• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Vegan Bread Recipes

    Coconut Dinner Rolls With Indian mustard seed tempering

    Published: May 2, 2023 by Richa 11 Comments

    Jump to Recipe   Print Recipe
    coconut dinner rolls on a plate, text overlay
    image collage of coconut dinner rolls in the pan and on the plate, text overlay
    coconut dinner rolls on a plate
    close-up of a coconut dinner roll on a plate, so you can see the inside texture
    coconut dinner rolls after baking with the tempering on top
    coconut dinner rolls after baking with the tempering on top
    coconut dinner rolls after baking with the tempering on top

    These coconut dinner rolls aren’t just your average dinner rolls, they have an Indian culinary twist. They are soft because of coconut milk, savory with herbs and spices and topped with a mustard seed curry leaf tempering! Soyfree Nutfree.

    coconut dinner rolls after baking with the tempering on top
    Table of Contents
    • More Vegan Bread Recipes You’ll Enjoy
    • Recipe Card
    • Ingredients
    • How to Make Coconut Dinner Rolls
    • Tips for the Best Rolls
    • Frequently Asked Questions

    These fusion dinner rolls are made with coconut milk and are infused with flavorful Indian spices that’ll dazzle your taste buds! They are super soft, savory, a little sticky, and will be one of your new favorite things.

    This particular recipe is perfect for busy days when you need a filling snack or an easy recipe for side to pair with your main entree. Just mix together your dough ingredients, let the dough double in size, divide dough into small balls, allow it to rise, and bake to perfection.

    Serve these delicious coconut rolls with a mustard seed, curry leaf oil tempering just before serving. They will remind you of dhokla(steamed savory snack cakes) and are perfect served as a side instead of naan . Or, as a snack with vegan butter and mint chutney!

    coconut dinner rolls on a plate

    These easy rolls are simple to make and are a great place to start if you haven’t made your own dough before.

    The coconut flavor combined with Indian spices make this soft dinner roll tasty enough on its own, but if you want to turn this dish into a complete meal, they pair wonderfully with my Vegan Chickpea Rice Soup, Chataka Dal, Vegan Malabar Curry with Veggies and Beans, or my Shahi Tofu Kofta Casserole!

    close-up of a coconut dinner roll on a plate, so you can see the inside texture

    More Vegan Bread Recipes You’ll Enjoy

    • Sweet Potato Rolls
    • Everything Bagel Garlic Cheese Breadsticks
    • Masala Paratha
    • Pesto Pizza Rolls Recipe

    Recipe Card

    Coconut dinner rolls pulled apart and plated
    Print Recipe
    5 from 5 votes

    Coconut Dinner Rolls With Mustard seed tadka

    These coconut dinner rolls are made with coconut milk and infused with classic Indian flavors. Serve them topped in a delicious mustard seed, curry leaf, and lime tempering.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Rise Time1 hour hr
    Total Time1 hour hr 35 minutes mins
    Course: Bread
    Cuisine: Vegan
    Keyword: Coconut Dinner Rolls, Spicy Coconut Green Chili Rolls
    Servings: 10 rolls
    Calories: 214kcal
    Author: Vegan Richa

    Ingredients

    • 1 ½ cup (354.88 ml) warmed full fat coconut milk(preferred) or use oat milk or soy milk
    • 2 teaspoons active yeast
    • 2 tablespoons oil
    • 3 cups (375 g) all-purpose flour divided
    • ¾ teaspoons salt
    • ½ teaspoon turmeric
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne, optional
    • ½ teaspoon baking powder
    • 2 green chilies finely chopped
    • 3 tablespoons shredded coconut , omit for coconut free
    • ¼ cup (4 g) chopped cilantro
    • ¼ cup (40 g) chopped onion I use a mix of white and green onion
    • ½ inch ginger minced
    • 2 teaspoons chia seeds optional
    • 1-2 tablespoons hemp seeds or sesame seeds
    • ¼ cup (28 g) vegan cheese shredded

    For the Tempering (tadka)

    • 2 teaspoons oil
    • 1 teaspoon mustard seeds
    • 10 fresh or frozen curry leaves
    • 2 teaspoons lime juice

    Instructions

    For the Dinner Rolls

    • Warm up the non-dairy milk until it is warm to the touch, then add in oil. Add the yeast, then mix in.
    • Add 1 cup of flour, mix in, and let sit for 10 minutes. Meanwhile, add 2 cups of flour and the rest of the dry ingredients except for cheese in a bowl, and mix in really well.
    • Then add all of the yeast mixture to the flour bowl and mix in. If the mixture is too sticky, add 1-2 tablespoons flour at a time until the mixture comes together into a soft somewhat sticky dough. You don’t want it to be too sticky but also not too dry.
    • Depending on the non-dairy milk, you’ll need a few tablespoons more flour or up to ½ cup more.
    • Cover the dough with a kitchen towel and let it sit in a warm place until it doubles in size, 40 to 60 mins depending on temperature.
    • Once the dough has doubled, use some flour and lightly press and bring it together into a smooth ball. divide it into small balls. Grease a 9-inch pie dish really well, or line it with parchment, then place the dough balls in the pie dish.
    • Optionally top these balls with vegan cheese. If not using cheese, then brush the top with some warm water.
    • Then cover it with a kitchen towel and let it rise in a warm place, for 15-20 minutes.
    • Preheat the oven at this time to 375°F.(190c)
    • Then put the rolls for baking for 25 minutes. Start the broil for a minute or two at the end to brown the tops if needed.
    • Then remove the rolls from the oven, and let them sit in the pie dish for a few minutes.

    For the Tempering

    • Meanwhile, make the tempering: Heat the oil in a small skillet over medium or high heat. Once the oil is hot, add mustard seeds and wait for them to start popping then add the curry leaves and take off the heat.
    • Drizzle the tempering all over the rolls. Squeeze some lime juice all over the rolls as well. If you don’t like it too limey, you can sprinkle some water. I usually sprinkle both the lime juice and some more water so that the rolls stay really moist.
    • You can serve these as it is with some vegan butter or with some cilantro mint chutney on the side.
    • Store on the counter for the day in a closed container. Refrigerate for upto 5 days

    Notes

    You can try these with my Gluten-Free Dinner Rolls.
    To make these with whole wheat flour. Let the mixture of the 1 cup flour and yeast sit for atleast an hour and then use. You’ll need a few tablespoons less flour  when making the dough. 

    Nutrition

    Nutrition Facts
    Coconut Dinner Rolls With Mustard seed tadka
    Amount Per Serving
    Calories 214 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Sodium 235mg10%
    Potassium 99mg3%
    Carbohydrates 32g11%
    Fiber 2g8%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 95IU2%
    Vitamin C 22mg27%
    Calcium 31mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    flour, vegan cheese, and other Ingredients in bowls on a marble table

    Ingredients

    • Flour: I use all-purpose flour, but feel free to use gluten-free flour if needed.
    • Spices: these coconut rolls have an Indian spice mixture made of turmeric, salt, pepper, and cayenne.
    • Coconut milk: I recommend using full-fat coconut milk as it’ll give you richer, more flavorful rolls.
    • Shredded coconut: adds a lot of great texture and flavor. If you don’t have it, you can omit it.
    • Tempering: a mixture of mustard seeds, curry leaves, olive oil, and lime juice. Curry leaves are available in Indian stores or online. You can use fresh, frozen, or dried. Omit if you don’t have them.

    How to Make Coconut Dinner Rolls

    Start by adding the yeast and a little bit of oil to warm, light coconut milk. Then, mix in a 1 cup flour.

    mixing non-dairy milk and yeast
    adding flour to the bowl

    In a separate bowl, mix together the dry ingredients for the bread dough. Start by mixing the flour and spices, then add in the aromatics and fresh cilantro.

    mixing flour and spices in a bowl
    adding aromatics to flour and spices
    adding herbs to the bowl of flour

    Add the yeast mixture to the dry, and mix well.

    early stages of mixing the wet and dry ingredients together

    If the mixture is too sticky, add 1-2 tablespoons of flour at a time until it becomes a soft dough.

    coconut dinner roll dough starting to come together
    coconut dinner roll dough ready to rise

    Next, cover the dough with a kitchen towel and allow it to sit in a warm place until it doubles in size, about 40 to 60 minutes, depending on the temperature.


    coconut dinner roll dough, after rising

    Once the dough has doubled, use some bread flour to roll the dough into one smooth ball. Then divide it and roll and shape dough into small balls.

    hands forming dough into balls

    Prepare your 9-inch pie dish by greasing or lining with parchment and place the balls of dough into the dish. Brush with some warm water. If you’d like, you can top your dough with vegan cheese.

    dough balls arranged in a baking dish before baking
    dough balls arranged in a baking dish before baking, cheese added on top

    Let the dough rise for about 15-20 minutes before placing it in the oven at 375°F (190c) for 25 minutes. Be sure to broil for a minute or two at the end to brown the tops!

    coconut dinner rolls after baking

    While your coconut rolls bake, make the tempering by heating oil in a large skillet over high heat. Once hot, add mustard seeds and wait for them to start popping. Then add the curry leaves and take them off the heat.

    frying mustard seeds for the tempering in a black pan
    pan of mustard seeds with curry leaves added

    Next, remove your soft rolls from the oven and allow them to cool for a few minutes. Drizzle the tempering all over the rolls and finish with a squeeze of lime juice.

    Serve and enjoy your delicious coconut rolls!

    coconut dinner rolls after baking with the tempering on top

    Tips for the Best Rolls

    • Be Patient! Allowing your dough to rise to its full potential will bring more moisture to the dough, resulting in super soft rolls.
    • Be sure to heat up your coconut milk before adding it to the flour, as it will help activate the yeast. If you forget, no worries! It’ll just take a little longer for your dough to rise.
    • The amount of flour you need will depend on many factors. Start with 3 cups and add more flour if necessary.

    Frequently Asked Questions

    Will this recipe work as a loaf?

    Yes, this recipe can definitely be turned into a loaf. Just knead your bread as the recipe instructs, but leave out the part where you separate the dough and roll it into balls. Instead, place the whole lump of dough in a greased loaf pan. Then bake it for 20 minutes longer than the recipe suggests, checking it 30 minutes in to avoid overcooking it.

    Why are my coconut rolls gummy?

    If your coconut rolls come out gummy, chances are that there was too much moisture for the flour. I you’ve already made the dough and you can tell it feels a little sticky, just add a bit more flour, a little at a time until it’s nice and soft.

    Can I make these oil-free?

    To make these coconut rolls without oil, omit the oil and use a few tablespoons less flour. I suggest using light coconut milk or other slightly thicker higher fat non-dairy milk as a substitute. Skip the tempering

    Can I make these gluten-free?

    Yes! You can try these with my Gluten-Free Dinner Rolls.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Snickers Cake
    Kasuri Malai Murg – Tofu & Chickpeas in Creamy fenugreek sauce »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Dominique

      May 08, 2023 at 5:41 am

      5 stars
      These dinner rolls are the real thing! I loved how the house smelled even when preparing the dough. Easy to make and absolutely delicious, thanks so much for another great recipe, Richa! 🙂

      Reply
      • Vegan Richa Support

        May 19, 2023 at 7:13 am

        so glad you enjoyed!

        Reply
    2. Annie

      May 06, 2023 at 4:10 pm

      5 stars
      I feel a bit diffident about leaving a rating and comment, because I had to alter things quite a bit becausse I only wanted to use 1/2 cup of flour – and I always use wholewheat flour. I didn’t use any onion and can’t buy vegan cheese where I live. Nor did I add chia seeds, because I didn’t have any. I didn’t add the tempering (1/6 of 2 tsp oil just did my head in!) and to add insult to injury, cooked the rolls in my frying pan because I don’t have an over.

      However, in spite of all that, they were really quite wonderful: fluffy, just lik it said on the packet and delcious, with a lovely hint of coconut that wasn’t overpowering.

      I shall certainly add these to my repertoire. Thank you Richa: you’re an inspiration.

      Reply
    3. Britt

      May 06, 2023 at 4:03 pm

      5 stars
      Hi Richa!! I can’t believe I made this! I’ve been following your blog forever and bought the instant pot cookbook and I feel like I cook your recipes exclusively now. They’re so delicious!! I made these buns and it was my first time making any kind of bread or bun so it was a learning experience for me. They were very flavorful but I think when the dough was sticky it was probably way too sticky because they were a little too soft. Either way I’ll be sure to make them again (correctly!!). Thank you for sharing your recipes!

      Reply
      • Richa

        May 07, 2023 at 9:33 am

        Just add more flour. Moisture content in brands of coconut milk and moisture absorption in flour brands also differ. So just go by feeling the dough and adjust as needed

        Reply
    4. Elise Giarimoustas

      May 02, 2023 at 8:40 pm

      5 stars
      Coconut Rolls: I love your recipes. I grew up in India and I miss everything about the people and culture as I know no other. British by birth, came to the US at 18, I am a square peg in a round hole. But the food is something I can keep. I love the way you mix vegan and traditional Indian.

      Reply
      • Vegan Richa Support

        May 05, 2023 at 9:02 am

        thank you for sharing <3 and thank you for making Richa's recipes! so glad they make you feel more at home.

        Reply
    5. Maneesha

      May 02, 2023 at 7:14 am

      This looks so delish! Just to confirm, we can use full fat coconut milk in the recipe? In the recipe card, it says lite coconut milk

      Reply
      • Richa

        May 02, 2023 at 7:43 am

        Yes use full fat. Updated the recipe card. Full fat is preferred milk to use for these rolls

        Reply
    6. Bindu

      May 02, 2023 at 5:11 am

      I am confused about what type of milk I should use: coconut milk – light or full body, oat or soymilk?

      Reply
      • Richa

        May 02, 2023 at 7:43 am

        Full fat coconut milk is preferred.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa