Vegan Whole Wheat Dinner Rolls
Are you looking for a delicious whole wheat dinner roll recipe that vegan and dairy-free? This is the recipe for you!
Servings: 12
Ingredients
- 1 cup warm water about 100 degrees, just warm to the touch.
- 2 ¼ teaspoon instant yeast
- ½ teaspoon salt
- ¼ cup molasses or other sweeteners of choice
- 2 tablespoons orange juice optional, but I really recommend you try it.
- 6 tablespoons plant-based butter or olive oil Plus an extra 3 tablespoons of butter for brushing on the rolls before and after baking.
- ½ cup potato flakes optional, but really makes the rolls tender
- 3- 3 ½ cups whole wheat flour I used white wheat. If you are not grinding your own wheat flour, make sure and use the spoon to cup method. Spoon it into the measuring cup, then level it off.
Instructions
- Add all ingredients (starting with 3 cups of flour) to your mixer. Turn on medium and mix for 1 minute. Check the dough for tackiness. You will want it to be just a little sticky, but not too much.
- If you need to, add another ¼ cup of flour. Then mix again for a minute and check it again. Once the dough is ready, turn it on medium and mix for 6-7 minutes.
- When the dough is smooth and well mixed, turn off the mixer. Cover the bowl and let the dough rise until it is doubled. Mine took about 45 minutes, but this will depend on the temp in your house.
- Once it is doubled, divide the dough into 12 pieces. Roll each piece into a ball. Spray your 9x9 pan with pan release or brush with butter. Then add the rolls to your 9x9 pan.
- Cover and let it rise until doubled again. At the end of the rising time, preheat the oven to 375 degrees.
- Melt the butter, then brush the rolls with the butter (don't use all of it, you brush them once they come out as well. Place the rolls in the oven.
- Bake for 20-30 minutes. You want the rolls to be lightly browned. Once they are baked, remove them from the oven and brush with butter again. This is optional, but is really good!
- Carefully remove them from the pan and set them on a cooling rack.
- That is it!! You can enjoy them hot or cooled, I promise they are delicious either way!
Notes
- You can use any whole wheat flour you like. I used white wheat, but there are so many great flours to use out there. Rye would work really well, einkorn, spelt flour, etc.
- Make sure your dough is a little tacky. This is a whole wheat dough, and it will absorb more moisture. That is why it is important to have a more hydrated dough, to begin with.
- Mixing for 6-7 minutes is really crucial for gluten development. Don't skimp on this time.
- Rising time is really important too. Both on the first and second rise. This also helps the dough to fully develop.
- The last tip and probably the most important, make sure you do not overbake these rolls! Don't do it! Stick really close to the time I recommend and remember that they are only just barely browned, don't overdo it!
- Wanting to add in different spices, nuts, seeds, dried fruits, etc. Go for it!! I wouldn't recommend more than 2 cups of extra ingredients. Also, make sure and add them at the last minute of mixing.