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- Stuffed vegan garlic bread rolls (Bubble Bread)
Stuffed vegan garlic bread rolls (Bubble Bread)
Nutrition facts per serving:
- Energy in kcal about 277
- Fat about 17g
- Carbohydrates about 25g
- Protein about 5g
This is needed
This is needed
for 12 pieces
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Dough
- 430 g light spelt flour
- 1 tsp salt
- 0.5 tsp sugar
- 0.5 cube yeast (approx. 20 g), crumbled
- 2.5 dl water, lukewarm
- 50 g vegan butter, cut into pieces
Garlic butter
- 150 g vegan butter, soft
- 3 garlic clove, squeezed
- 1 tsp herb salt
To shape the rolls
- 2 tbsp soya cream
And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in the food processor bowl. Add the water and butter, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise for approx. 1 hr. at room temperature until doubled in size.
Garlic butter
Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the garlic and salt, set aside.
To shape the rolls
Divide the dough into 12 portions, flatten slightly. Place 1 tsp of garlic butter in the middle of each, fold in, press down firmly, shape into balls. Place the balls next to each other on a baking tray lined with baking paper, brush with the soy cream.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, serve lukewarm or cold.
