Brioche Rolls (Vegan)
These rolls are soft and fluffy with a sweet, buttery flavor and baked to a golden brown. No eggs, no dairy, no mixer required. These brioche rolls are the perfect addition to any meal.
These rolls are amazing. They are little golden brown pillows of buttery sweetness. I can’t say that they are quick to make, as yeast requires patience, but the dough itself is easy to bring together with just a few ingredients. These little buttery clouds of goodness can be enjoyed for breakfast with a little jam or as a tasty side with dinner.
What you will need:
A few simple ingredients are all this recipe requires. I used rapid rise yeast to make these rolls but active dry yeast will work just as well. If you’ve never used rapid rise yeast before, it can be added to recipes without having to be combined with a liquid and activated beforehand. You can add the rapid rise right into the bowl and combine it with the remaining ingredients. If you decide to use active dry yeast, make sure to let it bloom before combining it with the other ingredients.
- bread flour
- cane sugar
- salt
- rapid rise yeast
- plant based butter with salt
- plant based milk – I used oat milk, any milk will work
- plant based yogurt – I used almond milk based vanilla flavored, any yogurt will work
- vegan egg wash – combination of plant based milk and maple syrup
How to:
This recipe can be done with a stand mixer or by hand. If using a stand mixer, add all the ingredients to the bowl of the stand mixer. With a dough hook attached, mix on medium speed until a soft ball forms and the dough starts coming away from the bowl, then continue on medium speed for another 5 to 8 minutes. Once done kneading, place the dough in a lightly greased bowl.
If doing this by hand, add all of the ingredients to a bowl. With your hand or a spoon, mix the ingredients together until all the flour is absorbed. Turn the dough out onto a lightly oiled surface, continue bringing the dough together with your hands and begin kneading. I knead the dough no more than 10 minutes. You are looking for the dough to become smoother and more stretchy. Once done kneading, place the dough in a lightly greased bowl.
Cover the bowl with a towel or place in a “proofing bag” (see notes below recipe card) and leave in a warm place to double in size. Once the dough has doubled in size, punch the air out and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces and roll each into a ball by flattening the dough piece out slightly and then rolling it up, kind of like you would a croissant but tucking in the edges as you go, fold it in half and pinching off the ends. Place the rolls into a lightly greased baking dish. Cover the dish or place in a “proofing bag” and set aside for the rolls to double in size. A vegan “egg” wash is made by combining plant based milk and maple syrup. Brush the tops of the rolls with the vegan egg wash right before placing in the oven. Bake at 400F for 20 minutes. When the rolls come out of the oven, brush them again with the rest of the vegan egg wash. Serve.
Helpful tools/tips:
A mixer is not required for this recipe, but if you have one and want to use it, go for it. I enjoy handling the dough and kneading by hand. I can tell by how the dough kneads if I did something wrong (too dry or too wet). I also like feeling it go from tacky/sticky to smooth and stretchy. Smooth and stretchy dough tells my I’m done kneading.
My bread journey started when I was gifted How To Bake by Paul Hollywood. I had very little experience with yeast, it scared me a little because I didn’t understand it. So, I started randomly picking recipes out of the book and making them. I became more comfortable and gained enough confidence to experiment on my own. I learned how important bread flour is to the final product and that yeast can be forgiving. I now make homemade bread for my husband every week and have developed my own sweet roll dough. Give these rolls a try, you won’t be sorry.
Alright, let’s get started. Please make, bake and enjoy!
Brioche Rolls (Vegan)
Ingredients
- 270 grams/ 2¼ cups bread flour
- 1½ tsp cane sugar
- 2 grams/ ½ tsp salt
- 5 grams/ 1½ tsp rapid rise yeast
- 4 tbsp/ 56 grams plant based butter with salt (room temperature)
- ⅔ cup plant based milk (room temperature)
- 4 tbsp/ 60 grams plant based yogurt (room temperature)
Dairy free "egg" wash
- 1 tbsp plant based milk ( room temperature)
- ½ tbsp maple syrup (room temperature)
Instructions
- In a medium bowl add the flour, salt, yeast, sugar and room temperature butter and room temperature yogurt. Mix well with a spoon. **see notes below if using a stand mixer**
- To the flour mixture add the room temperature milk, mix with a spoon until all of the liquid has been absorbed and the dough begins to come together. Turn the dough out onto a lightly oiled surface and continue bringing the dough together with your hands. Begin kneading the dough, continue kneading until the dough becomes LESS sticking ( will stay somewhat sticky) and becomes smooth. I knead the dough for no more than 10 minutes. Place the dough in a lightly greased bowl and cover or place bowl in a proofing bag and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. *See notes below about proofing*
- Once the dough has doubled in size, punch the air out and turn the dough out onto a lightly floured surface. Divide the dough into 8 pieces (about 68 grams each) and roll each into a ball by flattening the dough piece out slightly and then rolling it up, kind of like you would a croissant but tucking in the edges as you go, fold it in half and pinching off the ends.
- Please see video of forming the rolls, if you need a visual
- Place the shaped and rolled dough pieces into a lightly greased baking dish. ** see notes for over night proofing** Cover or place in a proofing bag and leave in a warm place to double in size. I return mine back to the oven with ONLY the oven light on. This takes 45 to 50 minutes.
- Once the rolls have doubled in size, preheat the oven to 400℉. ** IF you are using your oven to proof, remove the proofing dough before turning the oven on**. Combine the room temperature milk and the room temperature maple syrup for the vegan egg wash. Mix them together well and brush on to the rolls before placing them in the oven. There will be enough egg wash left over to reapply after they come out of the oven.
- These rolls will bake for 20 minutes, once out of the oven brush once more with the vegan egg wash. They are ready to serve.Store in an airtight container or bread bag for up to 5 days in the fridge. They should be fine on the counter for a couple of days.
