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Overhead view on a cast iron pan that was covered with some parchment paper and contains 8 healthy vegan buns that were just baked. You can see there everything bagel seasoning covering their surface as well.

Healthy Vegan Buns (Whole Wheat Dinner Rolls)

5 from 1 vote
These simple vegan buns are soft, fluffy and make for amazing dinner rolls, but also great for burgers. I'll walk you through all the easy step-by-step on how to prepare them, so even beginners can make homemade buns right at home! Fully plant-based, dairy-free, egg-free and nut-free too.
Prep Time25 mins
Cook Time20 mins
Minimal rising time1 hr 30 mins
Total Time2 hrs 15 mins
Servings 8 rolls
Author plantbasedjess


  • 1 ½ cups vegan milk - preferably plain soy milk
  • ¼ cup refined coconut oil
  • 1 ½ tbsp dry active yeast
  • 2 tbsp coconut sugar - other kinds of sugar works too
  • 3 ¼ cups whole wheat flour - plus more for kneading
  • 1 ½ tsp salt

For garnishing (optional)

  • vegan milk
  • sesame seeds, dried herbs, everything bagel seasoning, etc


  • Warm the milk until lukewarm (not too hot or it will kill the yeast). You can check the temperature with a thermometer, it should be in between 100-110º. Then, add the yeast and sugar to the warm milk, stir and let sit for about 5 minutes. It should get frothy.
  • Also, warm up the coconut oil until melted.
  • In a large bowl, combine the flour and salt. Then, pour over the frothy milk mixture and the melted coconut oil. Stir well until combined and roughly forming a ball.
  • Transfer the ball to a lightly floured surface and knead the dough for at least 5 minutes. The dough should become very smooth and a little bouncy, but still a little tacky. You can use up to ¼ cup extra flour as you are kneading if the dough feels too sticky.
  • Transfer the dough back to the mixing bowl and cover it with a humid towel. Let the dough rest for 1 hour. If your house is cozy and warm, then let it sit at room temperature, but if it is colder, then transfer your bowl in a warmer area. Let it sit longer than 1 hour if needed, you are looking for a dough that roughly doubled in size.
  • Cover with parchment paper (or grease) a square, round or rectangular container. I also love to use a cast iron pan to make buns/rolls. You want to use a dish that's big enough so the buns don't touch to each other initially (they might eventually touch to each after rising, that's fine!).
  • Separate the dough in 8 equal portions (I simply use a knife to do it), shape them in smooth balls by rolling them in between your hands or against a surface and transfer them to the prepared dish. Cover the rolls with a towel and let the rolls rise at room temperature once more for 30-45 min. They should double in size and even touch each other.
  • During that time, pre-heat your oven to 375 º. Then, when the rolls are ready to bake, you can brush them with a small amount of vegan milk and sprinkle some sesame seeds, salt, or everything seasoning over, then bake for 20 min.



  • If my house is on the colder side, here is what I do: I keep the bowl with the dough in the microwave with a glass of very hot water right beside and close the door. This creates an enclosed cozy spot for the dough to rise more efficiently.
  • This video from Mel's kitchen cafe can help you shape perfectly round buns
  • Make sure your yeast is still good before you make bread. First, check on the label for the expiration date, but also, when you combine the yeast with the warm milk and sugar, it should create a frothy consistency after about 5 minutes (as seen in the video, notice how the milk is all foamy when I pour it over the flour). This is a good sign that the yeast is 'in good shape' and ready to make a bread that's fluffy!