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Bowl of whole wheat vegan dinner rolls with one cut in half

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 minutes
Cook Time 23 minutes
Dough to rise 2 hours
Total Time 2 hours 38 minutes
Servings 12 Rolls
Calories 214kcal


  • Large bowl
  • Hand mixer
  • Baking tray (11x7 inches)
  • Kitchen towel
  • Cooling rack


  • 1 C soy milk (or plant milk of choice; unflavored, unsweetened)
  • 3 tbsp + 2 tsp maple syrup , divided
  • 1 tbsp active dry yeast
  • ½ C + 3 tbsp vegan butter , divided (or margarine)
  • 3 ¼ C whole wheat flour
  • ½ tsp salt


  • Warm 1 C 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.
  • Place the warmed milk into a large mixing bowl along with 2 tsp maple syrup and 1 tbsp active dry yeast. Lightly stir this mixture and set aside until the yeast has activated (foamed); about 5-8 minutes.
  • Once the mixture is foamy, add ½ C vegan butter (or margarine), 3 tbsp maple syrup, ½ tsp salt and beat the mixture together (with a hand held electric beater 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).
  • Next, stir in 3 C whole wheat flour until a ball of dough begins to form. Switch to using your hand to form a ball of dough.
  • Sprinkle 1/8 C 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 C of extra 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 inch 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!).
  • 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 (about 2 tbsp) on top. Using melted butter works best (I melt mine in the microwave for a few seconds).
  • 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!


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.


Serving: 1Roll (1/12 of recipe) | Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 186mg | Potassium: 165mg | Fiber: 4g | Sugar: 4g | Vitamin A: 607IU | Calcium: 43mg | Iron: 1mg