Step 1

In the bowl of a stand mixer, add the flour, sugar, yeast, and salt. Whisk the ingredients together.

Step 2

Create a well in the centre of the flour. Slowly add the warm milk and vegan butter to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.

Step 3

Add in the minced garlic, vegan parmesan cheese and the fresh parsley. Using your dough hook, knead the dough for about 5-6 minutes on the first or second speed. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Step 4

Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 2 hours on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Step 5

Punch down the dough and fold over.

Step 6

Divide the dough into 15 equal balls and roll each into a ball. I like to weigh the dough, then split the figure into 15 for equally round balls. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video'd this for clarification! But you essentially want to make them as round as possible with the seam on the underside so it isn’t visible.

Step 7

This is OPTIONAL - but you can also add ¾ cup of vegan cheese into the centre of these balls. Split the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff slightly with some of the vegan cheese. Pinch and fold tightly, then proceed to the next time. This takes these rolls to another level.

Step 8

Grease a 9x13 container with some vegan butter lightly. Line up the balls evenly beside each other.

Step 9

Cover with a light kitchen towel and allow the balls to proof/rise for another 1 hour. The dough balls with touch - and you want them to!

Step 10

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it's ready when they're done rising.

Step 11

Mix together the ingredients for your rub - your melted stick of butter, fresh parsley, minced garlic and vegan parmesan cheese. Using a silicone brush/pastry brush, brush about half of the mix over the rolls.

Step 12

Bake your rolls for 15 minutes in the oven. Remove, and immediately brush with the rest of the garlic rub for the top. You can leave them to cool mainly in the pan, or move them to a cooling rack to cool once the garlic rub is soaked in. The rolls soften completely after resting for about 15 minutes.

Step 13

Slice, tear, slather in butter, and enjoy!