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4-Ingredient Rosemary Olive Oil Buns
[Vegan]

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Vegan 4-Ingredient Rosemary Olive Oil Buns

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4-Ingredient Rosemary Olive Oil Buns [Vegan]

181

4-6

Dairy Free

These rosemary olive oil buns are great with burgers or as dinner rolls. The fresh rosemary and the olive oil give these buns their distinctive taste. Marinate the rosemary in the olive oil for a few hours for maximum flavor. Plus, they are made with just 4 simple ingredients!

Ingredients You Need for 4-Ingredient Rosemary Olive Oil Buns [Vegan]

1/5 cup olive oil
1/2 tablespoon chopped fresh rosemary
1 2/5 teaspoon fast active yeast
1/2 cup warm water
1 3/5 cups all-purpose flour
1 teaspoon salt

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How to Prepare 4-Ingredient Rosemary Olive Oil Buns [Vegan]

In a small bowl, combine olive oil and rosemary then set aside.
Pour yeast into the of warm water. Stir to dissolve the yeast and let stand for 5 to 10 minutes.
In a medium size bowl, mix the flour with the salt. Add the yeast and olive oil rosemary mix to the flour.
Using a wooden spoon, mix well until you have a rough dough. Transfer to a clean flour dusted work surface and knead for around 10 minutes or until soft and springy.
Return the dough to an oiled bowl, cover with plastic wrap, and leave to rise in a warm place until double the size (about 1 hour).
Divide the dough into four (for burger buns) or six (for regular dinner rolls) equal pieces and roll each into balls. Evenly space them out on a lined baking tray.
Cover again with plastic wrap and leave in a warm place for a further 30 minutes.
Preheat the oven to 450°F.
Brush the buns with some olive oil and sprinkle more chopped rosemary on top (optional).
Bake for 10 minutes. Reduce heat to 375°F and bake an additional 10 to 15 minutes until browned and sound hollow when tapped.
Remove to wire rack to cool.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.