Dissolve yeast and sugar in warm water and let stand for five minutes, or until foamy. Once the yeast activates (foamy and bubbly), go ahead with the recipe - if it doesn't get foamy, discard and try again.
While the yeast is proofing, prepare the garlic butter. Place softened vegan butter in a small bowl. Flatten with a fork then mix in the garlic salt (or fresh garlic and salt), parsley, basil and oregano. Set aside.
Grease a fluted baking pan. And preheat oven to 180 degrees F.
In a bowl or a bowl of a stand mixer, combine Montana Gluten Free All Purpose Baking Mix, vegan butter, salt and baking powder.
Pour in activated yeast and mix to form a soft dough.
Divide and roll dough into ping pong or golf ball size balls - should be about 18 of them. Gently flatten/stretch them into about a baseball size (or orange size) then spread the flattened circles with the garlic butter mixture. Roll the dough with the garlic spread inside (about finger sized) then fold in half so the ends touch. Place them in a single layer around the fluted baking pan. When bottom layer is done, spread a bit of the garlic butter mix on that layer before starting on the second layer. Brush or spread the rest of the garlic butter on over the second/final layer.
Cover with a clean dish towel and place in the warm oven. Turn off the oven. Let the dough rise for 30-40 minutes. Then remove the pan from the oven and preheat the oven to 350 degree F.
When the oven is ready, bake for 25 minutes. Hot rolls may be brushed with hot melted vegan butter - when they are cool enough to pull apart, they are ready to serve!
Ingredients
Directions
Dissolve yeast and sugar in warm water and let stand for five minutes, or until foamy. Once the yeast activates (foamy and bubbly), go ahead with the recipe - if it doesn't get foamy, discard and try again.
While the yeast is proofing, prepare the garlic butter. Place softened vegan butter in a small bowl. Flatten with a fork then mix in the garlic salt (or fresh garlic and salt), parsley, basil and oregano. Set aside.
Grease a fluted baking pan. And preheat oven to 180 degrees F.
In a bowl or a bowl of a stand mixer, combine Montana Gluten Free All Purpose Baking Mix, vegan butter, salt and baking powder.
Pour in activated yeast and mix to form a soft dough.
Divide and roll dough into ping pong or golf ball size balls - should be about 18 of them. Gently flatten/stretch them into about a baseball size (or orange size) then spread the flattened circles with the garlic butter mixture. Roll the dough with the garlic spread inside (about finger sized) then fold in half so the ends touch. Place them in a single layer around the fluted baking pan. When bottom layer is done, spread a bit of the garlic butter mix on that layer before starting on the second layer. Brush or spread the rest of the garlic butter on over the second/final layer.
Cover with a clean dish towel and place in the warm oven. Turn off the oven. Let the dough rise for 30-40 minutes. Then remove the pan from the oven and preheat the oven to 350 degree F.
When the oven is ready, bake for 25 minutes. Hot rolls may be brushed with hot melted vegan butter - when they are cool enough to pull apart, they are ready to serve!