Description
These Vegan Green Chile Garlic Rolls combine the smoky sweetness of roasted green chiles with fragrant garlic herb butter for a soft, flavorful bread perfect as a side or snack. The rolls are tender with a slight kick from the chiles, made entirely vegan and featuring a rich garlic herb spread.
Ingredients
Roasted Green Chiles
- 6-7 whole green chiles
- Avocado oil spray, enough to coat peppers
- ¼ teaspoon salt
Chile Garlic Bread
- 1 cup warm water
- 2 ¼ teaspoons active dried yeast
- ¼ cup melted vegan butter
- ½ cup roasted green chile, chopped (from above)
- 3 ¾ to 4 cups all-purpose flour
- 2 cloves garlic, finely minced
- 1 teaspoon salt
Garlic Herb Butter
- ¼ cup melted vegan butter
- 2 cloves garlic, finely minced
- 1 tablespoon fresh cilantro or parsley, chopped
Instructions
- Roast the green chiles: Preheat oven to 425°F and line a baking sheet with foil. Arrange the green chiles in a single layer and spray both sides with avocado oil. Sprinkle with ¼ teaspoon salt. Roast for 8-10 minutes per side until skins blister. Remove and transfer to a bowl, cover, and let steam for 5-10 minutes to loosen skins.
- Prepare the chiles: Peel off the outer skins and discard. Remove and discard tops and seeds. Chop the peeled chiles into large pieces. Set aside ½ cup chopped chiles for the dough.
- Mix and bloom yeast: In a bowl, combine warm water and active dried yeast. Let sit 2-3 minutes until foamy. Stir in melted vegan butter.
- Make dough: Add flour (starting with 3 ¾ cups), roasted green chiles, minced garlic, and salt to the yeast mixture. Mix until a shaggy dough forms. Add up to ¼ cup extra flour if needed for handling.
- Knead dough: Knead dough until smooth, elastic, and no longer sticky—5-7 minutes with a stand mixer or 8-10 minutes by hand on a floured surface. The dough should stretch without tearing.
- First rise: Shape dough into a ball, place in a well-oiled bowl, cover with plastic wrap or towel, and let rise for about 2 hours until doubled in size.
- Shape rolls and second rise: Punch down dough to release air. Turn onto floured surface and divide into 12 equal pieces. Roll each piece into a ball. Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise 30-60 minutes until doubled.
- Prepare garlic herb butter: About 20 minutes before baking, preheat oven to 400°F. Whisk together melted vegan butter, minced garlic, and chopped cilantro or parsley.
- Apply garlic butter and bake: Uncover rolls and brush with half of the garlic herb butter. Bake rolls for 18-22 minutes until golden brown and cooked through.
- Finish and serve: Remove rolls from oven and brush immediately with remaining garlic herb butter. Let rest 10 minutes to soften before serving warm.
Notes
- Freshly roasted green chile peppers can be substituted with ½ cup canned green chiles; flavor is slightly different but still delicious and saves prep time.
- Store leftover rolls in a closed container at room temperature for up to 24 hours or tightly wrapped in the fridge for up to 3 days.
- Reheat rolls gently in the microwave until warmed through before serving.
