Vegan Dinner Rolls (100% Whole Wheat)

Pile of whole wheat rolls in a bowl with one roll cut open to show the inside.

Vegan Dinner Rolls (100% Whole Wheat)

These rich, fluffy and 100% whole wheat vegan dinner rolls are the most amazing addition to any dinner or use as a sandwich bun. Eggless and dairy free, these buns are a perfect replacement for traditionally non-vegan rolls.

Course Side Dish

Cuisine American-inspired, Vegan

Keyword Vegan bread rolls, Vegan dinner rolls

Prep Time 15

Cook Time 23

Dough to rise 2

Total Time 2 38

Servings Rolls

Calories 214kcal

Equipment

Large bowl
Electric hand mixer
Baking tray
Kitchen towel
Cooling rack

Ingredients

Activate Yeast

1 cup soy milk (or plant milk of choice; unflavored, unsweetened)
3 tablespoons maple syrup
1 tablespoon active dry yeast

Make Dough

2 teaspoons maple syrup
½ cup vegan butter (or margarine)
3 cups whole wheat flour
½ teaspoon salt
¼ cup whole wheat flour (to knead dough)

Grease Pan and Brush Rolls

2 tablespoons vegan butter (or margarine)
1 tablespoon vegan butter (or margarine)

Instructions

Warm soy milk to lukewarm temperature (100-110 °F) either in a small pot over low heat or in the microwave using 15 second intervals (stirring between each interval for even heating). The soy milk should feel warm to the touch but not produce steam.
1 cup soy milk
Place the warmed milk into a large mixing bowl along with maple syrup and active dry yeast. Lightly stir this mixture and set aside until the yeast has activated (foamed); about 5-8 minutes.
1 tablespoon active dry yeast, 2 teaspoons maple syrup
Once the mixture is foamy, add vegan butter, more maple syrup, salt and beat the mixture together (with a hand held electric mixer or fork to break up the butter). The mixture won’t be fully blended or smooth (flecks of butter will be suspended in the milk).
3 tablespoons maple syrup, ½ cup vegan butter, ½ teaspoon salt
Next, stir in whole wheat flour until a ball of dough begins to form. Switch to using your hand to form a ball of dough.
3 cups whole wheat flour
Sprinkle ⅛ cup of whole wheat flour onto your counter and dump dough onto the flour. Knead the dough for 3-4 minutes. The dough should be very smooth and easy to knead. It shouldn’t stick to your hands or the counter at all (if it’s sticking, add up to ⅛ cup of extra whole wheat flour).
¼ cup whole wheat flour
Lightly oil the mixing bowl and place the dough back in it, lightly oiling the top of the dough as well. Cover with a kitchen towel and allow to sit in a warm place until doubled in size, about 1 hour.
Once the dough has doubled in size, prepare a 11x7" baking pan by coating the pan in a thin layer of vegan butter, margarine or oil (can use oil spray but I like to use vegan butter).
1 tablespoon vegan butter
Punch the dough and cut into 12 evenly sized pieces. Form each piece into a sphere by pulling the edges down and tucking them on the bottom.
Place each formed roll into the prepared pan, spaced evenly. Cover the pan with a kitchen towel and allow the dough to double in size again, about 1 hour.
Once the rolls have doubled in size, preheat the oven to 350 °F.
Remove the kitchen towel from the tray of rolls and bake (uncovered) for 18 minutes. Remove the rolls from the oven and brush additional vegan butter on top. Using melted butter works best (I melt mine in the microwave for a few seconds).
2 tablespoons vegan butter
Return the rolls to the oven for another 5 minutes.
Once cooked, allow the rolls to cool for a couple minutes in the baking tray, then remove and place onto a cooling rack (to prevent edges from getting soggy) or serve straight from the oven!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition