Garlic and Herb Sandwich Buns

Recipe by
Total Time:
2 - 4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

Rate This Recipe


  • 1.5 cups - warm water (not hot)
  • 1 tbsp + 1 tsp - active dry yeast
  • 1/4 cup - sugar
  • 2 cups - whole wheat flour
  • 2 cups - bread flour
  • 1 tsp - salt
  • For the garlic and herb mix, mix together in a small bowl: 1 tbsp - garlic powder
  • 1 tsp - dry thyme
  • 1 tsp - dry rosemary

How to Make Garlic and Herb Sandwich Buns

  • Mix the yeast, water and sugar. Stir and let it stand at least five minutes or until the yeast starts to froth and multiply.
  • Add the flours and salt. With your hands, or using a stand mixer set to low speed, knead until you have a sticky dough, around 6 minutes. If the dough is too soft, add some more bread flour.
  • Place the dough in a well-oiled bowl, turning over once to coat with the oil, and let it rise in a warm place until doubled. In my summer kitchen this took just around 45 minutes.
  • Punch the dough down and, on a lightly oiled surface, roll it into a rectangle about 8 inches by 12 inches.
  • Spread the garlic and herb mixture evenly on the rectangle, then, starting with the short side, roll the dough into a log (as you would for a jelly roll or cinnamon bun or parotta).
  • Using a sharp knife or a pair of scissors, cut the log into 1-inch lengths. You should have eight pieces.
  • Place each of the rolls on a lightly oiled baking sheet, pressing each down into a circle. Place them at least two inches apart.
  • Cover loosely and let them rise for another hour until they are nice and puffed up.
  • Brushed the tops of mine with a mixture of egg replacement powder and soymilk to give them a glossy finish. Then sprinkle the top with sesame seeds. You can use poppy seeds too, or leave the seeds and egg-replacer wash out altogether.
  • Bake in a 375-degree oven for 25 minutes. The rolls will be golden brown.
  • Let them cool for about 10 minutes, then remove to a rack and let them cool thoroughly.
  • Recipe courtesy: Holy Cow Vegan