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easy healthy whole wheat vegan dinner rolls on parchment paper
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5 from 7 votes

Vegan Dinner Rolls

Soft and pillowy on the inside, golden brown on the outside, these whole wheat vegan dinner rolls are the ultimate healthy side dish. Once you try this mouth-watering vegan dinner rolls recipe, you’ll never be able to look at store-bought rolls the same way again!
Prep Time2 hrs 30 mins
Cook Time15 mins
Total Time2 hrs 45 mins
Course: Appetizer, Baking, Bread, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 servings
Calories: 143kcal
Author: Anjali Shah

Ingredients

  • cups whole wheat flour (320 grams)
  • 1 package instant yeast (7 grams)
  • 2 tbsp olive oil (30 ml)
  • 1 cup lukewarm unsweetened soy milk (250 ml)
  • 1 tsp salt
  • 1 tbsp brown sugar or maple syrup
  • 1 tbsp melted vegan butter or unsweetened soy milk (for brushing the rolls)
  • Sesame seeds / pumpkin seeds / rolled oats (for topping)

Instructions

  • Mix the flour, sugar, salt and instant yeast in a large bowl.
  • Add in the oil and milk and mix until just combined.
  • Transfer the dough onto a floured surface and knead for 4-5 minutes to activate the yeast. Form into a ball.
  • Transfer to a lightly oiled large bowl and cover with a kitchen towel or plastic wrap.
  • Let it rise for 1 -2 hours until double in size.
  • Divide the dough into 10 pieces and shape it into small balls.
  • Place the prepared balls onto a baking pan (I used an 8-inch round pan).
  • Cover with a kitchen towel and let it rise for another 1 hour.
  • Preheat the oven to 370ºF / 180ºC 10 minutes before baking.
  • Brush the rolls with melted vegan butter or soy milk and sprinkle with your chosen toppings.
  • Bake the rolls for 15 minutes until brown on top.
  • Let the rolls cool down for 10 minutes in a pan and then transfer on a cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

Notes

  • Rise time is everything. It’s essential to let the dough rise in the fridge both before and after forming it into your dough balls.
  • As with any baking recipe, I highly recommend using a kitchen scale to measure your dry ingredients if you can. This is the best way to get accurate portions which will ultimately lead to the best vegan dinner rolls.
  • Yeast thrives when it’s in a warm place, so make sure your soy milk is lukewarm before mixing it into your dough. You can achieve warm milk by leaving it on the counter for 10-15 minutes or microwaving it for 15-30 seconds.
  • Make sure you’re using melted vegan butter (rather than pulling it straight from the fridge) to brush these rolls with. You can easily melt it by placing the butter in a small saucepan or cast-iron skillet and heating it until melted.
  • You can use any type of seeds like sesame seeds / pumpkin seeds / rolled oats for the topping.
  • If you do not have whole wheat flour feel free to swap for regular all-purpose flour.  
  • If you're not vegan, you can also use whole milk and regular butter.

Nutrition

Serving: 1roll | Calories: 143kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 243mg | Potassium: 151mg | Fiber: 4g | Sugar: 1g