Low Sodium Vegan Whole Wheat Rolls

Total time2 hr 17 min

Prep time25 min

Cook time22 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the dough

1 cup oat milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
See all
Chef's tip
Use the same amount of plain, unsweetened soy milk.
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp maple syrup
3 tbsp vegan butter, melted and slightly cooled, plus more for the pan
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups whole wheat flour
1 ¼ cups all-purpose flour, plus more for dusting

For brushing

1 tbsp vegan butter, melted
flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into a large mixing bowl (or the bowl of a stand mixer), sprinkle the yeast over the surface, and stir in the maple syrup. Let stand for 5–10 minutes, until the mixture is foamy and the yeast is visibly active.
2
Add the melted vegan butter and salt to the yeast mixture and stir to combine. Add the whole wheat flour and all-purpose flour. Mix with a dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!