In parts of the Netherlands and Belgium, a little roll (dimpled or doughnut-shaped) is sometimes made in his honor, and was historically blessed at church. Regardless of one's take on St Hubert, the rolls are delicious. I found a recipe online, but it required some changes to get it to work. It is in European measurements. Americans, get your scales out! When faced with metric, I prefer to measure as given instead of trying to convert.
1 kilo bread flour
1/2 litre nondairy milk, slightly warmed
24 g dry yeast (the linked recipe must have used some other kind)
5 g cinnamon
300 g vegan margarine (really)
20 g salt
50 g sugar
Knead until silky smooth. Cover and let rise for about 1 hour. Divide into small balls (about the size of a golf ball - 55-60 g, since you have your scale out). Let these rest for 10-15 minutes, and then work a hole into the middle of each one - a bigger hole if you want a ring, a smaller hole if you want a dimpled roll. Let proof on baking pans for just a few minutes (10-15 minutes is plenty) and brush with nondairy milk. Bake at 200 C (392 F) for 15-20 minutes, rotating pan halfway through. (Mine took 20 minutes, but it will depend on the size of your rolls). This made 26 rolls.