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.

Pumpkin Shaped Pumpkin Dinner Rolls

Apple Cider Pull Apart Rolls

Tangzhong Banana Buns

Whole Wheat Rolls

I am also linking this to Happiness is Homemade, Sundays on Silverado, What's For Dinner, and Wonderful Wednesday.

Ingredients

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

Method

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!

• Chinese Coconut Buns from Karen's Kitchen Stories
• Coco Bread from A Day in the Life on the Farm
• Jamaican Coco Bread from Palatable Pastime
• Low Carb Coconut Flour & Oat Fiber Flatbread from Sneha's Recipe
• Salara (Guyanese Coconut Roll) from Passion Kneaded
• Samoan Coconut Rolls (Pani Popo) from A Messy Kitchen
• Vegan Coconut and Herb Dinner Rolls from Magical Ingredients
• Zucchini Coconut Lemon Muffins from Cook with Renu