These Coconut Dinner Rolls are not just your average dinner rolls, they have an Indian culinary twist. They are soft because of the coconut milk, delicious with herbs and spices and topped with the tempering of mustard seed curry leaves! Syafree Nutfree.
These fusion dinner rolls are made with coconut milk and infused with aromatic Indian spices that will tantalize your taste buds! They are very soft, delicious, a little sticky and will be one of your new favorite things.
This particular recipe is perfect for busy days when you need a filling snack or an easy recipe to pair with your main entree. Just mix your dough ingredients together, double the size of the dough, divide the dough into small balls, let it rise and bake to perfection.
Serve these delicious coconut rolls with mustard seeds, curry leaves oil tempering just before serving. They will remind you of dhokla (steamed savory snack cakes) and are perfect served as a side instead of naan. Or, as a snack with vegan butter and mint chutney!
These easy rolls are easy to make and a great place to start if you’ve never made your own dough before.
The coconut flavor combined with the Indian spices make these soft dinner rolls delicious enough on their own, but if you want to make this a full meal, they pair wonderfully with my Vegan Chickpea Rice Soup, Chatka Dal, Vegan Malabar Curry and Veggies. Beans, or my Shahi Tofu Kofta Casserole!
More vegan bread recipes you’ll enjoy
Coconut Dinner Rolls with Mustard Tadka
These coconut dinner rolls are made with coconut milk and infused with classic Indian flavors. Serve them topped in a tasty mustard seed, curry leaf, and lime tempering.
Serving: 10 Rolls
- 1 ½ the cup (354.88 Milli) Warm full-fat coconut milk (optional) Or use oat milk or soy milk
- 2 teaspoon active yeast
- 2 table spoon the oil
- 3 the cup (375 g) All-purpose flour divided
- ¾ teaspoon salt
- ½ teaspoon yellow
- ½ teaspoon Bell pepper
- ¼ teaspoon Red pepper, optional
- ½ teaspoon Baking powder
- 2 green chillies finely chopped
- 3 table spoon Shredded coconut Skip the coconut for free
- ¼ the cup (4 g) Chopped coriander leaves
- ¼ the cup (40 g) chopped onion I use a mix of white and green onions
- ½ inch Minced ginger
- 2 teaspoon Chia seeds optional
- 1-2 table spoon Hemp seeds or Sesame seeds
- ¼ the cup (28 g) Vegetarian cheese cut off
For tempering (tadka)
- 2 teaspoon the oil
- 1 teaspoon mustard seeds
- 10 Fresh or frozen curry leaves
- 2 teaspoon Lemon juice
For dinner rolls
Heat the non-dairy milk until it’s warm to the touch, then add the oil. Add the yeast, then mix.
Add 1 cup flour, mix and let sit for 10 minutes. Meanwhile, add 2 cups of flour and the rest of the dry ingredients except the cheese to a bowl and mix really well.
Then add all the yeast mixture to the flour bowl and mix the mixture. If the mixture is too sticky, add flour 1-2 tablespoons at a time until the mixture comes together into a soft slightly sticky dough. You don’t want it to be too sticky but not too dry.
Depending on the non-dairy milk, you may need a few more tablespoons of flour or up to ½ cup more.
Cover the dough with a kitchen towel and let it sit in a warm place until doubled in size, 40 to 60 minutes, depending on the temperature.
Once the dough has doubled in size, use some flour and lightly press and roll into a smooth ball. Divide into small balls. Grease a 9-inch pie dish really well, or line it with parchment, then place the dough balls in the pie dish.
Optionally top these balls with vegan cheese. If not using cheese, brush the top with some hot water.
Then cover it with a kitchen towel and let it rise in a warm place for 15-20 minutes.
At this time the oven is 375°F. Preheat to (190c).
Then put the rolls to bake for 25 minutes. Start broiling for a minute or two at the end to brown the tops if needed.
Then remove the rolls from the oven and let sit in the pie dish for a few minutes.
Meanwhile, make the tempering: Heat oil in a small skillet over medium or high heat. Once the oil is hot, add the mustard seeds and wait for them to start popping then add the curry leaves and turn off the heat.
Drizzle tempering all over the roll. Squeeze some lime juice on the rolls as well. If you don’t like it too lime, you can sprinkle some water. I usually sprinkle both lime juice and a little more water to keep the rolls really moist.
You can serve them as is with some vegan butter or some coriander mint chutney on the side.
Store in a closed container on the counter for the day. Refrigerate for up to 5 days
They should be made with whole wheat flour. Let the 1 cup flour and yeast mixture sit for at least an hour and then use. You will need a few tablespoons less flour when making the dough.
Coconut Dinner Rolls with Mustard Tadka
No. per job
63 calories from fat
% Daily Value*
thick 7 grams11%
2 grams of saturated fat13%
Sodium 235 mg10%
potassium 99 mg3%
carbohydrates 32 grams11%
2 grams of fiber8%
Sugar 1 gram1%
protein 5 grams10%
Vitamin A 95IU2%
Vitamin C 22 mg27%
calcium 31 mg3%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
- flour: I use all-purpose flour, but hesitate to use gluten-free flour if necessary.
- spices: These coconut rolls have an Indian spice mix made of turmeric, salt, pepper and red pepper.
- Coconut milk: I recommend using full fat coconut milk as it will give you a richer, more flavorful roll.
- Shredded coconut: Adds lots of texture and flavor. If you don’t have it, you can omit it.
- Tampering: A mixture of mustard, curry leaves, olive oil and lime juice. Curry leaves are available in Indian stores or online. You can use fresh, frozen, or dried. Omit if you don’t have it.
How to Make Coconut Dinner Rolls
Start by adding yeast and a little oil to warm, light coconut milk. Then, mix in a 1 cup of flour.
In a separate bowl, mix together the dry ingredients for the bread flour. Start by mixing the flour and spices, then add the spices and fresh cilantro.
Add the dry yeast mixture, and mix well.
If the mixture is too sticky, add flour 1-2 tablespoons at a time until it becomes a soft dough.
Next, cover the dough with a kitchen towel and let it sit in a warm place until doubled in size, about 40 to 60 minutes, depending on the temperature.
Once the dough has doubled in size, use some bread flour to roll the dough into a smooth ball. Then divide and shape the dough into small balls.
Prepare your 9-inch pie dish by greasing or lining it with parchment and place dough balls on the dish. Brush with some warm water. If you want, you can top your dough with vegan cheese.
Let the dough rise for about 15-20 minutes before placing it in a 375°F (190c) oven for 25 minutes. Don’t forget to fry for a minute or two at the end to brown the tops!
While your coconut rolls are baking, temper the oil by heating it in a large skillet over high heat. Once hot, add the mustard and wait for it to start popping. Then remove from heat with curry leaves.
Next, remove your soft rolls from the oven and let them cool for a few minutes. Drizzle the tempering all over the rolls and finish with a squeeze of lime juice.
Serve and enjoy your delicious coconut rolls!
Tips for the best rolls
- Please be patient! Allowing your dough to rise to its full potential will bring more moisture into the dough, resulting in super soft rolls.
- Be sure to warm your coconut milk before adding it to the dough, as this will help activate the yeast. Don’t worry if you forget! Your dough will take a little longer to rise.
- The amount of flour you need will depend on many factors. Start with 3 cups and add more flour if needed.
Frequently Asked Questions
Yes, this recipe can definitely be made into a loaf. Knead your bread as directed in the recipe, but leave the part where you separate the dough and roll it into balls. Instead, place the whole dough ball in a greased loaf pan. Then bake for 20 minutes longer than the recipe suggests, checking at 30 minutes to avoid overcooking.
If your coconut rolls come out sticky, chances are the dough has too much moisture. If you’ve already made the dough and you can tell it’s a little sticky, just add a little more flour, until it’s nice and soft.
To make these coconut rolls without oil, omit the oil and use a few tablespoons less flour. I recommend using light coconut milk or other slightly thicker high fat non-dairy milk as an alternative. Avoid tampering