Fluffy White Dinner Rolls (burger buns). An easy recipe for fluffy, soft and light dinner rolls. Great as a side, with burgers or your favorite sandwich filling. Vegan Recipe. Jump to Recipe
Yay for Poofy white dinner rolls! A must side with every warm meal.. The same dough can be used to make burger buns, naan, pita too. Or shape them into longer french petit pain. I made them a bit bigger to use as burger buns. Yielded 8 large buns. can make 12-16 smaller dinner rolls.
I’ve been baking a lot of whole grain breads lately. I got a request for some white dinner rolls from a reader. Hi Misty! and of course hubbs gets a white puff craving once in a while too.
Some other multigrain buns posted earlier. Carrot cake cranberry sticky rolls, White buns with some Whole grain. , Strawberry Cauliflower Cranberry buns The multigrain breads and buns are all full of whole grain and are still soft but not totally white and fluffy.
These puffy white rolls can be squished like a soft pillow. Serve them warm topped with some vegan butter or some chive cheese dip! Holidays are right around the corner.. and some warm dinner rolls fresh out of the oven are always needed!
Happy Holidays!!!
These buns were used in the super fun Tempeh Chickpea Burger pictured below. Pictures are from 2 batches of dinner rolls. One completely white and another one with about 1/2 cup of whole wheat flour. The squishyness was pretty much the same.
Fluffy White Dinner Rolls (Burger Buns) Vegan.
Fluffy White Dinner Rolls (burger buns). An easy recipe for fluffy, soft and light dinner rolls. Great as a side, with burgers or your favorite sandwich filling. Vegan Recipe.
Servings: 8 -12 rolls depending on size
Calories: 256kcal
Ingredients
- 3 cups + cups bread flour
- 2 teaspoon vital wheat gluten (optional, for better gluten formation and some extra protein)
- 3 Tablespoons raw sugar or equivalent jaggery/agave/maple syrup or other sweetners.
- 2 teaspoons active yeast
- 1 cup (250 ml) warm water (roughly)
- 2 Tablespoons Virgin olive oil
- 2 Tablespoons softened vegan butter like earth balance (use soy free spread for a soy free dinner roll)
- 4 Tablespoons Cashew Yogurt or Cashew cream or Soy yogurt or non dairy yogurt (the secret ingredient!)
- 3/4 teaspoon (0.75 teaspoon) salt or to taste (more if making a herbed roll)
- 1/2 teaspoon (0.5 teaspoon) baking powder
- add dried herbs like chives basil , parsley, or some poppy seeds, or minced garlic and for variations.
Instructions
- Add the yeast and sugar to 1/4 cup (60ml) warm water and mix well. Let stand for 10 minutes or until frothy.
- In a bowl add 2.5 cups (320g) flour, salt, wheat gluten, baking powder and mix.
- Add in the yeast mixture, softened butter, olive oil, yogurt and give it a mix. Add 1/4 cup (60ml) water, at a time to get a soft clump.
- Knead the dough for 6-8 minutes by hand or in mixer, scraping sides every 2 minutes if using a stand mixer. Add more bread flour or water in little quantities if needed and form and soft non sticky ball.
- Spritz the top of dough with some oil spray. Place dough in a greased covered container in a warm place for 2 hours. (rise time depends on the ambient temperature, keep for 1.5 hours if warm 70+ degree F climate)
- Punch the dough lightly. Use a little flour to work the stickyness. Knead and shape by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under like a jelly roll.
- Slice the jelly roll into equal parts, roll into a ball( or pull and tuck under) and place on baking sheet 2 inches apart. Or shape any other way, like a wedge roll or knots. Keep each ball size half of what size you want your each roll. You can also roll them out into flat breads and cook on a thick bottom super hot pan/girdle.
- Spritz the top with water and then spritz oil spray, and cover with a towel.
- Place it in a warm place or warm oven for 45-50 minutes or until Doubled and when pressed, the dough does not bounce back immediately.
- Remove towel, spritz top with some water. Top with sesame or poppy seeds(optional). and bake at preheated 370 degrees F for 18-25 minutes or until the bread sounds hollow and is golden. Time depends on the size and shape of the rolls.
- Remove buns from sheet and let cool on rack for atleast 15 minutes. Brush some melted vegan butter on top for extra sheen while cooling.
- Pull the buns/rolls apart and dunk super soft dinner rolls in a warm fall soup or herbed olive oil! Try variations with herbs, make them sweeter or savory!
Notes
- Total time does not include 3 hours proving time
- Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Fluffy White Dinner Rolls (Burger Buns) Vegan.
Amount Per Serving
Calories 256 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 246mg11%
Potassium 100mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 135IU3%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
These puffy beauties are headed to Susan’s weekly yeastspotting(guest hosted by Tartine Bread Experiment), and Hearth and soul blog hop and Melt in your mout monday. and Newlyweds recipe linky.
Neha says
November 9, 2011 at 11:40 pmPerfectly done buns…Looks yummy…
Isobelle says
November 10, 2011 at 12:44 amThese look awesome!
Reshmi Mahesh says
November 10, 2011 at 2:13 amFirst time here…Buns look perfect and yummy..
chefpandita.com says
November 10, 2011 at 2:59 amThese buns look amazing 🙂 yay for vegan baking!
Richa says
November 10, 2011 at 3:58 amThank you Neha.
Thanks Isobelle.
Thanks Reshmi!
Thanks Yuri. yay indeed for vegan baking!
shaday says
November 10, 2011 at 4:26 amThe rolls seem to be really fluffy and tasty. Homemade rolls are always the best. 🙂
Poornima Nair says
November 10, 2011 at 7:43 amThey look so fluffy and soft!! Yumm!
Tina says
November 10, 2011 at 1:32 pmFirst time to ur blog…Dinner white rolls looks soft and perfect.
Aarthi says
November 10, 2011 at 3:37 pmyummy yummy..Delicious..Thanks for the recipe dear
My Blog
http://yummytummy-aarthi.blogspot.com/
foodfeud says
November 10, 2011 at 5:58 pmThey look soft and wonderful! I rarely buy bread anymore and am trying to curb my intake altogether but every once in a while, a craving will hit…especially with it being soup season now.
Richa says
November 10, 2011 at 6:28 pmThanks you Shaday, Poornima, Tina and Arthi.
Thanks foodfeud, yes, we dont get much store bought bread either. i love my multigrain hearty breads. fresher and no preservatives!
Raji says
November 10, 2011 at 8:23 pmAwesome buns Richa..one more superb vegan recipe..girl I am loving ur recipes so much..and now I am eyeing the vegan gulab jamuns.
Richa says
November 11, 2011 at 2:10 amThanks Raji! do try those gulab jamuns. i even made some baked ones. have to tweak that recipe a bit before posting.:)
The 21st Century Housewife© says
November 11, 2011 at 4:34 pmYour rolls look absolutely beautiful – light, fluffy and delicious. That is wonderful that they are suitable for vegans as well! Thank you for sharing this post with the Hearth and Soul hop.
GiGi says
November 11, 2011 at 8:20 pmBeeeutiful! And I bet addictive too. I’m off to checck out the cranberry buns. Wow!
Richa says
November 11, 2011 at 9:39 pmThanks April!
Thanks Gigi. yeah very addictive!:)
bohobum says
January 10, 2012 at 8:14 pmcould i maybe use blended tofu in place of the soy yogurt cashew stuff??? ty!
Richa says
January 10, 2012 at 8:17 pm@bohobum, yes you can use tofu. Add a little lemon juice to the tofu for a more yogurt like taste.
Let me know how they turn out!
bohobum says
January 10, 2012 at 8:20 pm@richa thanks for the fast reply! i will!
pp says
January 30, 2013 at 9:58 pmcan i replace bread flour with whole wheat flour or atta
Richa says
January 30, 2013 at 10:00 pmno. you can replace it with all purpose flour or you can use half all purpose flour half whole wheat flour.. All whole wheat flour will make the buns quite dense.
Cornelia says
May 18, 2016 at 1:39 pmHey, made the buns today (1 cup whole meal, 2 cups all purpose spelt flour) and I did not have the gluten… the dough was quite wet and sticky with 1 cup of water, could that be because of the missing gluten? Also, we do have other types of yeast (I have fresh active yeast that comes in a small refridgerated cube) and did not know how much two teaspoon of yours would convert to – used 20g of mine (half a cube). Also I subbed AF for some of the water. Results: After 1,5hours of resting the dough was over-proofed, and when I formed the buns (how much kneading and forming should there be?) the again were too fluffy I think after just 30 minutes. I guess, I have either used to much yeast or the AF is working mircales for shortening the proofing time. In the end they turned out to flat and far from yours-fluffy. Still tasted good. But did not look as good 🙂 Any suggestions?
Richa says
May 18, 2016 at 2:49 pmHi Cornelia, the proof time depend son many things like the temperature of wherever the dough is sitting, the moisture content, the yeast etc. It seems that there was enough moisture in the dough. you can add more flour to get a smooth and not sticky dough, which would work better and take longer to rise/proof. 2 tsp is about 9 gms, so that was deifinitely a lot of yeast and hence proofed so much. Over proofed bread or buns will fall during baking. if you see that the buns are rising quickly. you can bake them as soon as they are just about doubled and not wait for the 30 mins.
Cornelia says
May 20, 2016 at 12:24 pmYes, I also think it was too much yeast. I just got the problem that my yeast is a moist clump, so the conversion is a little bit tricky. But I’ll definitly try them again with half the yeast!
Ranjana says
August 29, 2016 at 4:11 amHi Richa, at what point in the process can these be frozen to bake fresh another day? Thanks!
Richa says
August 29, 2016 at 10:09 amShape the rolls after the first rise, oil the tops, them seal with a plastic wrap, not a tight wrap, just a a seal and a light tuck in on the sides and refrigerate overnight. Take them out an hour before you want to bake them, so they can thaw and rise if they havent already risen. If they have risen quite some overnight, then just they need just 15 mins on the counter. Then bake.
Ranjana says
August 29, 2016 at 10:25 amthanks Richa. What about freezing? Same way?
Richa says
August 29, 2016 at 10:56 amyou want to freeze the dough without shaping (for not more than 1 month). then thaw for an hour, shape, let it rise and then bake
Ranjana says
August 29, 2016 at 11:59 amthanks Richa!
Ranjana says
August 29, 2016 at 4:31 pmOkay I made these amazing rolls today!! The dough looked so beautiful that I decided to bake all today (no refrigeration or freezing). Superb and true to their name – SO soft and SO fluffy. All gone!! My best rolls to date. Thanks. 🙂
Jenny says
April 28, 2018 at 11:07 pmHey there,
How do I make cashew cream?
Thanks for the wonderful recipe. I can’t wait to try it.
Richa says
April 29, 2018 at 8:42 pmBlend 1/2 cup soaked cashews with 1/2 cup water until smooth
Linda says
August 12, 2018 at 9:07 pmThese look yummy 🙂
I was wondering if you could sub avo for the nd yogurt, as was allowed in your whole wheat naan recipe? What about just almond milk? The only nd yogurt I have on hand is blueberry flavor, and I don’t live near a grocery store.
Richa says
August 12, 2018 at 10:46 pmYes some well mashed avocado + applesauce will work
kinga says
July 5, 2019 at 3:53 amhey Richa. They look so perfect. Where I live vegan butter is not available, can I sub with oil? also the yoghurt? could I use coconut yoghurt?
Richa says
July 5, 2019 at 10:41 amYes to both
Candace says
August 22, 2019 at 9:47 amI made these yesterday to go with your Instant Pot lentil sloppy joes. They were delicious (both the buns and the joes!) Love your recipes!
Richa says
August 22, 2019 at 10:06 amyay!
Jo says
October 23, 2019 at 8:10 amThese rolls look wonderful! Could you sub the non-dairy yogurt with non-dairy sour cream? Love your recipes. I have been following you for years. Also, what would the measurement for dried herbs be? I have a tendency to over do everything!
Richa says
October 23, 2019 at 11:29 amyes!
Richa says
October 23, 2019 at 11:30 amtry about 2 tsp driedherbs
Nidhi says
June 11, 2020 at 11:15 amHi Richa! Excited to try this recipe! Just a quick question: The recipe says “3 cups + cups bread flour”. Can you clarify that?
Thanks!!:)
Richa says
June 11, 2020 at 12:59 pm3 or more cups of flour. You can need a few tbsp more flour after 3 cups.
Carla says
August 24, 2020 at 7:54 amI made both flatbread and hamburger buns from this recipe and couldn’t be more thrilled. I’ll never buy storebought buns or flatbread again. Thanks for another keeper!
Next up is your bagel recipe. 🙂
Vegan Richa Support says
August 25, 2020 at 1:48 pmon a ‘roll’. hahahhaha. keep it going! thanks