Directions

• In a small bowl, combine the water and yeast. Set aside for 5 minutes.
• In a large bowl, combine the flour, salt, olive oil, and yeast mixture.
• Using an electric mixer with a dough hook, mix for 7 to 8 minutes, until no longer sticky. If you don’t have an electric mixer with a dough hook, knead by hand for 10 to 12 minutes.
• Place the dough on a lightly floured work surface and gently shape into a ball. Return to the bowl.
• Cover the bowl with cling film and let the dough rest for about 1 hour, until doubled in size.
• In a small bowl, mix the vegan butter, garlic, and chopped parsley. Add the salt, to taste. Set aside.
• Place the dough on a floured work surface. Cut into 10 pieces and roll each into a ball.
• Arrange in two rows on a lightly floured baking sheet, with each touching those adjacent to it.
• Let rest for about 1 hour, until doubled in size. Preheat the oven to 180°C.
• Gently spread the garlic butter on the dough balls, reserving about 2 tablespoonsful.
• Bake for 10 to 12 minutes, or until golden.
• Spread with the remaining garlic butter. Garnish with basil or parsley and season with salt. Serve immediately.