Soft Vegan Challah and Garlic Rolls

Tools:

• Electric mixer with dough hook
• Dough scraper
• Pastry brush
• Knife
• Scale
• 2x8" pans

Ingredients:

• 8 cups (1 kg) all purpose flour
• 1/4 cup (30 g) vital wheat gluten
• 5 tsp (20 g) dry yeast
• 2 cups (480 ml) room temperature water
• 3/4 cup (160 g) sugar
• 1/2 cup + 1 tbsp (120) ml olive oil
• 1 1/4 tbsp (22 g) table salt

• 8 garlic cloves, crushed
• 1/3 cup (75 g) vegan butter (May be replaced with more oil)
• 1/2 cup (100 g) olive oil
• 1 tbsp chives
• 1 tsp Himalayan salt

1. In the mixer bowl, pour room temperature water with the dry yeast and mix so there aren’t any lumps. Let the yeast and water sit together for a couple of minutes.
2. Pour the flour on top of the water, make sure to cover all the area touching the water with flour.
3. Add the gluten and sugar on top of the flour.
4. Start kneading with the dough hook on slow speed and pour the olive oil while the dough is kneading. Turn speed to medium and leave for 5 minutes.
5. Add the table salt and knead for another 2-3 minutes. The dough will be flexible and thick, don’t allow the dough to start ripping.
6. Take the dough out with the dough scraper and cover with plastic film. You can leave the dough at room temperature for a 45 minutes rest or you can leave it to rest in the fridge for up to 2 hours.
7. After the dough has rested, take it out of the bowl and weigh 18 even pieces (approx. 100 g each).
8. Roll each piece in to a ball and leave to rest on a floured surface for 10 minutes, covered with a clean towel. 
9. In a bowl, mix the melted butter with the oil, crushed garlic, salt, and chives.
10. Roll each ball of dough into a tight ball, using the palm of your hands, make a circular motion until the dough is tight. (Avoid using a lot of flour at this point as it will make the process harder).
11. Place the tight ball in the oil and butter mixture and cover from all sides.
12. Place the well covered ball in the baking pan with the seam facing down, repeat with all the balls. Place the balls close to each other but not very tight (the balls will rise and grow bigger while proofing and baking)
13. If there is any left over of the garlic mixture, pour it on top of the balls in the pan. 
14. Leave the balls to rest in room temperature to proof for about an hour. The balls will double their size.
15. Preheat the oven for 370 F.
16. Bake the rolls for 20 minutes, reduce the heat to 350 F. Keep baking for 20 minutes more, or until golden like in the picture (each oven's temperature may vary).
17. Optional: Brush the hot challah rolls with olive oil as soon as they go out of the oven.
18. Enjoy your freshly baked garlic challah rolls.