Garlic, Scallion, Jalapeno savory Buns/rolls. vegan

Merry Christmas and Happy Holidays! A short post today with some savory buns after all the sugar high! These tiny savory buns are super snackable..

These can be dipped and soaked in a hot Root Vegetable Carrot Leek Celery Soup posted earlier here!
A round up of some favorite Holiday Sweet things in the earlier post here, Fudge, cookies, flan, Cake, Stollen Bread and more.

See you all after a short holiday weekend break!

Directions:

In a large bowl, add 1/2 cup warm water, 1.5 teaspoons quick rise yeast and 2 teaspoons raw sugar. Mix and let sit for 10 minutes.
In another bowl, add 2/3 cup bread flour, 1/2 cup whole wheat flour, 3/4 teaspoon salt, 1/4 teaspoon cumin powder, 2 garlic cloves finely chopped, 1/2 cup of scallions/green onions- green parts finely chopped, 1/2 Jalapeno pepper finely chopped. Mix all well together.
In the yeast bowl, add 2 Tablespoons organic canola oil or olive oil and mix.
Add to it, the flour mixture and knead into a soft dough(knead 4-5 minutes). Add more bread flour if needed.
Spritz top with oil, cover with towel and let sit for 1.5 hours or until doubled.
Knead dough for a minute, and divide into small balls, half the size of the final bun size you want.
Place balls on parchment. Spritz top with water and sprinkle some sesame seeds. Cover with a towel and let rise for another 50 minutes or until almost doubled.
Bake in preheated 375 degrees F for 20-25 minutes.(until golden and a tap on top sounds hollow)
Cool on rack for 15 minutes before serving.
Serve with soups, olive oil, dips, vegan butter spreads or any which way!

These buns are heading to Ricki's wellness weekend..