These homemade vegan bread rolls are perfect to use as burger buns, as dinner rolls or filled for lunchboxes.
Like many people I am trying to cut down on the amount of ultra processed food that I feed to my family. This has led to me taking the time to make some things from scratch that I would previously have bought from the supermarket.
Bread rolls, or burger buns, are one such item.
These vegan bread rolls, which also work perfectly as burger buns, take a little time to make. However, most of this time is hands-off - allowing for the dough to rise and then the rolls to prove.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these bread rolls you'll need the following ingredients:
- 600g strong white bread flour
- 7g instant yeast
- 1 teaspoon fine sea salt
- 400ml soy milk, warm, (other plant milks eg oat milk can be substituted)
- 2 tablespoons olive oil
- 2 tablespoons soy milk
- 2 tablespoons sesame seeds, optional
Why not try serving these with homemade bean burgers?
How to make vegan bread rolls
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Homemade Vegan Bread Rolls
Equipment
- Stand mixer optional
Ingredients
- 600 g strong white bread flour
- 7 g instant yeast
- 1 teaspoon fine sea salt
- 400 ml soy milk warm, (other plant milks eg oat milk can be substituted)
- 2 tablespoons olive oil
- 2 tablespoons soy milk
- 2 tablespoons sesame seeds optional
Instructions
- Place 600g strong white bread flour in a large mixing bowl or the bowl of a stand mixer, along with a 7g sachet of instant yeast and a teaspoon of fine sea salt. Whisk gently to combine.
- Heat 400ml soy milk in a small saucepan until it’s just warm. You should be able to touch it with your fingertip and not feel that it is too hot or too cold. if it feels too hot leave it to cool before continuing with the recipe.
- Stir through 2 tablespoons olive oil and add the milk mixture to the flour. Stir to combine.
- Knead for 7 minutes (using your hands or a dough hook fitted to a stand mixer) until you have a smooth, elastic dough. Grease a separate bowl and transfer the dough to it. Turn the ball of dough in the bowl to cover in the oil and then cover the bowl with a damp tea towel. Leave to rise for an hour or until doubled in size. The time may vary depending on the warmth of your kitchen.
- Once doubled in size tip the dough out onto a lightly floured work surface. Divide into six and roll into balls.
- Place on a baking tray lined with non-stick baking paper and leave for another 30-45 minutes to prove (rise again).
- Pre-heat the oven to 200°C (fan)/180°C/gas mark 6/400°F.
- Once the rolls have doubled in size brush with soy milk and using your hands carefully dip into a bowl of sesame seeds, turning as you go to cover the edges.
- Bake in the oven for 25-30 minutes until golden brown. Remove from the oven and cool on a wire rack.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Best served immediately but can be stored in a bread bin or airtight container for 2 days.
- These rolls can also be served as smaller dinner rolls (with or without the sesame seeds). Divide the dough into 12 balls instead of six and reduce the cooking time by 10 minutes.
- These rolls can be frozen. For best results freeze once shaped, then defrost, allow to rise and bake.
Nutrition
More homemade bread recipes
If you like this you might also like:
- wholemeal carrot soda bread rolls - perfect to serve with soup
- two-ingredient spinach wraps - a great way to get your greens in
- sweet potato flatbread - we love these served alongside dal
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