Vegan brioche rolls are available at every breakfast

Who loves breakfast as much as we do and spends a lot of time in the kitchen on the weekend trying to get it right? Now everyone who’s raised their hand, put your hand down and grab this vegan brioche bun recipe. Especially those with a sweet tooth, who like to stay away from the sweet breakfast side, should be happy with the soft parts.

They taste great when spread with jam or hazelnut cream on top. Of course, you can prepare both yourself, but more on that later. Now we want to go a little harder with our vegan brioche rolls. For these, you first need yeast dough, which you have to give some time. He rejoices when he finds peace to grow and prosper. Only then can bunnies be created from it. Our recipe is enough for ten pieces. If you want to bake more – or less – simply double or halve the ingredients.

Another tip: Before the vegan brioche rolls end up in the oven, you can give them a nice fruity note. Simply mix the plant-based milk with a teaspoon of jam and brush the top rolls over it.

So, now to the delicious spread. Here at EAT CLUB, we have made lots of jams and delicious chocolate cream. Here you can find a small selection.

If you want to fill the bread basket with other little things, be sure to check out how to bake vegan croissants or vegan pretzel sticks. And if some foodies are thirsty for knowledge, we recommend visiting our cooking school, which we regularly report on from Garden World. We hope you enjoy reading and bon appetit!

Top view of vegan brioche buns on wooden board and griddle with one of them sliced.


Vegan brioche rolls are available at every breakfast

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Soft brioche without milk, eggs and co.


  1. First, mix the yeast with 1 tablespoon of sugar in the plant-based milk until both are dissolved. Keep the mixture for now.

  2. Meanwhile, in a bowl, mix together the flour, remaining sugar and salt. Then pour the yeast mixture into the well and add the butter part by part. Also add the curd and at least mix everything together. Cover the bowl with a damp cloth and let it rise for about 1 hour until doubled in size.

  3. After the rest period is over, divide the dough into 10 equal parts and form buns from them. Place them on a parchment-lined baking sheet or in a large oiled bowl. Cover again with a damp cloth and leave for another 30 minutes.

  4. Preheat the oven to 160 degrees fan. Brush the tops of the buns with plant-based milk and then bake the buns in the oven for 25 minutes.

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