Some days, you just need some buttery, garlic laden, soft, decadent bread. For those days, there’s this easy recipe for vegan cheesy garlic rolls.
Click here to skip the pics and go straight to the recipe.
These rolls are best right out of the oven, but will keep for a few days on the counter, and can be frozen for a quick dinner side later.
The key is to be generous with the garlicky Earth Balance buttery spread (or your fav vegan spread), you could use coconut oil for this too, but chill it first!
Printable recipe for Vegan Garlic Cheesy Buns
Vegan Cheesy Garlic Rolls
Soft fluffy buns rolled up with vegan garlicky butter, vegan parmesan cheese, and meltable vegan cheese shreds. Super easy to make and even easier to eat!
- 2 1/2 cups all-purpose flour (more if needed)
- ¾ cup nutritional yeast
- 1 cup very warm water
- ¼ cup light tasting vegetable oil, such as sunflower oil
- 4 tablespoons cloves of garlic, minced
- 2 tablespoons sugar
- 2 tablespoon flaxseed meal (optional, for the Omega's!)
- 2 ¼ teaspoons of traditional, dry yeast
- 1 pinch salt
- ½ cup Daiya cheddar-style shreds (optional)
Buttery Garlic Spread
- 3 tablespoons Earth Balance Buttery Spread
- 4 tablespoons garlic, minced
- ½ cup vegan parmesan
- Preheat oven to 400 Fahrenheit (200 Celsius)
For Buttery Garlic Spread
- Combine Earth Balance and 4 tablespoons of minced garlic. Set aside.
- In a large mixing bowl, dissolve the sugar into the warm water and add yeast. Set aside for 10 minutes or until all the yeast blooms.
- Add the oil, nutritional yeast, 4 tablespoons of minced garlic, salt, Daiya shreds and flax seed (if using) and mix well.
- Add the flour, a half cup at a time, until the mixture forms into a dough ball.
- Knead the dough on a floured surface for about 5 minutes or until the dough is smooth.
- Roll the dough out to a rectangle. Spread the garlic butter mixture evenly on the dough, leaving two inches at the end away from you unbuttered. Sprinkle ¼ cup of vegan parm over the dough. Starting at the end closest to you, roll the dough up into a log shape. Pinch the unbuttered end into the roll.
- Using a sharp knife, cut the roll up into 2 inches pieces and place the pieces on to a parchment lined baking sheet. Sprinkle the remaining vegan parm on the top of the rolls.
- Cover with a wet cloth and let rise in a warm place for 20 minutes or until the rolls have puffed up to about double in size.
- Carefully remove the cloth and bake for 15 - 20 minutes or until tops are golden.
For the best results, after forming the dough, you can cover and let rise for an hour. Then punch it down and continue the recipe. This will result in a lighter bread but to be honest, most of the time I skip that step and it ends up pretty good anyway.
Amount Per Serving: Calories: 263Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 9mgSodium: 157mgCarbohydrates: 29gFiber: 4gSugar: 2gProtein: 10g
Nutritional Information automatically calculated by a plugin and may not be correct.
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I’m Mary Lin, vegan recipe developer, YouTuber, and cat person. Chinese Canadian, born & raised in Vancouver, BC (currently in Calgary, Alberta) on a mission to veganize all my favourite comfort foods from Canadian, Cantonese and other Asian cuisines! And make them easy without sacrificing flavour. What should I veganize next?