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These tiny savory buns are super snackable, easy and delicious. Dunk in a hot bowl of soup or fill with your favorite sandwich filling. Vegan Recipe. Jump to Recipe
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Merry Christmas and Happy Holidays! A short post today with some savory buns after all the sugar high! These tiny savory buns are super snackable..
These can be dipped and soaked in a hot Root Vegetable Carrot Leek Celery Soup posted earlier here!
A round up of some favorite Holiday Sweet things in the earlier post here, Fudge, cookies, flan, Cake, Stollen Bread and more.
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See you all after a short holiday weekend break!
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Garlic, Scallion, Jalapeno Savory Buns/Rolls Vegan
These tiny savory buns are super snackable, easy and delicious. Dunk in a hot bowl of soup or fill with your favorite sandwich filling. Vegan Recipe.
Ingredients Â
- 1/2 cup warm water
- 1.5 teaspoons quick rise yeast
- 2 teaspoons raw sugar
- 2/3 cup bread flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon salt
- 1/4 teaspoon cumin powder
- 2 garlic cloves finely chopped
- 1/2 cup of scallions/green onions, , green parts finely chopped
- 1/2 Jalapeno pepper finely chopped
- 2 Tablespoons organic canola oil or olive oil
InstructionsÂ
- In a large bowl, add warm water, quick rise yeast and raw sugar. Mix and let sit for 10 minutes.
- In another bowl, add bread flour, whole wheat flour, salt, cumin powder, garlic cloves finely chopped, 1 scallions/green onions, Jalapeno pepper finely chopped. Mix all well together.
- In the yeast bowl, add 2 Tablespoons organic canola oil or olive oil and mix.
- Add to it, the flour mixture and knead into a soft dough(knead 4-5 minutes). Add more bread flour if needed.
- Spritz top with oil, cover with towel and let sit for 1.5 hours or until doubled.
- Knead dough for a minute, and divide into small balls, half the size of the final bun size you want.
- Place balls on parchment. Spritz top with water and sprinkle some sesame seeds. Cover with a towel and let rise for another 50 minutes or until almost doubled.
- Bake in preheated 375 degrees F for 20-25 minutes.(until golden and a tap on top sounds hollow)
- Cool on rack for 15 minutes before serving.
- Serve with soups, olive oil, dips, vegan butter spreads or any which way!
Notes
- Total time does not include 2.5 hours proving time
- Nutritional value is based on 1 serving
Nutrition
Calories: 108kcal, Carbohydrates: 15g, Protein: 3g, Fat: 4g, Sodium: 221mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 70IU, Vitamin C: 2.5mg, Calcium: 10mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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These sound amazing! I would love to try some, all that is going on in these would be wonderful from the spice of the jalapenos to the savory scallions!
I love the flavor of Jalapeño, will have to try it. Very pretty pics.
Enjoy your break! You’ve been cooking and baking up a storm. Loved it all, and glad you’ve saved the best for last, these buns look so good! We’d love to munch our way through a bunch of them!
looks great, love the idea of jalapeno
Thank you Hannah! i am looking forward to your fun yeast breads!
Thank you Priya.
Hehe Gigi.. you finally figured it out
Thanks Junia. Happy holidays to you too!
these look so savory and fluffy! love the touch of garlic, scallion, and jalapeno! happy holidays 🙂
Wait…I’m so embarassed, that wasn’t you, Richa.
Stolen bread? I was wondering where that bread I made went. Oh wait it says Stollen bread, oops. Oooh garlic,scallion and jalapeno sounds amazing! Happy Holidays, Rivka. You won the Nasoya giveaway on my blog. Yay. Check it out.
Glad to c ur space…
What a great, spicy recipe! I almost never think to use jalapenos in anything, so this is great inspiration. You’ve got me seriously craving a good yeasted bread project, that’s for sure…