Emulsifier Free Vegan Whole Wheat Rolls
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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.
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