Tuesday, August 9, 2022

Vegan Coconut and Herb Dinner Rolls

These are soft and delicious dinner rolls packed with coconut and herb flavors. These vegan rolls can be served for breakfast or along with chai. These are perfect to serve with soups and stews as well as pasta.

These are fluffy rolls. The addition of coconut oil and coconut milk helps in a perfect texture and flavor balance. The sesame seeds on the top takes these rolls to the next level. With all the ingredient combinations, these savory dinner rolls have top notch flavors! These are not too herby, not too aromatic, neither sweet, nor spicy - the flavors are kind of well balanced and meld with each other component. A perfect harmony of flavors!

Along with a little coconut flour and coconut milk, a mixture of herbs and spices are added to these rolls that elevates the flavor profile of these dinner rolls. They are:

Dried fenugreek leaves - aka dried methi leaves. These are a little bitter and compensate for the sweet coconut flavor.

Mint, cilantro - adds to the refreshing flavors

Curry leaves - I love the coconut and curry leaves combo. Finely chopped leaves are used. If in case you can't find them in Indian grocery stores, this can be omitted. Dried ones can also be used.

Chili flakes and Thai chili pepper - add to the heat. Adjust these according to flavor preference.

Onion flakes - Onions can be sautéed and added too.

Cumin and fennel - complete the flavor profile and give perfect balance in every bite.

These coconut and herb rolls are vegan and are great to serve with any meal. Sous, stews, pasta, anything works with these delicious buns. They can be served as an appetizer to dip into dips like Roasted Fennel and Pumpkin Seed Dip, Muhammara, or Baingan Bharta. I love to serve these with simple and comforting Tomato Soup. This time I served these with a spicy vegan soup and it was a perfect meal. With these rolls, serving options are endless. 

This month we are baking breads with coconut. The theme is Coconut breads and any type of coconut can be used. Sue is hosting this event  and I am sharing this favorite dinner rolls for the event. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 


Coconut is one of my favorite ingredients! I love anything with coconut. It adds beautiful creamy and nutty flavors. I love to add it in stir-fried curries like in this Asparagus, or Avarakai, or Kale Stir-fry. Coconut or coconut milk are added to curries and stews. Coconut chutney is an amazing side for idli or dosa that can be made in an instant. And this coconut rice is a comforting meal that is a quick meal too! Desserts with coconut YUM YUM YUM! I love these coconut buns. With a sweet coconut filling, this is heaven! Coconut Cookies are another favorite one that is irresistible.

Dinner rolls make the meal complete and more comforting and satisfying. These coconut rolls are no exception. If you are looking for more dinner roll recipes, here are some from the blog.

Makes 12 rolls

Bread flour - 2 and 3/4 cups
Coconut flour - 1/4 cup
Water - 1/4 cup plus 3 tbsp
Salt - 1 and 1/4 tsp
Sugar - 1.5 tsp
Coconut milk - 3/4 cup plus 1 tbsp
Mustard powder - 1/4 tsp
Garlic powder - 1/4 tsp
Ginger powder - 1/4 tsp
White pepper powder - 1/4 tsp
Onion flakes - 1.5 tsp
Dried methi leaves - 1 tbsp
Dried mint - 1 tbsp
Cilantro - 3 tbsp
Chili flakes - 1 tsp
Thai chili - 2, finely chopped
Fennel seeds - 1/2 tsp
Cumin - 1/2 tsp
Coconut oil - 6 tbsp
Active dry yeast - 2 and 1/4 tsp
Aquafaba to brush
Toasted sesame seeds - 1 tsp


Activate the yeast with warm water, sugar, and quarter cup of coconut milk.

Add the bread flour, coconut flour, activated yeast, remaining coconut milk, salt, white pepper powder, ginger powder, garlic powder, mustard powder, coconut oil, and start the bread machine on dough cycle. When it comes to the add-on point, add the herbs and spices, along with dried onions. Once the dough is made let it prove for an hour.

Once the dough has doubled in size, transfer to a well floured surface, punch and knead to a soft dough. Divide into twelve portions and shape them into balls.

Transfer the rolls to a pan prepped with cornmeal. Cover and set aside for 30 minutes.
Preheat the oven to 350 degrees F.

Once the doughballs have doubled in size, brush with aquafaba and sprinkle with toasted sesame seeds.

Bake at 350 degrees F  for 20-21 min. Remove from the oven, cool.

Serve warm.

Check the links for breads made with coconut! Thanks, Sue!


  1. I am all over these seeing the fenugreek and curry leaves in the dough. I was SO fortunate to get a curry leaf plant this year so I can have them on hand all the time. I hope it goes year after year and I keep it safe over winter. It wasn't cheap. If it does I would have lots of leavers for things like this and lemon rice (one of my favorites with curry leaf).

  2. They look delightful! Now I have gone down a rabbit hole of seeing if there are any miniature curry plants available near me... And I've never cooked with fenugreek either, really need to try these!

  3. I love this recipe with all of the herbs! They look delicious.

  4. Those look amazing! Thanks for sharing at the What's for Dinner party. Hope you have a fantastic weekend!

  5. This looks delicious, with all the herbs in it, I would love to have it as is.