Vegan Sweet Rolls

Sweet Rolls


  • 4 cups warm (105-115°) water
  • 2 Tbsp active dry yeast
  • 2/3 cup honey alternative
  • 1 Tbsp lemon juice
  • 1/2 cup extra light olive oil (or 2 Tbsp liquid lecithin)
  • 1/2 cup soy flour
  • 2 cups unbleached flour
  • 3/4 non-dairy milk powder
  • 1 Tbsp orange rind
  • 1 Tbsp salt
  • 3 1/2 cups unbleached flour
  • 6 cups whole wheat flour
  • 1 cup raisins
  • ground coriander
  • a drizzle of honey alternative
  • date sugar
  • chopped nuts (walnuts or pecans are best)


  1. Place the warm water, yeast, honey, lemon juice, oil, soy flour, 2 cups unbleached flour, milk, orange rind and salt in a large mixing bowl (Bosch mixer is ideal) Stir until mixed through.
  2. Add the 3 1/2 cups unbleached flour and 6 cups whole wheat flour. Add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Add the raisins.
  3. Knead just until raisins are mixed in. Turn out onto the floured board. Divide dough into four equal pieces and roll each section into a rectangle about 20″ x 8″.
  4. Lightly sprinkle each rectangle with coriander, date sugar, honey and nuts.
  5. Form dough into tight lengthwise rolls. Cut into 1″ sections using dental floss. Place on greased jelly roll pans (or cookie sheets), with a cut side down. Cover and let rise until double. Bake at 325F for 25-30 minutes or until rolls begin to brown. Remove from pans and place on wire racks with top side down. Drizzle with sweet roll topping. (see sweet roll topping recipe)


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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