Christmas Rosemary Bread Buns
This is a really soft fluffy Christmas Bread Buns Recipe. We pair them with the porcini mushrooms stuffing and the spiced cranberry sauce.
Equipment
Ingredients
- 3 cups flour 0 Flour = strong flour
- 4 tablespoons vegan butter or margarine
- ¼ ounce dry yeast about 2 teaspoons
- 1 teaspoon salt fine
- 1 cup almond milk or any other vegetable milk
- 3 rosemary sprigs
Optional:
- 1 teaspoon agave syrup
Instructions
- Warm the milk and add the yeast and the agave syrup. Let it rest for 10 minutes.
- In a large bowl, mix the flour and vegan butter.
- Add the yeast milk and salt. Mix well.
- Knead until a smooth elastic dough forms, for about 20 minutes.
- Brush the dough with margarine, cover the bowl with a plastic wrap, and set it somewhere warm to rise for two hours until it’s doubled in size. I like to let it rise overnight for them to get fluffier.
- Lightly grease a baking sheet for your rolls.
- Prepare a cake pan.
- Knead the dough for another two minutes and then start forming your 1-inch diameter buns. Take off pieces of the dough and create balls by pulling the edges down so that the top becomes smooth.
- Layout the buns on your baking pan, brushing them with extra margarine, leaving some room between them to allow them to rise.
- Cover again with the same plastic wrap and allow the rolls to rise again for around 10 minutes.
- Preheat the oven to 450 Fahrenheits.
- When it’s finished its second rising, brush with bread margarine, put some rosemary sprigs on it and bake for 25 minutes, until the rolls are golden on top.
Notes
Enjoy! We like eating them hot. Feel free to put them in the oven for a few minutes to reheat them before serving.
Nutrition
Calories: 219kcalCarbohydrates: 36gProtein: 5gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 378mgPotassium: 61mgFiber: 2gSugar: 1gVitamin A: 269IUVitamin C: 1mgCalcium: 45mgIron: 2mg
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