Delicious vegan clover leaf bread rolls, sometimes known as shamrock buns in our house and perfect for St Patrick's Day lunch with a nice bowl of soup washed down with a pint of what you fancy!
Prep Time 2hours20minutes
Cook Time 15minutes
Total Time 2hours35minutes
Author Chris @thinlyspread
250ml (1 cup)dairy free milk ( I used almond milk)
50g (1/4 cup)vegan margarine, melted
2tbspactive dried yeast
400g (3 + 1/8 cups)strong white flour
2tbspmixed seeds (poppy, sunflower, pumpkin and sesame)
Gently heat the milk until it is lukewarm, add the melted butter, yeast and agave, stir and leave in a warm place for 15 minutes until frothy.
Put the flour and salt into a large bowl (or into the bowl of a stand mixer fitted with a dough hook) and make a well in the middle.
Pour the milk and yeast mixture into the well and stir or mix to combine until you have a rough dough.
If you are kneading by hand turn your dough out onto a floured surface and knead for 20 minutes until smooth an elastic. If you are using your stand mixer mix the dough on a low to medium speed for 10 - 20 minutes until you have a smooth. elastic dough.
Place the dough in a lightly greased bowl, cover and leave in a warm place to rise - it should double in size and takes 1 - 2 hours depending on the temperature in your warm place!
Lightly grease a 12 cup muffin tray.
Punch down the dough then divide it into 36 pieces (I never, ever get this right - hence the odd 4 leafed clover popping up!) Roll each into a ball and place 3 (or 4!) into each bun hole.
Cover with a tea towel and leave to rise until doubled in size - about an hour.
Brush with a little dairy free milk and sprinkle with the seeds.
Preheat the oven to 200C/180Fan/390F and bake your clover leaf rolls for 15 - 20 minutes until browned and the bottom sounds hollow when tapped. Cool on a wire rack.