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Homemade vegan dinner rolls

Homemade Vegan Dinner Rolls

Tatyana
Soft and pillowy vegan dinner rolls made with a pliable and non-sticky dough.
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Course Appetizer, Side Dish
Total Time 2 hours 55 minutes
Servings 10

Ingredients
  

Rolls

  • 200 g lukewarm water, around 37C/98F, but no more than 48C/120F
  • 35 g white granulated sugar, make sure it’s vegan
  • 2 tsp instant yeast or active dry yeast
  • 400 g all-purpose flour
  • 1 ½ tbsp nutritional yeast
  • 3/4 tsp salt
  • 40 g refined coconut oil, melted plus a bit more for brushing before baking
  • 40 g neutral oil, (grapeseed, canola, vegetable...)

Garlic-oregano oil

  • 10 g olive oil
  • 10 g refined coconut oil
  • 1 garlic clove
  • 1/2 tsp dried oregano
  • flaky salt or sea salt, optional

Instructions
 

Rolls

  • Combine the lukewarm water, yeast and sugar and set aside to let the yeast foam.
  • Whisk together the flour, the nutritional yeast and the salt.
  • Once the yeast has lightly foamed, pour the oils into it then pour everything onto the dry ingredients.
  • Stir everything together until a rough dough forms then tip it out onto a surface and knead until it forms a nice smooth ball and passes the windowpane test. Check the blog post for more in depth explanations.
  • Place the dough in a lightly oiled bowl, making sure it’s all oiled to avoid a crust forming, cover it with a damp tea towel and place it in a warm place to proof for about an hour to an hour and a half or until doubled in size.
  • Once it’s doubled, punch it down to deflate it and divide it into pieces weighing about 72g. Cover them back with the tea towel.
  • Grease a 9 inch cake pan and ball each piece and place it back under the towel. Then place them all in the cake pan and cover with the towel.
  • Let them rest for 20-30 minutes and preheat your oven to 190°C/375°F.
  • Brush them with some refined coconut oil and bake for 25-30 minutes. If the tops brown before they finish baking, cover loosely with aluminium foil and continue baking.
  • Once they come out of the oven, brush them with the garlic-oregano oil, sprinkle with salt and enjoy warm!

Garlic-oregano oil

  • Roughly chop the garlic clove and combine it with the oils and oregano in a small saucepan over medium heat. You don’t want to brown the garlic, just infuse it.
  • Once the oil starts sizzling around the pieces of garlic, pull the pan off the heat and set aside. You can make this while the dough is proofing and heat it lightly just to melt the oil when ready to use.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine. 
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • You can add herbs or spices of your choice to the dough to flavour it.