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A wicker basket stacked with buttery rich Himalayan Tartary Buckwheat dinner rolls.

Vegan Dinner Rolls with Himalayan Tartary Buckwheat

Plateofgrass.com
This recipe is organic, plant-based, and gluten-free.
5 from 1 vote
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Appetizers, Side Dish
Cuisine American
Servings 28
Calories 120 kcal

Equipment

Ingredients
  

Instructions
 

  • Mix 2 cups of the flour 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).

Notes

How to Make a Chia Egg

 
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 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.  
Both vegan butter and shortening work in this recipe (or a mix). 

Nutrition

Calories: 120kcal
Keyword Himalayan Tartary Buckwheat Dinner Rolls, Himalayan Tartary Buckwheat Recipes, Vegan Buckwheat Dinner Rolls, Vegan Dinner Rolls Recipe, Vegan Gluten-Free Dinner Rolls
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