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white pan filled with 12 green chili garlic rolls covered with herb garlic butter.

Vegan Hatch Green Chile Garlic Rolls

These soft & pillowy green chile garlic rolls combine homemade garlic bread with roasted chile peppers for a truly delicious side dish!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 40 minutes
Cook Time: 40 minutes
Rising time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 12 rolls
Author: Megan Horowitch

Ingredients 
US Customary - Metric

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.

Nutrition

Serving: 1garlic roll | Calories: 209kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 303mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 2mg
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