dough up from the long side and seal the edges by crimping.
  • Using a serrated knife, cut the dough into 12 equal pieces.
  • Place the rolls, cut side up, into the prepared baking dish.
  • Bake for 15 to 20 minutes, or until golden brown.
  • Let rest for 5 minutes to soak up the juices before serving.

Notes & Wine Advice

Serving Tip:

Serve warm with extra garlic spread or vegan butter for an extra indulgent treat. These also pair well with soups or salads.

Wine Advice:

Pair with a light Italian red wine, such as Chianti, or a crisp white wine like Pinot Grigio, to complement the garlicky richness.

Nutrition values

Calories: 170 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 7 g | Sugar: 2 g
————————————————————————————————–
Course; Bread / Side Dish / Snack
Cuisine; Italian
Diets; Dairy-Free / Vegetarian