You probably already know that I bake lot of vegan challah. I talk about it constantly and have quite a few recipes for challah on the site!
It’s the perfect fluffy bread in my opinion. But, the dough is also pretty perfect for things like these vegan garlic challah rolls. Instead of baking up 2 loaves of bread with the dough, you get a giant batch of rolls!! You can make them bigger and use them for sandwiches, or make them smaller, like little garlic knots to serves with pasta or a nice dinner salad.
These are perfect for entertaining as well. It’s easier to grab a roll at a party then cut a slice of challah! These challah rolls will also freeze well, so you can save half the batch for later!! Freezable recipes for easy meal prep are always my favorite kind!
Challah Y’all for all things challah!
INGREDIENTS:
4 cups all purpose flour
1 1/4 cup aquafaba (measure the whipped product)
1/3 cup sugar
1/2 cup oil (I use grape seed but you can use any neutral oil you like)
4 1/2 teaspoons dry active yeast
1 tablespoon sugar
1 tablespoon salt
1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die and it will not activate.
Garlic Butter:
1/4 cup melted vegan butter
3 teaspoons minced garlic
1 teaspoon dried parsley
COOKING INSTRUCTIONS:
In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar
Let the that sit for 10 minutes to activate, or until the mixture is super foamy at the top.
In a stand mixer add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!
Mix until all of the ingredients are incorporated then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.
The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.
Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of bounce back if you poke it.
Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.
Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.
Let dough rise about an hour, or until the dough has doubled in size.
Remove dough from oven, and on a clean lightly floured work surface, divide the dough in half. Evenly divided each half into 8 pieces for dinner rolls, or you can divide each half into 16 pieces if you would like to make smaller garlic knots. Roll each piece of challah into a about a 6 inch rope. Criss cross the rope tucking one end into the the center to knot it, then tucking the ends under the roll.
Place the rolls on 2 cookie sheets, and cover with a damp towel. You don't want the rolls touching or they will stick together as they bake. Place challah back in the oven and allow the rolls to rise again for about an hour.
Once the rolls have risen, remove from oven, and preheat oven to 350 degrees.
Mix the melted butter, minced garlic, and parsley in a bowl. Generously brush the mixture over each of the rolls after they have risen.
The rolls will need to bake around 15- 20 minutes, depending on the oven. Keep an eye on them and once they begin to brown all over, give them a tap with your finger. If they sound hallow, they are done! if you have any leftover butter and garlic mix you can give them another brush mid bake.
Let the rolls cool on a wire cooling rack before serving.
If you like this recipe, try these:
