Ingredients
3 cups all-purpose flour 4 Tbsp potato flour 1 Tbsp granulated sugar 2 tsp active dry yeast 1 1/4 tsp salt 2 tsp dried Italian herbs 1 Tbsp nutritional yeast 2 Tbsp olive oil 1/2 cup lukewarm water 1/2 cup almond milk 3 cloves roasted garlic, mashed
FOR THE ROASTED GARLIC “BUTTER”: 2 cloves roasted garlic, mashed 2 Tbsp melted vegan margarine sea salt, to taste
Method
Place all the garlic cloves (5 total) in a heavy skillet over medium-high heat. Cook, turning every few minutes, until blackened in spots on all sides. Let cool, remove the skins. } Combine the flour, potato flour, sugar, yeast, salt, herbs, and nutritional yeast in the bowl of a stand mixer*. Add the remaining bread ingredients, including the 3 cloves of mashed garlic, and mix together to form a shaggy dough Knead until a smooth dough forms. Use your hands to shape into a ball. Oil the same bowl and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size. When the dough is finished proofing, turn out onto an oiled cutting board. Use your hands to press into a rough rectangle,, then use a rolling pin to roll it out into a 13-by-10-inch rectangle. Cut the dough longways into 1-inch-wide strips. Follow the instructions in the text above to tie the knots. Arrange them on a baking sheet about 2 inches apart, then spray with spray oil and cover completely with plastic wrap. Let rise until very puffy, about 1 hour. About 20 minutes before baking time, preheat oven to 350°F. Bake for 17 minutes, until golden brown on top. While the rolls bake, combine the melted margarine with the remaining mashed roasted garlic. When the rolls are done baking, transfer them to a cooking rack and brush with the roasted garlic “butter.”
Original Source: @foodal_blog