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Vegan maple wheat dinner rolls recipe

User Rating 3 Star Rating (1 Review)


Vegan maple wheat rolls are a simple and easy yeast dinner roll. Made with just a little bit of maple syrup, they're refined sugar free and fairly quick and easy to prepare.


  • 1 1/2 cups warm water
  • 3 Tbsp. maple syrup
  • 1 .25-ounce package dry yeast
  • 1/4 cup oil
  • 1 1/2 cups whole wheat flour
  • 1 tsp salt
  • 2 1/2 cups white flour
  • extra oil for brushing


Combine the water and maple syrup in a large bowl. Add the yeast and stir to dissolve. Cover with a towel and let sit until bubbly.

Add the oil, whole wheat flour, and salt, mixing well. Knead on a well-floured surface, gradually incorporating the white flour. Dough will be a bit sticky.

Cover with a bowl until doubled in size, about 30 to 60 minutes.

Roll into 12 to 16 biscuits. Place on an oiled pan and brush the tops with oil. Let rise again.

Bake at 400 degrees for 20 to 25 minutes, until golden brown.

Enjoy your maple wheat dinner rolls!

User Reviews

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 3 out of 5
Decent Bread Recipe, Guest fearlessbyfp

This is the first time I've ever made wheat bread, and to be honest, if I hadn't ever made bread before it probably wouldn't have come out right if I had followed this recipe to the letter. The first thing I disliked was the ""dough will be a little sticky."" It says to knead the bread before adding the white flour, which is impossible, as the ""dough"" is soup at that point. I added about a cup of the white flour (I actually used bread flour) before I even thought about kneading. As I kneaded, I incorporated a bit more of the flour until it was the right consistency. I probably used more than the 1.5 cups it calls for. One thing I always do (though it's not strictly necessary) is place the dough on a warm surface to let it rise. I put it in a large bowl, cover it with a cloth, then set the oven to ""warm"" and put the dough on the burner that is the vent for the oven. It has always worked for me and my bread always comes out light and fluffy. The other thing I disliked was that it didn't tell you to punch the dough down after the first knead and rise; this is necessary, as is the second (light) kneading after it's been punched down. It helps the yeast activate and makes the bread rise the second time. In the end, I got a light fluffy roll. Unfortunately, I didn't get a very crusty roll, nor was it very flavorful. Next time I'll add a little more salt, and perhaps some herbs. If you add too much salt, the yeast won't activate, so if you do this, be careful.

2 out of 2 people found this helpful.

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