Our Unsweetened Plain Drinkable Cashewmilk Yogurt is the secret to creating these fluffy and pillowy garlic & herb dinner rolls that are so quick and easy to make! Naturally dairy-free and vegan, these herby rolls are packed with flavor and made in a skillet for easy serving! Pull apart, spread with a pat of vegan butter, and enjoy!
Ingredients
Prep
- Prep: Measure out all ingredients. Grease an 8” or 9” cast iron skillet with vegan butter and set aside. Grease a proofing bowl as well, and set aside.
- Whisk the dry ingredients: In a large bowl or in the bowl of a stand mixer with the dough hook, whisk together the flour, quick-rise yeast, and sea salt.
- Make the dough: Add in the Forager Project Probiotic Yogurt Drink, maple syrup, vegan butter, rosemary, parsley, sage and garlic. Mix on medium speed or with a wooden spoon until a thick and tacky dough forms, about 5-7 minutes.
- Proof: Place the dough ball into the greased proofing bowl, and cover. Place the bowl in a warm area (ideally 85F or warmer), and let rest until doubled in size, about 30-60 minutes, depending on how warm your area is.
- Shape: Punch down the dough, and divide the dough into 6 even dough balls. Pinch the ends of one dough ball together and shape the dough into a round ball. Repeat for the remaining dough balls to create the dinner rolls.
- Proof again: Place the dinner roll dough into a skillet, and cover. Preheat the oven to 350F. While the oven is preheating, allow the dinner rolls to rise until doubled in size.
- Bake: Brush the tops of the dinner rolls with the vegan egg wash mixed with the garlic. Place the dinner rolls into the oven to bake for 27-33 minutes, or until lightly golden brown on top.
- Serve, and enjoy!
