A soft bread bursting with flavor, both buttery and cheesy, great served with or without a dipping sauce, these garlic buns are the perfect side to accompany your favorite Italian dish! Trust me, no pasta or pizza meal is complete without these!
I already have a garlic knot recipe here on Vegan Empire, and the recipe is actually very similar, so what's the difference with these garlic buns? Well, it's mainly that they're baked in a cake pan, so they rise higher up and become fluffier!
Just look at how good these look!
Full of flavor and really soft on the inside, these are one of my favorite side dishes, if not my favorite!
Another great thing about these buns is that they absorb more flavor that the garlic knots. Even though the garlic knots are great, some of the topping drips off, but with these buns, the topping that drips off soaks the garlic buns as they bake, so they come out with a lot of seasoning!
Also, in the recipe I mentioned adding 1/4 to 1/2 cup of vegan parmesan, but you can change that up if you'd like. You can add less, but being a cheeze lover I'd never do that unless I was running low on it, or you can smother the whole thing...it all depends on how much you'd like!
Makes about a dozen, depending on your knot size...
For the Dough:
2 and 1/4 tsp active dry yeast
1 and 1/4 cups warm water
3 cups all-purpose flour
2 tbsp. olive oil
1 tbsp. salt
For the Topping:
1 1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 cup Miyokos vegan oat butter, melted*
1/4 - 1/2 cup Follow Your Heart Shredded Parmesan**
*I like using Miyokos Oat butter since it's creamy and tasty, but any vegan butter will work, including butter-flavored coconut oil :)
**Follow Your Heart Shreds seem to work best for this recipe as it melts great, but Violife parmesan will work too, as should any other shredded vegan parmesan!