GARLIC THYME BUNNNS
well, actually, scrolls.. ish
for the dough:
2 1/2 TB active yeast
1 tsp raw sugar
1 cup soy milk, slightly above room temp
1/3 cup oil (not sunflower or coconut)
1 TB soy sauce, tamari or liquid smoke
1/2 cup grated zucchini
1/4 cup grated vegan cheese (optional but makes texture gorgeous)
1 tsp sage powder
1 TB thyme (dried)
1 tsp maple syrup
2 1/2 cups plain flour
for the garlic oil:
3 TB minced garlic
2 TB rosemary
2 TB thyme
2 TB sage
1/3 cup melted vegan butter/ oil
2 tsp flour
salt n pepper
bloom yeast with raw sugar by whisking both into the slightly warm soy milk and then resting for 10 minutes.
Add tamari, herbs, maple, oil and whisk.
Sift in 1 1/2 cups of the flour and stir through. Add zucchini and cheese, then stir through.
Gradually add remaining flour and knead for 2 minutes so dough comes together.
Place back in mixing bowl whilst you mix all garlic butter ingredients together.
To assemble, split the dough into 12 even balls. Take a dough ball and roll into a rounded rectangle shape, spread 1/2 a dessert spoon of garlic oil across the surface of dough, then begin to tightly roll up the longest edge closet to you, to the one further away. Once you have this long piece, take one edge and roll/ coil it up to look like a snail shell.
Arrange balls as a tree shape (or whatever) on a liner tray, cover with a tea towel and proof for 40 minutes.
Once proofed, brush the top of balls with some oil/ butter, sprinkle with sesame and thyme (optional) and then bake for 35 minutes at 180 degrees!
#vegan #scrolls #garlic #garlicbread #christmas #christmasrecipes #veganrecipes #recipeshare #veganbaking #nourish #plantbased #vegancafe #veganmelbourne #vegangirl #dairyfree #crueltyfree