Most dinner rolls recipes are not vegan-friendly as they may contain milk, eggs and butter. However, with a few simple steps, you can easily make vegan dinner rolls. These are dinner rolls without eggs and without milk. These dinner rolls come out tanned and crispy on the outside and soft on the inside. They are healthy, easy and quick to make.
Vegan wholemeal dinner rolls
Ingredients for 8 large rolls:
390 ml of lukewarm water
7 grams of dry yeast
1 tablespoon full of sugar
600 grams of wholemeal flour
3 tablespoons oil
1 teaspoon salt
Brushing and additions:
2 tablespoons ceylon
2 tablespoons water
1/2 cup sesame seeds
¼ A cup of fennel
¼ A cup of dry hyssop with sesame seeds
Prepare the dough: Put the lukewarm water, yeast and sugar in a mixer bowl, mix and leave for 5 minutes. Add to the bowl the flour and oil and knead about 8 minutes. Add the salt and knead for another minute. If necessary add some more water or flour. Transfer the dough to a greased bowl, cover and puff in a warm place for about an hour.
Line an oven pan with baking paper.
Mix the silane and water in a bowl until a uniform mixture is obtained. Transfer the toppings to wide, flat dishes.
Knead the puffed dough to remove the air bubbles and divide into 8 equal parts. Each part weighed about 120 grams.
Flour the work surface and shape into rolls: Take a piece of dough, flatten lightly and put all the edges down until a smooth ball is obtained. Roll it on the work surface into a boat shape - apply pressure mainly on the edges of the dough. Continue with the rest of the pieces.
Brush the rolls with the silane mixture. Put the brushed part into the add-on of each roll and press lightly, so that it sticks properly. Transfer the prepared rolls to the pan and arrange with a little space between each roll.
Preheat the oven to 200 degrees.
Bake the rolls for 40 minutes.
Cool slightly and serve, or keep in an airtight bag outside the refrigerator.