Soft & Fluffy Vegan Whole-Grain Dinner Rolls - this healthy and super soft whole-grain bun, a classic in American cuisine, doesn’t just taste great on holidays like Thanksgiving, but can also be baked quickly for midweek or weekend gamedays.
These soft whole-grain dinner rolls are made with spelt or wheat flour, without butter, margarine or oil.
And if you love the American kitchen and yearn soft breads / rolls, you should definitely try these rolls.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More
Have you ever been on vacation in the US or are you living in the US? Then you have probably noticed that there are many soft breads here.
We, Germans, usually call it toast bread and the normal soft rolls, which you will find here in every supermarket, are the hamburger buns as we find them in the German supermarket.
And one of the most popular rolls here in the states are these so-called dinner rolls, which are often served on Thanksgiving, on Football Game Days with the popular Sloppy Joe's or simply as a side.
I've created here for you a delicious vegan version of the traditional dinner rolls with roasted garlic, rosemary and thyme, which perfectly harmonize with hearty dishes.
Ingredients
You do not need many ingredients to create airy and soft, vegan dinner buns without butter, oil or margarine, with hints of rosemary, thyme, and garlic.
Here is an overview of what you need. You can find the exact amount in the recipe card below.
Whole-grain flour like spelt or wheat
Tahini
Plant Milk
Active Dry Yeast
Roasted garlic
Rosemary
Thyme
Sea-salt
Maple syrup
Potato starch
Instruction
First, dissolve the yeast in water with the maple syrup. Let the yeast water stand for about 10 minutes.
You should see that the yeast starts to work. The yeast becomes foamy.
Mix the flour, potato starch and add the yeast mixture, as well as the tahini. Now knead the dough with a food mixer and dough hook for about 10 minutes.
The dough should be a bit sticky, but separate from the edge of the bowl. Now add the thyme, rosemary, 1 roasted garlic clove and sea salt. And knead it again properly.
Now use a damp cloth to cover the bowl with the dough and leave it for an hour. Now knead again with your hand and let it rise again.
Divide the dough into 8 equal parts and place in a form lined with baking paper.
I use an 8 inch (20 cm) springform or cast-iron pan. Cover the buns again and let them rise again for about 30-60 min. I usually start to preheat the oven when the rolls start to touch.
If the oven is preheated to 350°F (175°C), then you can place the bread rolls in the oven and bake for about 10-15 minutes or until they have a nice color.
Beat the buns with the aquafaba, garlic and add some fresh herbs if necessary.
What makes the Whole-Grain Dinner Rolls so soft and fluffy?
First, let the yeast work before you process it with the flour. If you activate the yeast first, the dough can rise better.
You should knead the dough until it is nice and elastic. The elasticity lets the yeast work better and the dough rises better as well.
If you add the salt too early, the yeast may not fuse properly with the gluten and the dough will not rise so well.
Basically, a long rising period is important for all yeast doughs. For whole wheat doughs, it is especially important that they rise well and that the yeast is really active.
Tips
I use a small springform pan or cast iron, which helps the buns rise up pretty high.
I like to flour my hands first before I start forming the buns. So the dough does not stick to the fingers/hands.
So that your vegan dinner rolls rise evenly, try to form equal-sized bread rolls. For this, I divide the dough into equal parts. This works best if you use your scale and then you divide the total weight by the number of rolls. And now you cut off equal parts.
Instead of butter, I like to use Aquafaba, which I use to brush the rolls after baking. So the rolls will shine beautifully without having to use unhealthy butter, oil or margarine.
Prepare in Advance
Simply prepare the dinner rolls the evening before and leave them overnight covered in the fridge to set.
Then, you just need to bake the buns the next day without needing much effort.
You can also freeze the rolls raw.
Freeze the buns individually on a plate and when the buns are frozen you can put them in a container. That way the rolls do not stick together.
How does the dough rise faster?
If you want to help the dough rise, then you can simply slip the bowl of bread dough under a blanket. Below, it is nice and warm and the dough rises faster.
Of course, you can simply turn on the oven light and put the dough bowl in it. This should help as well as if you put the bowl under your blanket.
Serving Suggestions
- How about Sloppy Joe's with delicious Coleslaw.
- Pulled jackfruit with guacamole
- Lentil soup
- Meatloaf with gravy
- More Bread Recipes
Have you tried the recipe
If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram orFacebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake
📖 Recipe
Vegan Whole Wheat Dinner Rolls
Ingredients
- 1 cup +2 tbsp 270 ml almond milk or water
- 1 tablespoon dry yeast
- 2 tablespoons of maple syrup
- 1 tablespoon tahini
- 3 cups 350g whole wheat or spelt flour
- 2 tablespoon potato starch
- 1 teaspoon sea salt
- ½ -1 teaspoon rosemary
- ½ -1 teaspoon thyme
- 1 toasted garlic clove
- 2 tablespoons Aquafaba
- 1 roasted garlic clove
- fresh herbs for garnish optional
Equipment
Instructions
- First, dissolve the yeast in water with the maple syrup. Let the yeast water stand for about 10 minutes. You should see that the yeast starts to work. The yeast becomes foamy.
- Mix the flour, potato starch and add the yeast mixture, as well as the tahini. Now knead the dough with a food mixer and dough hook for about 10 minutes.
- The dough should be a bit sticky, but separate from the edge of the bowl. Now add the thyme, rosemary, 1 roasted garlic clove and sea salt. And knead it again properly.
- Now use a damp cloth to cover the bowl with the dough and leave it for an hour. Now knead again with your hand and let it rise again. Divide the dough into 8 equal parts and place it in a baking form lined with baking paper. I use an 8 inch (20 cm) springform or cast-iron pan. Cover the buns again and let them rise again for about 30-60 min. I usually start to preheat the oven when the rolls start to touch.
- When the oven is preheated to 350°F (175°C), then you can put the bread rolls in the oven and bake for about 10-15 minutes or until they have a nice color.
- Beat the buns with the aquafaba, garlic, and add some fresh herbs, if necessary.
Linda says
HI,
It says to dissolve the yeast in water but it doesn’t tell us how much water to use. Can you tell me how much water to use? Thanks
Jasmin says
Hi Linda, you can use water or plant based milk like almond milk.
Lulu says
Wonderful, fluffy and flavorful. Remember to brush the aquafaba and herbs on top before baking, not after. It helps them get shiny and brown.
Jasmin says
Lulu happy you like these Dinner Rolls. Thank you for sharing your feedback 🙂