Vegan Garlic Bread

Start by making the dough (skip if using pre-made bread dough). Combine flour, yeast and ½ tsp salt in a large bowl or stand mixer. Make a well in the middle, and add the warm water. Use your hands to incorporate the water into the flour, until a scrappy dough forms. 

Tip the dough onto a lightly floured surface and knead it for 8-10 minutes, until smooth and springy. Lightly oil the sides of a large bowl and place the dough inside, covering it with a drizzle of oil to prevent it drying.

Cover the bowl with a damp tea towel or cling film and leave to rise in a warm place for 60-90 minutes, until doubled in size.

In the meantime, prepare the garlic butter. Combine butter, garlic and ½ tsp salt in a bowl and mix to combine. Fold in the finely chopped parsley. Set aside. Spread 3 tbsp of the garlic butter throughout the bottom and sides of a baking tin (ours was 33x23cm). 

When the dough has rested, tip it over to a clean surface. Press the air out of the dough with your hands. Depending on what size bread rolls you want, split the dough in half, then in half again. If you’re after larger rolls, continue halving until you reach 16 pieces. If you’re after smaller rolls, continue halving until you reach 30 pieces. Transfer the pieces into the buttered baking tin.

Spread the rolls with 4 tbsp garlic butter, saving the rest to brush over after they’ve baked. Cover the rolls with a damp tea towel and let rise for another 45-60 minutes, until they’ve early doubled in size.

Preheat the oven to 180˚C. Bake the rolls for 25-30 minutes, rotating the tray half way through the bake, until they’re golden brown. Brush the remaining garlic butter over the hot rolls as soon as they come out of the oven. Let sit for 15 minutes before tucking in.