These vegan, pull apart style sourdough rolls are soft and fluffy with just a touch of sweetness. Slowly fermented for over 36 hours, they are made with organic whole and white wheat flour, and are light and flavoursome, with a soft, golden crust. Best eaten on the day they are baked, or freshly frozen. Perfect for the kids lunch boxes. We often freeze a load, and pop a frozen one into their bags in the morning. They’re perfectly defrosted by lunch time.
Garlic cloves are slow roasted in extra virgin olive oil, mashed and then gently folded into the dough with fresh rosemary. The resulting rolls are fragrant and packed with flavour.
