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Garlic Vegan Parker House Rolls Recipe

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4.2 from 43 reviews

These Vegan Garlic Parker House Rolls are soft, fluffy, and bursting with rich garlic butter flavor. Made without any dairy, these rolls use vegan butter and non-dairy milk to deliver a tender crumb and golden crust, perfect as a side for any meal or simply enjoyed on their own. The rolls are beautifully layered with garlic and herbs, creating a deliciously aromatic bread that’s easy to make and perfect for 16 servings.

Ingredients

Dough

  • 500 g (4 cups) white bread flour
  • 8 g (2 ¼ teaspoons) instant/fast action yeast
  • 10 g (1 ½ teaspoons) table salt
  • 160 g (⅔ cup) unsweetened non-dairy milk (soy recommended)
  • 180 g (¾ cup) lukewarm water
  • 1 Tablespoon maple syrup or sugar
  • 50 g (3 ½ Tablespoons) vegan block butter, softened

Garlic Butter Topping

  • 90 g (6 Tablespoons) vegan block butter, melted and cooled slightly
  • 6 cloves garlic, peeled and crushed
  • 2 teaspoons mixed dried herbs

For Brushing

  • Non-dairy milk
  • Melted vegan butter (optional)

Instructions

  1. Prepare the Dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, placing yeast on one side and salt on the other, then mix to combine. Add the non-dairy milk, lukewarm water, and maple syrup, stirring to form a shaggy dough.
  2. Knead the Dough: Knead by mixer or by hand on an unfloured surface for 5-10 minutes until the dough is smooth and elastic. It will start sticky but will smooth out with kneading; avoid adding extra flour immediately.
  3. Incorporate Vegan Butter: Add softened vegan butter and continue kneading until fully incorporated and the dough turns glossy and elastic, passing the windowpane test.
  4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1-2 hours. Prepare a 23 x 33 cm (9 x 13 inch) baking tin lined with baking paper during this time.
  5. Divide and Rest: Punch down the dough and divide it into two balls. Cover and rest for 15 minutes.
  6. Prepare Garlic Butter: Mix melted vegan butter with crushed garlic and mixed dried herbs.
  7. Roll and Butter Dough: Roll one ball into a 20 x 30 cm (8 x 12 inch) rectangle on a lightly floured surface. Brush with half the garlic butter, slice lengthwise in half.
  8. Fold and Cut: Fold each half lengthwise again, then slice crosswise into four squares, making 8 folded squares per ball.
  9. Arrange in Tin: Place all 16 folded squares snugly in the lined baking tin, slightly overlapping if needed, in four rows of four.
  10. Second Rise: Cover and let the rolls rise until puffy but not doubled, about 45 minutes. Meanwhile, preheat oven to 180°C (350°F) conventional or 160°C fan.
  11. Brush and Bake: Lightly brush the tops with non-dairy milk. Bake in preheated oven for 25 minutes until golden brown and internal temperature reaches at least 90°C (194°F).
  12. Finishing Touch: Remove from oven and optionally brush with extra melted vegan butter. Let cool for 20 minutes before serving.

Notes

  • Do not add extra flour when kneading initially as the dough will become less sticky after a few minutes of kneading.
  • The windowpane test ensures gluten development for perfect texture.
  • You can substitute soy milk with other unsweetened non-dairy milks like almond or oat milk.
  • Use a probe thermometer to check internal temperature for perfectly baked rolls.
  • These rolls can be frozen after the second rise; thaw and reheat before serving.

Find it online: https://recipethrive.com/garlic-vegan-parker-house-rolls-recipe/