MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Garlic Vegan Dinner Rolls
 Categories: American, Rolls
      Yield: 12 Rolls
 
      1    Garlic head
    7/8 c  Plant-based milk; preferably
           - soy or oat milk
      2 tb Vinegar or lemon juice
  2 1/4 ts Active dry yeast (1 pkt)
      3 tb Sugar (40 g)
  5 1/2 c  All purpose flour (690 g)
      2 ts Sea salt; plus more
           - for garnish
    1/3 c  Vegan butter (76 g); cold,
           - cut into small cubes
      4 tb Vegan butter
      2 cl Garlic; roasted, minced, or
           - grated
      2 tb Fresh parsley; chopped
    1/4 c  Plant-based milk or JUST Egg
      1 tb Course or flakey sea salt
 
  Preparation time: 210 minutes
  Cooking time: 25 minutes
  
  The fluffiest, softest vegan dinner rolls with roasted garlic!
  
  First, preheat your oven to 450°F. While your oven is preheating,
  cut your garlic in half towards the top (i.e., the hairy part) of
  your garlic head. Place the two halves back together and then wrap
  them tightly with aluminum foil. Bake in the oven for about 45 to 50
  minutes, until the garlic cloves are slightly beige and very tender.
  
  While your garlic is roasting, make your vegan buttermilk by whisking
  together your plant-based milk with either vinegar or lemon juice.
  Set this aside.
  
  Add 1 cup of warm water (mix 1/2 cup of very hot water with 1/2 cup
  of cold water) to the bowl of a stand mixer or a very large bowl.
  Then, add your sugar and yeast. Mix and set aside for 10 minutes. If
  you don't see bubbles, foam, or some kind of something happening in
  your bowl, your yeast is dead and you should start over.
  
  Heat your buttermilk in the microwave for 30 to 60 seconds, so that
  it's quite warm but not hot enough that it will hurt your finger.
  Then, add the flour, along with the roasted garlic cloves (squeeze
  them out and drop them into your flour) and salt to your yeast
  mixture. Using the dough hook on medium-low speed on your stand mixer
  (or a wooden spoon), mix the ingredients together until a very dry
  dough begins to form. Then, slowly pour in your warm milk and
  continue mixing on medium speed for about 2 to 3 minutes until a
  shaggy dough forms.
  
  Increase the speed on the stand mixer to high (or if kneading by hand,
  continue kneading for about 5 minutes). Then, begin dropping small
  cubes of the cold vegan butter in a little bit at a time. If kneading
  by hand, knead a few small cubes of vegan butter into your dough
  before adding more. Once all the butter has been incorporated,
  continue kneading with the stand mixer on high for an additional 10
  to 15 minutes, until your dough is much smoother and elastic. If
  kneading by hand, it may take you far longer, approximately 20 to
       25    minutes.
  
  Shape your dough into a smooth ball and place your dough ball into a
  greased bowl (this prevents the dough from sticking when it's time to
  shape it into rolls). Cover the bowl with a kitchen towel or plastic
  wrap and place the bowl in a warm area in your house for the next 90
  minutes to 2 hours, until the dough has doubled in size.
  
  Once your dough has doubled in size, punch the dough and remove your
  dough ball from your bowl. Place it on a lightly floured surface and
  knead it gently for a few seconds. Then, divide your dough ball into
       12    equal pieces.
  
  To shape the rolls, work with one piece at a time (while keeping the
  other pieces covered so they don't dry out). Create a "C" with the
  index finger and thumb of one of your hands. Press the piece through
  the "C" using your other hand. Then, close the "C" around the bottom
  of your little ball. Place the dough ball on your surface. Create a
  cage with all five fingers of your hand over the ball. Then, make a
  circular motion with your "hand cage" so the dough ball is rolling
  around in it for about 10 seconds. Place the ball in a greased 8" x
  11" casserole dish. Repeat with remaining dough. Space the balls out
  equally in your casserole dish.
  
  Cover the tray of dough balls with a kitchen towel. Let it sit in a
  warm place for about 60 minutes, until they double in size. About 30
  minutes into your second rise, preheat your oven to 350°F.
  
  Melt your vegan butter together with your garlic (microwave or on the
  stovetop). Then, incorporate your fresh parsley. Add half this garlic
  butter mixture to a small bowl. Whisk in plant-milk or JUST Egg
  (either is fine). Using a pastry brush, gently (but generously) brush
  the tops of your dinner rolls.
  
  continued in part 2
 
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