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Coconut Dinner Rolls With Mustard seed tadka

These coconut dinner rolls are made with coconut milk and infused with classic Indian flavors. Serve them topped in a delicious mustard seed, curry leaf, and lime tempering.

Prep Time
10 mins
Cook Time
10 mins
Rise Time
1 hr
Total Time
1 hr 35 mins
Servings: 10 rolls
Calories: 214 kcal
Course: Bread
Cuisine: Vegan

Ingredients

  • 1 ½ cup warmed full fat coconut milk(preferred) or use oat milk or soy milk
  • 2 teaspoons active yeast
  • 2 tablespoons oil
  • 3 cups all-purpose flour divided
  • ¾ teaspoons salt
  • ½ teaspoon Turmeric
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne, optional
  • ½ teaspoon baking powder
  • 2 green chilies finely chopped
  • 3 tablespoons shredded coconut , omit for coconut free
  • ¼ cup chopped cilantro
  • ¼ cup chopped onion I use a mix of white and green onion
  • ½ inch ginger minced
  • 2 teaspoons chia seeds optional
  • 1-2 tablespoons hemp seeds or sesame seeds
  • ¼ cup vegan cheese shredded
For the Tempering (tadka)
  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 10 fresh or frozen curry leaves
  • 2 teaspoons lime juice

Instructions

For the Dinner Rolls
    Cup of Yum
  1. Warm up the non-dairy milk until it is warm to the touch, then add in oil. Add the yeast, then mix in.
  2. Add 1 cup of flour, mix in, and let sit for 10 minutes. Meanwhile, add 2 cups of flour and the rest of the dry ingredients except for cheese in a bowl, and mix in really well.
  3. Then add all of the yeast mixture to the flour bowl and mix in. If the mixture is too sticky, add 1-2 tablespoons flour at a time until the mixture comes together into a soft somewhat sticky dough. You don’t want it to be too sticky but also not too dry.
  4. Depending on the non-dairy milk, you’ll need a few tablespoons more flour or up to ½ cup more.
  5. Cover the dough with a kitchen towel and let it sit in a warm place until it doubles in size, 40 to 60 mins depending on temperature.
  6. Once the dough has doubled, use some flour and lightly press and bring it together into a smooth ball. divide it 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.
  7. Optionally top these balls with vegan cheese. If not using cheese, then brush the top with some warm water.
  8. Then cover it with a kitchen towel and let it rise in a warm place, for 15-20 minutes.
  9. Preheat the oven at this time to 375°F.(190c)
  10. Then put the rolls for baking for 25 minutes. Start the broil for a minute or two at the end to brown the tops if needed.
  11. Then remove the rolls from the oven, and let them sit in the pie dish for a few minutes.
For the Tempering
  1. Meanwhile, make the tempering: Heat the oil in a small skillet over medium or high heat. Once the oil is hot, add mustard seeds and wait for them to start popping then add the curry leaves and take off the heat.
  2. Drizzle the tempering all over the rolls. Squeeze some lime juice all over the rolls as well. If you don’t like it too limey, you can sprinkle some water. I usually sprinkle both the lime juice and some more water so that the rolls stay really moist.
  3. You can serve these as it is with some vegan butter or with some cilantro mint chutney on the side.
  4. Store on the counter for the day in a closed container. Refrigerate for upto 5 days

Notes

  • You can try these with my Gluten-Free Dinner Rolls.
  • To make these with whole wheat flour. Let the mixture of the 1 cup flour and yeast sit for atleast an hour and then use. You’ll need a few tablespoons less flour  when making the dough. 

Nutrition Information

Calories 214kcal (11%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Sodium 235mg (10%) Potassium 99mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 95IU (2%) Vitamin C 22mg (24%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 10rolls

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Sodium 235mg 10%
Potassium 99mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 95IU 2%
Vitamin C 22mg 24%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.