Vegan Whole Wheat Rolls

Total time2 hr 17 min

Prep time25 min

Cook time22 min

4.6

(11)

Soft, golden, and pull-apart perfect, these whole wheat rolls are the kind of thing that disappears from the table before dinner is even served. Oat milk stands in beautifully for dairy, keeping the crumb tender and the dough easy to work with, while maple syrup feeds the yeast and adds the faintest hint of sweetness. Vegan butter does double duty — it goes into the dough for richness and gets brushed over the tops straight out of the oven for that glossy, irresistible finish. The combination of whole wheat and all-purpose flour gives you a roll with a little more depth and nuttiness than your average dinner roll, without sacrificing that soft, pillowy texture everyone loves. A two-rise process means the flavor actually develops, and the result is a batch of 12 rolls that smell absolutely incredible while they bake. A pinch of flaky sea salt on top is optional, but honestly, don't skip it — it makes every bite pop. These are the rolls you bring to a holiday table and watch everyone reach for seconds without even realizing they're entirely plant-based.

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
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!