Coconut Dinner Rolls With Mustard seed tadka

Coconut dinner rolls pulled apart and plated

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

Cook Time25

Rise Time1

Total Time1 35

Course: Bread

Cuisine: Vegan

Keyword: Coconut Dinner Rolls, Spicy Coconut Green Chili Rolls

Servings: rolls

Author: Vegan Richa

Ingredients

1 ½ cup warmed full fat coconut milk(preferred) or use oat milk or soy milk
2 teaspoons active yeast
2 tablespoons oil
3 cups 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 chopped cilantro
¼ cup 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 vegan cheese shredded

For the Tempering (tadka)

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

US Customary - Metric

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

Video

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