These Easy Dinner Rolls are yeast-free and ready within 25 minutes! These rolls are Adapted from my Yeast-free Herb Garlic Flatbread. The secret to soft rolls is covering them while baking to keep the moisture in, and aquafaba! Aquafaba is water from a can of chickpeas or the sticky-ish liquid remaining when you cook chickpeas in water, in a slow cooker, pressure cooker or stove top. You can make your own aquafaba by cooking chickpeas in just water. Once cooked, drain the water out in a container and store the water in refrigerator or freeze. Read more about the uses of aquafaba and detailed instructions on how to make it in the files section of the Aquafaba Facebook group here.
Aquafaba makes these rolls soft and moist. You can use 1/3 cup non diary milk or non dairy milk + 1 tbsp flax seed meal as a sub. The rolls might be more biscuity with the substitution. If you are ok with yeast, make these Fluffy White Dinner Rolls as yeasted rolls stay soft and fresh over longer periods.
Bake the rolls, Brush with maple syrup or vegan butter and serve with anything. Add herbs or spices of choice, or roasted garlic. The rolls will be biscuity right out of the oven, but will soften up in a few minutes.
More Dinner rolls and Burger Buns from the blog
- Multigrain Dinner Rolls. Yeasted
- Fluffy White Dinner Rolls or Burger Buns Yeasted
- Steamed Bao buns Yeasted
- Garlic Scallion Jalapeno Buns Yeasted
- Rye almond Burger Buns Yeasted
- Gluten-free burger buns. GF
Make a soft somewhat sticky dough of the wet and dry ingredient. Let it sit for 5 minutes whole you preheat the oven.
Oil your hands and shape into smooth balls. Place balls close to each other in a parchment lined cake pan. Spray water, cover with parchment and bake.
Remove parchment. Brush with butter or maple syrup and bake for another few minutes. Cool slightly and serve.
- 1.5 cups unbleached white flour or ap flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ⅓ tsp salt (use less if the aquafaba is very salted)
- dried or fresh herbs of choice (optional). I added some rosemary and thyme
- ⅓ cup aquafaba (chickpea water, water from a can of chickpeas) or use ⅓ cup non dairy milk + 1 Tbsp flax/chia seed meal
- 2 Tbsp non dairy yogurt or cashew cream
- 1.5 tbsp oil or melted vegan butter
- 1 tsp apple cider vinegar
- 3 to 4 tbsp water
- In a bowl whisk all the dry ingredients really well.
- In another bowl mix the aquafaba, yogurt, oil, vinegar and 2 tbsp water.
- Add half the flour into the wet and mix in until well combined. Add the rest of the flour and mix.
- Get your hands in to knead the mixture. Add water 1 tbsp at a time to knead into a soft dough. The dough will get stickier as you knead, which is ok. Stop when the dough is soft and starting to get quite sticky. Let the dough sit for 5 minutes.
- Add a tsp of oil on the dough and spread all over. Divide the dough into 7 to 9 pieces. Roll into as smooth as possible balls and place in parchment lined cake pan, close to each other but not touching.
- Preheat the oven to 400 degrees F.
- Spray water on the shaped dinner rolls. Cover with another parchment to seal the top as much as possible. Let it sit for 4 to 5 minutes while the oven heats up.
- Bake for 13 minutes. Remove the top parchment. Brush with vegan butter or maple syrup, and bake for another 2 minutes. Broil for ½ to 1 minute to brown if needed. Do not over brown else the rolls will become too biscuit like.
- Remove the pan from the oven. Brush vegan butter on the rolls. Let them rest for a minute before serving. The the top will feel crusty but will soften a bit as it sits.
- Store over the counter covered for the day. These are best served warm out of the oven. Open them up and serve with vegan butter.