These delicious vegan dinner rolls with Himalayan Tartary Buckwheat are next level. They rock with soups, salads, mashed potatoes, vegan casseroles, and more.
Eating healthy is a top priority for maintaining an active lifestyle, which is exactly why every recipe should be nutrient-dense. And one of the best ways to tap nutrients and flavor in a variety of different meal plans is with Himalayan Tartary Buckwheat (HTB) onboard.
That’s because Tartary, in case you haven’t heard, is an amazing seed. It rocks four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a rare molecular powerhouse that rejuvenates cells (2-HOBA).
It also packs vitamins, minerals, protein, fiber, and over 100 diverse phytonutrients for your gut.
Long a mainstay of Asia and other parts of the world, it was developed here in the US by Dr. Jeffrey Bland after he and other scientists learned how nutrient-dense it is. Along with protein powders and other health hacks, I use it regularly.
This recipe is organic, vegan, and gluten-free.
Vegan Dinner Rolls Recipe with Himalayan Tartary Buckwheat
These delicious vegan dinner rolls are not only easy to make, they’re the healthiest ever. They rock vitamins, minerals, protein, fiber, and are fast and easy to make.
Here’s what you need (full recipe below):
Equipment
- Electric mixer.
- Mixing bowl.
- Baking pan.
- Saucepan.
- Flatware/cutlery.
- Measuring cups.
- Measuring spoons
- Bread box.
- Kitchen cloth.
- Parchment paper.
- Oven mitts.
Ingredients
- 4 cups organic flour.
- 1/4 cup HTB powder.
- 1 cup plant milk.
- 2 chia eggs.
- 1/3 cup date sugar.
- 1/3 cup vegan butter or shortening.
- 1 pkg active dry yeast.
- 1 tbsp olive oil.
- 1 teaspoon pink salt.
How to Make a Chia Egg
To make one chia egg mix one tablespoon of ground or soaked whole organic chia seed with three tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.
You can get chia seeds here. For the full recipe go here.
Himalayan Tartary Buckwheat Dinner Rolls
Himalayan Tartary Buckwheat rocks with tons of organic flours such as sorghum, almond, millet, coconut, and more.
Instructions
- Mix 2 cups of the flour, HTB, and yeast together in a bowl.
- Melt the butter in a saucepan with plant milk, sugar, and salt, then add to flour/yeast with chia eggs. Beat with a mixer for 3-4 minutes, adding enough remaining flour to form stiff smooth dough.
- Turn onto a floured board and knead until elastic.
- Shape into a ball, cover in an oiled pan (turning to get both sides), and rise in a warm place until doubled (about one hour).
- Punch down on a floured board, divide into two, then cover for 15 minutes.
- Shape into rolls and cover on greased (or parchment paper lined) baking pans in a warm place until doubled (1/2 -1 hour).
- Bake in a preheated 375 oven until golden (10-15 minutes).
Vegan Dinner Rolls with Himalayan Tartary Buckwheat
Equipment
Ingredients
- 4 cups organic flour.
- 1/4 cup HTB powder.
- 1 cup plant milk.
- 2 chia eggs.
- 1/3 cup date sugar.
- 1/3 cup vegan butter or shortening.
- 1 pkg active dry yeast.
- 1 tbsp olive oil.
- 1 teaspoon pink salt.
Instructions
- Mix 2 cups of the flour, HTB, and yeast together in a bowl.
- Melt the butter in a saucepan with plant milk, sugar, and salt, then add to flour/yeast with chia eggs. Beat with a mixer for 3-4 minutes, adding enough remaining flour to form stiff smooth dough.
- Turn onto a floured board and knead until elastic.
- Shape into a ball, cover in an oiled pan (turning to get both sides), and rise in a warm place until doubled (about one hour).
- Punch down on a floured board, divide into two, then cover for 15 minutes.
- Shape into rolls and cover on greased (or parchment paper lined) baking pans in a warm place until doubled (1/2 -1 hour).
- Bake in a preheated 375 oven until golden (10-15 minutes).
Nutrition
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