Barley Free Vegan Whole Wheat Rolls
About FigFig 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
- 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
- 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)
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!