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.
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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
Steps:
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.
Easy Dinner Rolls No Yeast
Ingredients
Dry:
- 1.5 cups (187.5 g) unbleached white flour or ap flour
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/3 tsp (0.33 tsp) salt use less if the aquafaba is very salted
- dried or fresh herbs of choice optional. I added some rosemary and thyme
Wet:
- 1/3 cup (78.86 g) aquafaba chickpea water, water from a can of chickpeas or use 1/3 cup non dairy milk + 1 Tbsp flax/chia seed meal
- 2 Tbsp non dairy yogurt or cashew or melted vegan butter
- 1.5 tbsp oil
- 1 tsp apple cider vinegar
- 3 to 4 tbsp (3 tp 4 tbsp) water
Instructions
- 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 / 200ºc.
- 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 1/2 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.
vasudha says
November 29, 2015 at 3:18 amInstead of aqufaba , can I use flaxseed meal ? I would very much love to try these dinner rolls .I have no idea where to buy aqufaba.I stay in Mumbai,India.
Richa says
November 29, 2015 at 11:46 amHi Vasudha,
Aquafaba is the water from when you cook chickpeas(garbanzo beans/safed chana). You can also make your own aquafaba by cooking dried chickpeas in just water in a pressure cooker or on the stove top and save that water to use. Or you can use non dairy milk + 1 tbsp flax seed meal. If you are ok with yeast, make the fluffy dinner rolls with yeast as yeasted rolls stay softer.
Nancy says
November 29, 2015 at 8:12 amAnd if I do not have canned chickpeas, is there a substitute for the aquafaba?
Richa says
November 29, 2015 at 11:44 amI just added the sub, 1/3 cup non dairy milk + 1 tbsp flax seed meal. You can also make your own aquafaba by cooking dried chickpeas in just water in a slow cooker, pressure cooker or on the stove top. It helps keep these rolls soft.
Nancy says
November 29, 2015 at 3:46 pmDo you think I could use gluten free flour?
Richa says
November 29, 2015 at 5:11 pmyou can try it with a gf all purpose flour that has gum mixed in, or try one of these recipes http://www.veganricha.com/2014/02/gluten-free-flat-bread-burger-buns.html
or http://www.veganricha.com/2012/02/glutenfree-pull-apart-dinner-rolls.html
Uma Raghuraman says
November 29, 2015 at 7:16 pmWhat an exciting recipe Richa. I am so tempted to try it out as soon as possible. I shall try with glutenfree flour. Pinning this one.
Richa says
November 29, 2015 at 7:26 pmthanks! use an all purpose gf flour blend
suzi says
December 13, 2015 at 8:54 ami am going to give this one a try right now. gonna sub homemade coconut milk kefir for yogurt (fingers crossed). also from what i understand, aquafaba can really be from any cooked bean. in essence, a can of black beans, the liquid that you drain could be used. i think for sweet dishes, chickpeas are the go to. but for bread, i imagine you could use any brine/liquid thats starchy from cooked beans. i will play with this quick easy recipe and see what happens. i love the simple ingredients, the quickness and the ease of this one!!
Richa says
December 13, 2015 at 11:46 amYes, you can use any bean liquid. Some bean liquids are thicker like black bean liquid and also can add color. White beans, cannelini beans would be a good sub.
Janelle says
January 21, 2016 at 2:38 pmDo you know if this would still work without the vinegar for someone with a true yeast allergy?
Richa says
January 21, 2016 at 3:38 pmYes, use lemon or lime juice instead.
Lindsie says
April 9, 2016 at 7:26 pmI just made these and they were a hit! I didn’t have any yogurt, so I subbed unsweetened applesauce, and it worked great. (I have another recipe that calls for yogurt and applesauce and had subbed all applesauce once when I realized I had forgotten to buy yogurt, so I thought it might work here.) Just in case others find themselves without yogurt!
Richa says
April 9, 2016 at 7:46 pmAwesome!
shweta says
May 6, 2016 at 8:32 pmHi Richa
Can I use the same recipe to make sandwich bread instead?
I am assuming the baking time might change too..
Could you please guide? Thanks so much.
Richa says
May 6, 2016 at 11:35 pmWithout yeast the sandwich loaf would be like a cake. You can make a small loaf and bake it for 25-30 minutes
Ranjana says
August 26, 2016 at 1:54 pmHi Richa, I really want to make these rolls but I am out of parchment paper. I have aluminium foil, silicone mat?? Is there anything else I can use to cover the rolls when baking?Thank!
Richa says
August 26, 2016 at 2:15 pmsilicone mat.
Ranjana says
August 26, 2016 at 2:35 pmTo cover?
Richa says
August 26, 2016 at 2:58 pmyes. aluminium foil might stick if it is touching the rolls
Ranjana says
August 26, 2016 at 8:20 pmI did try these today. Although they were extremely soft, there was a distinct Aquafaba taste to them which my kids didn’t like. They were very very soft and fluffy though. Any way to mask this flavor?
Richa says
August 26, 2016 at 9:16 pmuse herbs and spices in the dough. Add some garlic, dill, chopped cilantro etc. or some cumin seeds or ajwain (carom) seeds etc. Also the awuafaba from the cans can have a stronger flavor than freshly home made aquafaba. So that might help as well. You can also use less aquafaba and sub the rest quantity with non dairy yogurt.
Farah says
May 9, 2017 at 1:50 pmHi there! These look so good, making them later this week. How long do you think they would keep, refrigerated or frozen?
Richa says
May 11, 2017 at 6:19 pmRefrigerated for upto 3 days and frozen for a month. they will dry out a bit though on long storage, so reheat with some extra oil or vegan butter drizzled on top
Alexz says
June 19, 2017 at 12:17 pmI made these and they came out amazing! I loved that the recipe had very little sugar and oil. Do you have any bread recipes you think would work as a Challah bread?
Richa says
June 19, 2017 at 5:04 pmAwesome! I have many sandwich bread recipes, but no challah yet. Try this one http://healthyslowcooking.com/vegan-challah-book-review-aquafaba/
Kirsten says
May 25, 2018 at 4:02 amI made these and had them right now for lunch with some soup and salad and they were amazing!!! It’s defintely a keeper!! I had no yoghurt or vegan butter so I used coconut oil and avocado oil. They were really soft and light and not a at all bit biscuity, even when I took it out the oven. I brushed it with maple syrup which was really great… I did beat the aquafaba and then added the wet and dry ingredients.
Rachel says
February 5, 2019 at 5:16 amThese were really yummy, but mine did turn out a bit biscuity. I didn’t broil them at all and baked them maybe slightly less than called for. BUT I forgot to brush them with water, so I’m guessing that was the problem. They were delicious though! Next time I will brush them first and see what a difference that makes.
vivek garg says
February 5, 2019 at 9:47 pmYah, these can easily become biscuity because they do not have yeast. So you do need the water.
Whitney says
July 13, 2019 at 6:18 amI had some reservations because I have had some recent vegan bread fails, but this recipe is AMAZING!! I used coconut milk because I didn’t have chickpea fluid. Thanks a million!
Richa says
July 13, 2019 at 11:05 amawesome!
Dani says
May 24, 2020 at 7:50 pmMy rolls came out flat, I think the batter may have been too wet. I am also at 7000 ft elevation and wonder if I should tweak it for that?
Richa says
May 24, 2020 at 8:51 pmI think it’s the elevation. The dough may have fallen because of the high moisture https://www.tasteofhome.com/article/baking-yeast-breads-at-high-altitudes/