Vegan Dinner Rolls

2 servings

½ cups whole wheat flour (320 grams)

⅕ tbsp brown sugar or maple syrup

⅕ tsp salt

⅕ package instant yeast (7 grams)

⅖ tbsp olive oil (30 ml)

⅕ cup lukewarm unsweetened soy milk (250 ml)

⅕ tbsp melted vegan butter or unsweetened soy milk (for brushing the rolls)

Sesame seeds / pumpkin seeds / rolled oats (for topping)

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Mix the flour, sugar, salt and instant yeast in a large bowl.
Add in the oil and milk and mix until just combined.
Transfer the dough onto a floured surface and knead for 4-5 minutes to activate the yeast. Form into a ball.
Transfer to a lightly oiled large bowl and cover with a kitchen towel or plastic wrap.
Let it rise for 1 -2 hours until it doubles in size.
Divide the dough into 10 pieces and shape it into small balls.
Place the prepared balls onto a baking pan (I used an 8-inch round pan).
Cover with a kitchen towel and let it rise for another 1 hour.
Preheat the oven to 370ºF / 180ºC 10 minutes before baking.
Brush the rolls with melted vegan butter or soy milk and sprinkle with your chosen toppings.
Bake the rolls for 15 minutes until brown on top.
Let the rolls cool down for 10 minutes in a pan and then transfer on a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.