These pillowy soft 8 ingredient Vegan Green Chile Garlic Rolls combine freshly roasted hatch chiles with a homemade garlic bread dough. It all comes together with a buttery garlic herb rub on top for the perfect side dish!
If you loved my Garlic Pull-Apart Bread or Rosemary Focaccia, then consider these hatch chile bread rolls your next must-bake bread!
The smoky heat of the green chiles combined with garlic herb butter makes these chile bread rolls truly irresistible.
Ingredients:
Ingredient & substitution notes:
- Fresh hatch chiles: Have a short growing season from August- October so these rolls are best enjoyed when you can find them in season.
- However, if you want to make these rolls in a different month just use canned hatch green chiles instead!
- Active dried yeast: This is my preferred yeast to bake with, but it does need to be activated with warm (NOT hot) water.
- You can use instant yeast 1:1 in this recipe, but you will just add it with the flour as it does not need to dissolve in the water.
- Vegan butter: There isn't a great substitute here as it really adds a lot of flavor to the bread and the buttery spread. However, if you are okay with not making these vegan normal butter works just as well.
- Fresh parsley or cilantro: 1 Tablespoon of fresh parsley or cilantro can be substituted for ½ teaspoon of dried herbs.
How to make green chile rolls
Roast the green chiles
Rinse the hatch/green chiles and pat dry. Then, add them to a baking sheet lined with aluminum foil. Lightly spray each side with cooking oil and top with ¼ teaspoon salt.
Roast at 425F for 8-10 minutes on one side, flip, and continue roasting for 8-10 minutes on the next side until soft and blistered on the outside. Do not cook the chile peppers any longer or you risk overcooking them.
Steam, peel & deseed the chiles
Remove the peppers from the oven and immediately add them to a large bowl. Cover with a towel and let them steam for about 10 minutes. This will help make the pepper skins easier to remove.
Then, gently remove the outer skin from each pepper. After that, discard the tops, remove and discard the inner seeds, and chop the hatch chiles into large pieces.
Set aside for later!
Make the garlic bread dough:
Add the warm water and active dried yeast to a bowl and let it sit to bloom until the yeast gets foamy and bubbly. Then, whisk in the melted vegan butter.
Next, mix in the all-purpose flour, roasted and chopped green chiles, minced garlic, and salt until a thick and shaggy dough forms.
Knead & first rise
Knead the dough for about 5-7 minutes until smooth and elastic.
You will know the dough has proofed when you can indent it and it does not immediately spring back. Also, kneaded dough will be smooth and tacky, but not super sticky, and can be easily stretched without tearing.
Then, add the dough to a well-oiled bowl, cover, and let rise for 2 hours or until doubled in size.
Shape into rolls & second rise
Punch down the dough and tear it into 12 evenly-sized pieces. Then, form each piece of bread into a round roll and add to a greased 9 by 13-inch pan.
Cover and let rise for another 30 minutes- 1 hour. The rolls will start off not touching, but after the second rise, they should be closer together.
Brush with garlic herb butter & bake
Combine the melted vegan butter, minced garlic, and parsley/cilantro to create the garlic herb butter topping. Then, brush half of it over the rolls.
Add to the oven and bake at 400F for 18-22 minutes until cooked through. As soon as the rolls are out of the oven, brush them with the remaining garlic herb butter.
P.S.- You can also make this recipe as 15 smaller bread rolls. In that case, you'll want to reduce the baking time to 16-18 minutes.
Let rest for about 10 minutes so the rolls soften, then serve warm & enjoy!
FAQ & Tips:
Can I make these hatch chile rolls gluten-free?
Unfortunately not for this recipe. When it comes to recipes calling for yeast, you really need gluten development for structure.
How do I store vegan garlic dinner rolls?
Leftover hatch garlic rolls can be stored in a closed container at room temperature for up to 24 hours or tightly wrapped in the refrigerator for up to 3 days.
You can heat them up in the microwave or reheat them in the microwave until warmed throughout.
Also, you can freeze the baked rolls in a freezer-safe bag for up to 1 month. They will need to be defrosted/ thawed before reheating.
I can't wait for you to try these Vegan Green Chile Garlic Rolls! Not only are they delicious, but they are the perfect side for any gathering and the best way to celebrate the short hatch chile season. Enjoy!
-TSG
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Vegan Hatch Green Chile Garlic Rolls
Ingredients
Roasted Green Chiles
- 6-7 whole green chiles
- avocado oil spray use enough to coat peppers
- ¼ teaspoon salt
Chile Garlic Bread:
- 1 cup warm water
- 2 ¼ teaspoons active dried yeast
- ¼ cup melted vegan butter
- ½ cups roasted green chile, chopped *made above
- 3 ¾ cups all-purpose flour add up to 4 cups as needed
- 2 cloves garlic finely minced
- 1 teaspoon salt
Garlic herb butter:
- ¼ cup melted vegan butter
- 2 cloves garlic finely minced
- 1 Tablespoon fresh cilantro or parsley chopped
Instructions
Roast the green chiles:
- Preheat the oven to 425F and line a baking sheet with aluminum foil. Add the hatch chiles in a single layer and coat both sides with oil & salt.
- Add the pan of chiles to the oven and roast for 8-10 minutes on each side (16-20 minutes total). Then, remove and immediately transfer to a bowl. Cover & let steam for 5-10 minutes. This will make it easier to remove the outer skins in the next step.
- Remove the chiles from the bowl. Peel off the outer skins and discard them. After that, discard the tops and remove and discard the inner seeds. Then, chop the chile peppers into large pieces and set aside. (Please note: 6-7 green chiles make about 1 cup of chopped green chiles, so you will have leftovers).
Make the garlic chile bread dough:
- Add the warm water & active dried yeast to a bowl and let bloom for 2-3 minutes. Then, mix in the melted vegan butter.
- Next, add in the all-purpose flour, ½ cup of roasted green chiles, minced garlic, and salt and mix until a shaggy dough forms.
- Once the dough has formed, it’s time to knead the bread. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes. The dough is done kneading when it is smooth and tacky, but not super sticky, and can be easily stretched without tearing.
- When the dough is elastic and well-kneaded, form into a round ball. Place the dough into a well-oiled bowl. Then, cover the bowl with plastic wrap or towels and let rise for about 2 hours until the dough has doubled in size.
Shape the dough & second rise:
- Once the dough has doubled in size, punch it down to remove excess air and remove it from the bowl. Add it to a well-floured surface and divide it into 12 evenly sized pieces. Then, roll each section of dough into a round ball.
- Add the dough balls to a greased 9*13-inch baking dish, cover, and let rise for 30 minutes- 1 hour until doubled in size.
Make the garlic herb spread and bake:
- About 20 minutes before the bread is done with the second rise, preheat the oven to 400F and make the garlic herb butter.
- To make the garlic herb butter, whisk together the melted vegan butter, minced garlic, and fresh cilantro or parsley.
- Uncover the bread rolls and coat them with ½ of the garlic herb butter.
- Add the tray of rolls to the oven and bake for 18-22 minutes until cooked through and beginning to brown on top.
- Remove the rolls from the oven, coat them with the remaining ½ of the garlic butter spread, and let rest for about 10 minutes to soften. Then, serve & enjoy warm!
Notes
- Freshly roasted green chile peppers can be substituted with ½ cup of canned green chile peppers. It will slightly affect the flavor but still tastes very similar! This will also cut out about 10 minutes of prep time and 20 minutes of cooking time.
- Leftover hatch chile garlic rolls can be stored in a closed container at room temperature for up to 24 hours or tightly wrapped in the refrigerator for up to 3 days.
- You can heat them up in the microwave or reheat them in the microwave until warmed throughout.
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