Description
These pull-apart Yeast Rolls with literally melt in your mouth - if the Spicy Green Chile Bean Dip doesn't melt it down completely! Hatch Green Chiles really give this dip a kick!
Ingredients
Scale
Dough
- 1 cup warm water
- 1 Tbs Sugar
- 2 1/4 tsp Active Dry Yeast
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 2 1/2 cups Bread Flour
Enchilada Sauce
- 1/2 cup Onion ((chopped))
- 2 cloves Garlic ((minced))
- 3 Tbs Flour
- 1 1/2 cup Vegetable Broth ((low sodium))
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Pepper
- 1/4 tsp Oregano
- 1/4 tsp Salt
- 1 cup Hatch Green Chiles ((roasted, cleaned, chopped))
- 1-2 Jalapeños ((optional))
Taco Spice Mix
- 1 Tbs Chili Powder
- 1 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Oregano
- 1/2 tsp Paprika
- 1/2 tsp Ground Pepper
- 1/2 tsp Salt
- 1/8 tsp Ground Cayenne
Eggless Wash
- 1/4 cup water
- 1 Tbls Corn Starch
- 1 tsp Molasses
Main Recipe
- 1 can Refried Beans ((15oz, fat free))
- 1 can Fire Roasted Tomatoes ((150z))
- 1 can Green Chiles ((4oz, chopped))
- Vegan Parmesan
Instructions
Dough
- Microwave 1 cup water for 50 seconds
- Stir in sugar and yeast - let sit 10 minutes
- Add salt and flour
- Mix in stand mixer until dough forms a ball and pulls away from sides
- Cover and let rise in warm place
Enchilada Sauce
- Saute onion and garlic in a little veggie broth until softened
- Sprinkle on flour and stir to coat onion mixture
- Let brown a bit and slowly add remaining broth, whisking to remove clumps
- Add seasonings and stir to combine
- Stir in chiles until thickened
- Pulse in blender a few times for smooth consistency
- Set aside
Taco Mix
- Whisk all ingredients in a small bowl
- Can be stored in air-tight container for future use
Main Recipe
- On a well floured surface, roll out dough into a log
- Cut into equal sizes and form little dough balls
- Place on parchment lined oven proof frying pan
- Form a circle around outside edge of pan with dough balls
- Mix Refried Beans with 4 tsp of Taco Mix and place in center of pan
- Top beans with drained, canned green chiles and spread to coat
- Top chiles with drained tomatoes and spread to coat
- Top tomatoes with 1/4 cup enchilada sauce and spread to coat
- Brush dough with eggless wash mixture and sprinkle with vegan parmesan
- Bake at 375 degrees for 20 minutes
Notes
Garnish with chopped Green Onion, sliced Black Olives, Vegan Sour Cream, or Avocado