Vegan chocolate rolls are simply a dream. I’ve been longing to implement this recipe for a long time and finally the time has come. Especially weekends I always like to have a little variety on the table, because during the week it is usually quite monotonous. Usually there is muesli or porridge, simply because it is quick and does not require much effort. The rolls take a tad longer, but the work time is worth it. In between, the dough is allowed to rise every now and then and these are the perfect opportunities to take a little nap or indulge in the things you haven’t had time for all week.
Vegan chocolate rolls
There are now many recipes on my blog that are gluten-free, oil-free and also yeast-free. Today, however, we’re going all out and using margarine, yeast, gluten-containing flour and chocolate. I will certainly be working on a healthier version of these rolls, but that may take a little while.
Let’s get to the ingredients, spelt flour, yeast, plant milk, sugar, margarine, soy yogurt and a pinch of salt. This is all worked into a smooth dough and then comes the first break. The dough is allowed to rise for an hour and should ideally double in size. In that time, I take a break and lie down in the hammock for a round (ideally). Finally, dark chocolate drops or chopped chocolate are added and incorporated into the dough.
TIP: The finished rolls are then allowed to rise for another 30 minutes before baking in the oven.
Vegan breakfast rolls
Extra margarine and a fruity jam taste wonderful with the fluffy beauties. Otherwise, of course, they taste wonderful without anything at all.
If you’re looking for a different bread or roll variation today, I have the following suggestions for you:
- Simple vegan spelt bread
- Spelt roll homemade
- Make vegan naan bread yourself
- Vegan naan (gluten free)
- Make vegan flatbread yourself
- Carrot walnut bread
- Gluten free bread
- Pumpkin bread
- Simple banana bread
- Buckwheat Chia Bread
Simple, delicious and ideal for those who love sweet breakfasts. These fluffy rolls provide a perfect start to the day.
The vegan chocolate rolls are:
- Locker & Fluffig
- Perfectly sweet
- Easy to manufacture
Well, are you ready for these fine, chocolaty sins? I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan chocolate rolls
FOR THE DOUGH:
- 230 ml Plant milk
- 70 g Raw cane sugar or other sugar of your choice
- 1 Pack Dry yeast or ½ cube fresh yeast
- 500 g Spelt flour alternatively gluten-free flour mix, plus a little more for processing
- 30 g vegetable yogurt creamy variant like soy or coconut yogurt
- 100 g Margarine soft, room warm
- 1 Pinch of salt
- 100 g dark vegan chocolate drops
- FOR THE DOUGH Provide a large baking bowl. Pour in vegetable milk, sugar and dry yeast and mix well.230 ml Plant milk, 70 g Raw cane sugar, 1 Pack Dry yeast
- Gradually add the flour and knead with your hands to form a dough. Add the vegetable yogurt and margarine to the dough and add the salt at the very end. Continue kneading until a firm, smooth dough is formed.500 g Spelt flour, 30 g vegetable yogurt, 100 g Margarine, 1 Pinch of salt
- Cover with a clean tea towel and let rise in a warm place (no direct sunlight + no drafts) for one hour. The dough should then have doubled in volume.
- Knead briefly on a floured work surface and roll out. Add chocolate drops (or chopped chocolate) on top and incorporate into dough.100 g dark vegan chocolate drops
- Divide into 12 equal parts and shape into round balls.
- Spread on a baking sheet lined with a permanent baking mat (or baking paper), cover and let rise for another 30 minutes.
- Preheat oven to 180 degrees convection (200 degrees top bottom heat) and bake for 20 minutes.
- Remove from the oven and let cool briefly.
- FOR THE GLAZE Mix vegetable milk and maple syrup and brush the buns directly with it. enjoy!30 ml Plant milk, 15 ml maple syrup
- Shelf life at room temperature airtight 3 days, frozen several weeks.