vegan “brioche” dinner rolls

Give them Brioche!! Yes, and Vegan!
I have baked this recipe for years, modified it over time, used it for sweet or savory applications.
In fact, this vegan brioche dough is so good I make cinnamon rolls out of it, too.
Everyday, or just during the Holidays, this dough is not only easy to make, quick and delicious, but also amazingly soft and light. I dare anyone to tell the difference when you eat a warm bun just out of the oven. Healthy never tasted this good, so next time you use some canned chickpeas, don’t toss the water. Just make brioche and give them vegan dinner rolls.

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  • DifficultyEasy
  • CostMedium
  • Preparation time15 Minutes
  • Rest time1 Hour
  • Cooking time20 Minutes
  • Serving12
  • Cooking methodOven


Vegan dough

4 cups bread flour
2 teaspoons yeast
4 tablespoons Organic sugar (or organic maple syrup)
1/2 cup aquafaba (liquid content of 1 can of garbanzo, Drained.)
1/2 cup Oat milk
1/2 teaspoon vanilla extract
2 teaspoons salt
2/3 cup olive oil (or vegetable oil)

Vegan glaze

1 tablespoon oat milk
2 tablespoons maple syrup
1 tablespoon sesame oil
1 pinch salt
4 tablespoons Minced Herbs (I use Rosemary or Parsley and Garlic)


1 Baking Tray


Dough preparation

The preparation of the dough is very easy.
In the bowl or a stand up mixer, place the yeast, one tablespoon of the sugar and the lukewarm oat milk.
When the sugar is activated and it foams, add all the remaining ingredients except for the salt.
Mix on medium speed until the dough comes together. It will be sticky, it’s ok.
Increase speed to medium high after 2 minutes and mix for 6 more minutes.
Add the salt and keep mixing for 3 or 4 more minutes. The dough should be sticky but shiny.
Scrape the bowl and coat the dough in vegetable oil. Let rest in the mixer bowl itself, covered with a kitchen towel, for about an hour or until doubled in size.
meanwhile: mix all the ingredients for the glaze, and set aside.

Once the dough has doubled in volume, punch it down and transfer it to a flat surface lightly dusted with flour.
Scale the vegan brioche dough, as a whole. I mentally divide the number by 12 and form small balls which I arrange in the baking sheet.
I use a silicon mat as a liner and a mist it with a bit of vegetable oil spry, but not mandatory. The vegan brioche dough is pretty oily so will release easily.
Arrange the dough balls in 4 rows of 3. Brush lightly with the glaze and let almost double in size.
Pre heat oven to 350 degrees.

Check on the dough to see when it is about 90% doubled, and the vegan brioche rolls are “touching” each other in the pan, sprinkle each bun lightly one more time.

Bake about 20 to 25 minutes rotating the pan half the way . If they darken too much move them to the lower part of the oven. Test for doneness with a wooden skewer.
As soon as they come out of the oven, brush them one more time if you have extra glaze.
Your vegan brioche rolls are ready to be devoured. Try to resist them if you can!

The vegan brioche buns can be left at room temperature for a day or two, covered. Warm them up in the microwave, wrapped in a paper towel for about 15 seconds.

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