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–+ servings
white bread rolls covered in sesame seeds on board

Homemade Vegan Bread Rolls

These homemade vegan bread rolls are perfect to use as burger buns, as dinner rolls or filled for lunchboxes.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine British, Vegan
Servings 6
Calories 454 kcal

Equipment

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

  1. Nutritional information is approximate and is intended as a guide only.
  2. Best served immediately but can be stored in a bread bin or airtight container for 2 days.
  3. 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.
  4. These rolls can be frozen. For best results freeze once shaped, then defrost, allow to rise and bake.

Nutrition

Calories: 454kcalCarbohydrates: 76gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 432mgPotassium: 225mgFiber: 3gSugar: 2gVitamin A: 284IUVitamin C: 5mgCalcium: 142mgIron: 2mg
Keyword vegan bread rolls
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