Run out of bread? Got a hungry family to feed? No problem! A batch of vegan quick dinner rolls can be prepared and baked in under an hour and enjoyed hot from the oven.
These little dinner rolls are soft, springy and light. Perfect with a dab of plant-based margarine or vegan butter. Or dipped into tasty vegan stews and soups.
Three ingredients is all that is required: self-raising flour, plant milk and vegan mayonnaise. Enjoy these bread rolls plain or jazz them up with your own choice of flavourings. my family particularly enjoy a few teaspoons of garlic powder, a teaspoon of onion powder and a pinch of salt.
The aromas that escape when these little garlic flavoured dinner rolls emerge out of the oven will have your mouth watering in anticipation!
One of my son’s favourite breakfasts is to grab one of these quick dinner rolls that have been flavoured with a few tablespoons of vegan chocolate chips and a teaspoon of vanilla essence.
The result is a tasty home-made alternative to shop-bought pain au chocolates although not as sweet as processed rolls but I prefer it that way.
How To Prepare Vegan Quick Dinner Rolls
Add the flour, plant-milk and vegan mayonnaise to a mixing bowl. Add any optional flavours such as herbs and spices. Mix all ingredients together. 
Divide mix between a 12 hole muffin tray. Bake until risen and lightly golden. Enjoy hot or cool on a wire rack.
Equipment
- Muffin tin (12 hole)
Ingredients
- 290 grams self-raising flour 2 cups
- 250 ml plant-based milk 1 cup
- 4 tablespoons vegan mayonnaise
Instructions
- Preheat your oven to 155 Fan/350 F/175 Celsius/ 350 Fahrenheit / Gas mark 4.
- Grease your muffin tray with a small amount of oil or vegan margarine. Or use paper baking cases.
- Mix all the ingredients together a wet thick dough. The dough will be thick and sticky but still easy to scoop into the muffin tray using a large spoon and knife to scrape the dough into the tray.
- Divide the mix equally between your 12 muffin tray holes.
- Bake for 15-20 minutes until risen, lightly golden and a skewer inserted comes out clean.
- Serve directly from the oven or pop out of the muffin tray and place on a wire rack to cool.
Notes
- In the UK a one cup measurement equals 250ml of liquid and half a cup equals 125ml.
- Store dinner rolls in an airtight container for up to 3 days. Adding a layer of kitchen foil, baking paper or food wrap can help preserve the rolls freshness.
- Freeze baked dinner rolls for 3-4 months. Defrost before using.
- Dinner rolls can be reheated at the baking temperature for a few minutes to revive the freshness.
- Add your own flavours to these dinner rolls such as mixed herbs, garlic or onion powder, nigella seeds, fresh chopped herbs, nutritional yeast, vegan chocolate chips, coconut flakes, etc. An extra tbsp or two of plant milk may be required if additions are added just to loosen up the dough if it becomes too thick.
The following nutritional data is for guidance only and is not a strict analysis as ingredients vary:
Nutrition
A fun meal that kids will especially love for Halloween is my daughters Medieval British Pottage Stew recipe. We usually serve these vegan quick dinner rolls as an accompaniment.
More quick and easy vegan bread recipes:
Vegan 3 ingredient flatbread
No-yeast, no-rise rustic vegan traditional Irish soda bread:
