These Vegan Whole-Wheat Dinner Rolls are hearty, delicious, and topped with everything bagel seasoning for a savory twist! Made with simple ingredients and no stand mixer, these homemade dairy-free rolls are absolutely perfect for family dinners and holiday spreads.

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I absolutely love the feeling of pulling a pan of homemade dinner rolls out of the oven, especially when you get to tear into one while it’s still hot. I wanted to make a whole-wheat version that was completely vegan and easy to make by hand, and these Vegan Whole-Wheat Dinner Rolls checked all the boxes!

These rolls are a little heartier than your classic fluffy white dinner roll, with a pleasantly chewy texture that’s great for scooping up hummus, dipping into soup, or soaking up sauce. A sprinkle of everything bagel seasoning adds a savory, garlicky crunch that makes each bite even better.

They’re a delicious side dish for cozy weeknight dinners, holiday spreads, and just about any meal that could use a little bread on the side. Plus, there’s no stand mixer needed. This recipe requires just a few simple ingredients, a little kneading, and some time to let the dough rise.

Try these Vegan Whole-Wheat Dinner Rolls with your next dinner and let me know in the comments what you paired them with!

Why you’ll love these Vegan Whole-Wheat Dinner Rolls

They’re easy to make, with no stand mixer needed!
They use just a handful of simple ingredients you may already have on hand.
They’re completely vegan and made with whole-wheat flour for extra fiber.
They’re meal prep-friendly: prep the dough ahead or freeze a batch to enjoy later!
They’re perfect for family dinners, holiday spreads, or dunking into your favorite soup.

Vegan Whole-Wheat Dinner Roll ingredients

Soy milk adds moisture to help keep these vegan dinner rolls soft and tender. Be sure to use plain, unsweetened soy milk so you don’t end up with vanilla-flavored rolls!
Maple syrup gives the yeast a little something to feed on and adds a subtle hint of sweetness.
Active dry yeast is used to help the dough rise.
Olive oil adds richness and keeps the rolls tender without butter. You’ll also use a little to grease the bowl and baking dish.
Whole-wheat flour brings a hearty texture with some extra fiber. Pairing it with all-purpose flour gives a bit of whole-grain goodness while still keeping the rolls a little lighter.
All-purpose flour balances out the whole-wheat flour for a softer texture. This combo keeps the rolls from getting too dense.
Salt brings out the flavor of the dough and balances out the sweetness from the maple syrup.
Everything bagel seasoning adds a savory topping with a little crunch. It’s optional, but it gives these homemade rolls extra flavor and texture!

How to serve these Vegan Whole-Wheat Dinner Rolls

Pair them with a bowl of soup, vegan chili, or stew for a cozy dinner.
Add to a plant-based holiday spread alongside veggie loaf, mashed potatoes, and vegan gravy.
Serve alongside vegan pasta, roasted veggies, or your favorite vegetarian casserole.
Slice in half and stuff with hummus, roasted veggies, or chickpea salad to make easy mini sandwiches.
Use them to soak up the sauce from saucy beans or your favorite curry.

Substitutions & variations

Soy milk – Soy milk is great for adding a little protein, but oat or almond milk works too! Regardless of which type you choose, make sure you stick with an unflavored variety to prevent unexpected sweetness.
Maple syrup – You can also swap in an equal amount of agave nectar or granulated sugar.
Olive oil – Use melted vegan butter for a buttery flavor, or try avocado oil for a more neutral option.
Whole-wheat flour – I like using whole-wheat flour to add some fiber to this recipe, but you can always replace some (or all) of the whole-wheat flour with all-purpose flour. It will slightly change the nutritional value, but you’ll also end up with lighter, fluffier rolls.
Everything bagel seasoning – Sprinkle on sesame seeds or poppy seeds instead or simply leave the tops plain.
Garlic-herb rolls – You can give these rolls a savory twist by mixing in your favorite spices! I like kneading in 1 teaspoon garlic powder and 1-2 teaspoons dried Italian seasoning to make garlic-herb rolls.
Buttery finish – Brush the freshly baked rolls with melted vegan butter for an extra touch of richness. You can also add a little minced garlic if you’re in the mood for garlic rolls!

Quick recipe tips

Make sure you use warm (not hot!) soy milk, which helps activate the yeast without damaging it.

Keep the dough slightly tacky, adding extra flour sparingly to help the rolls stay soft and tender.

Check the center rolls before taking the pan out of the oven — they usually take longer to bake than the ones around the edges.

Step-by-step instructions

Activate the yeast: Warm the soy milk to 105-110°F. Combine with maple syrup and yeast in a large bowl, then let stand for 5-10 minutes, until foamy.
Mix the dough: Stir in olive oil, both flours, and salt until a shaggy dough forms. Cover and rest for 20 minutes.

Knead: Knead on a lightly floured surface for 8-10 minutes, until soft, elastic, and slightly tacky. If needed, add flour or soy milk a little at a time to adjust the texture.
Let rise: Place in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm spot for 60-90 minutes, until roughly doubled.
Shape the rolls: Gently deflate the dough and divide into 12 equal pieces. Shape into smooth balls, pinch the seams closed, and place seam-side down in a greased 9×13-inch baking dish.

Rise again: Cover and let rise for 45-60 minutes, until noticeably puffy. Toward the end, preheat the oven to 375°F.
Bake: Brush with soy milk and sprinkle with everything bagel seasoning, if using. Bake for 20-25 minutes, until golden brown and the center rolls are cooked through.
Cool: Let rest in the pan for 5 minutes, then transfer to a wire rack. Cover loosely with a clean kitchen towel for a softer crust.

Make ahead & storage

These Vegan Whole-Wheat Dinner Rolls are absolutely delicious straight from the oven, but you can always get a head start on the dough or freeze a batch for later! Here are some tips for prepping and storing them.

Meal prep

Prep the night before: After the first rise, shape the rolls and arrange them in the greased baking dish. Cover tightly and refrigerate overnight for 8-12 hours.
Let rise before baking: Take the dish out of the fridge about 1-2 hours before baking and let the rolls become puffy. Brush with soy milk, add your topping, and bake as directed.

Storing leftovers

Room temperature: Let the rolls cool completely, then store in an airtight container or resealable bag for up to 3 days.
Skip the fridge: Refrigeration can dry out bread faster, so freeze any rolls you won’t finish within a few days.
Warm before serving: Wrap in foil and heat at 300°F for 10-15 minutes, or microwave individual rolls for about 10-15 seconds to soften them up.

Freezing

Freeze baked rolls: Once completely cooled, transfer to a freezer-safe bag or container and freeze for up to 3 months.
Thaw and enjoy: Let the rolls thaw at room temperature, then warm them up before serving.

FAQ

Yes! These rolls are kneaded by hand for 8-10 minutes, until the dough feels soft and elastic. A short rest before kneading gives the flour time to absorb the liquid, which makes the dough easier to work with.

I wouldn’t recommend it. While you can replace the all-purpose flour with whole-wheat flour, the rolls will be denser and may need a little extra soy milk. For the softest texture, stick with the combination of flours in the recipe.

Dense rolls could be a result of too much flour, insufficient kneading, or not enough rising time. Keep the dough slightly tacky and let it rise until roughly doubled before shaping, then let the shaped rolls become noticeably puffy before baking.

Yes! These rolls are dairy-free and egg-free, using soy milk and olive oil instead of cow’s milk and butter. They’re a delicious option for a vegan dinner or holiday spread!

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Vegan Whole-Wheat Dinner Rolls

These soft Vegan Whole-Wheat Dinner Rolls are made with simple ingredients and kneaded by hand, with no stand mixer needed! A sprinkle of everything bagel seasoning makes them a delicious addition to family dinners and holiday spreads.

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 25

Resting Time 2 40

Total Time 3 30

Servings rolls

Calories 175kcal

Ingredients

1¼ cups plain, unsweetened soy milk plus 1-2 tablespoons for brushing
3 tablespoons maple syrup
2¼ teaspoons active dry yeast (1 standard packet)
3 tablespoons olive oil plus extra for greasing
1½ cups whole-wheat flour
1¾ cups all-purpose flour
1¼ teaspoons salt
1-2 tablespoons everything bagel seasoning optional

Instructions

Warm the soy milk in a microwave-safe bowl or cup in 15-second intervals until warm but not hot (105-110°F). Combine with the maple syrup and yeast in a bowl or cup. Let stand for 5-10 minutes, until foamy.
Add the olive oil, both flours, salt, and yeast mixture to a mixing bowl. Stir until a shaggy dough forms. Cover and let rest for 20 minutes to give the flour time to absorb the liquid.
Knead on a lightly floured surface for 8-10 minutes, until smooth and elastic. The dough should feel slightly tacky. Use lightly oiled hands if needed to prevent sticking. If the dough feels dry or stiff, knead in extra soy milk 1 teaspoon at a time; add extra flour sparingly, only if the dough is too sticky to handle.
Place the dough in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm spot for 60-90 minutes, or until roughly doubled in size.
Lightly grease a 9×13-inch baking dish. Gently deflate the dough and divide it into 12 equal pieces. Pull the edges of each piece underneath to form a smooth ball, pinch the seam closed, and arrange seam-side down in the dish.
Cover and let rise for 45-60 minutes, until noticeably puffy. Toward the end of the rise, preheat the oven to 375°F.
Brush the rolls lightly with soy milk and sprinkle with everything bagel seasoning, if using. Bake for 20-25 minutes, until golden brown and the center rolls are cooked through.
Let rest in the pan for 5 minutes, then transfer to a wire rack. Cover loosely with a clean kitchen towel as they cool for a softer crust.