Hi there! Here’s a quick recipe for the dinner rolls (full one on the blog): For the bread: 1 head garlic 7/8 cup plant-based milk (preferably soy or oat milk) 2 tbsp vinegar or lemon juice 2 1/4 tsp (1 packet) active dry yeast 3 tbsp (40 grams) sugar 5 1/2 cups (690 grams) all purpose flour 2 tsp sea salt (plus more for garnish) 1/3 cup (76 grams) cold vegan butter (cut into small cubes)��For the herby butter topping: 4 tbsp vegan butter 2 cloves garlic (roasted, minced, or grated) 2 tbsp chopped fresh parsley 1/4 cup plant-based milk or JUST Egg 1 tbsp course or flakey sea salt Roast your garlic in the oven (you can skip the garlic if you want). Make vegan buttermilk by whisking together plant milk + vinegar. Warm it in the microwave so it’s not too hot. Add warm water to standmixer, together with yeast and sugar. Once it foams, add flour, roasted garlic, and salt to yeast mixture. Mix on low with hook attachment. Add buttermilk and mix until shaggy dough forms. Increase speed to m...