Pull Apart Rolls- Air Fryer & Oven

I make these vegan pull apart rolls and take them to any gathering I am invited to. That much is how much I love these soft and fluffy rolls. It is basically a recipe that involves adding the flour, yeast and all the fittings, kneading and then letting the pasta sauce do the magic. Yep. You read that right. In this post, I will walk you through step by step to make the easiest bread you have ever made.

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If someone asked me what is my secret weapon in the kitchen, my reply would be jars of pasta sauce and I wouldn’t bat an eye lid when I say that. A jar of pasta sauce is probably the best invention that mankind ever made in the world of food. It is versatile, forgiving and low maintenance stuff that you can easily buy from any grocery store.

These rolls use store-bought pasta sauce as a filling and the result is something tangy, soft, flavor packed and delicious, all in one go.

Here is why you should have a go at these rolls-

1. These are beginner-friendly and a breeze to bake. 
2. Baking these will take you only as long as it takes to watch a full blown episode of Bridgerton. Yep. That quick and effortless.
3. They look all fancy-schmancy and stunning on the table.
4. Being freezer-friendly means they can be batch-baked and used as breakfast through the week.
5. You can serve these with soups and call it a wholesome meal.
6. And these are vegan.

Ingredients

This recipe begins with making the dough, then proofing it. When it has risen, we will shape them into rolls and then bake them into those golden beauties.

1. Whole wheat and all purpose flour– We will use a combination of both in these rolls. And you will not find any difference in the texture or taste. A tad healthier than the regular all purpose flour only breads, these rolls are just as soft and fluffy.
2. Instant yeast– I love instant yeast. While active dry yeast can be used in a pinch here, I find that instant yeast proofs the dough sooner. 
3. Herbs and seasonings– Some mixed Italian herb seasoning along with sugar and salt are all what we need here.
4. Warm water– The most important step to proofing the dough correctly is the water temperature. The water should be just warm enough. When it is too hot, it will kill the yeast. And cold water will not allow the dough to proof soon. To test if the water is in the right temperature, stick your index finger and try to keep it in for 10 seconds without flinching. If you are able to do this, then it is the right temperature.
5. Vegan butter– All breads need fat for that soft and fluffy texture. This one is not an exception. I have used softened vegan butter to bake these rolls. You can also use any neutral flavored vegetable oil. We will also brush these rolls with some vegan butter while and after baking for that golden crust on top.
6. Pasta sauce- My choice of sauce for these rolls is Napolitana. You can also use a basic tomato basil sauce or a vegan-friendly Bolognese sauce for the filling. 

Variations

These rolls are quite versatile. And you can fill them with so many different types of fillings.

1. Pesto– Any kind of pesto works fantastically in these rolls.
2. Pizza sauce+ shredded parmesan/mozzarella cheese– This one is a family favorite. Though, it will not be vegan since cheese is present.
3. Make it Indian and stuff it with some spicy onion tomato chutney.
4. Add some finely chopped veggies along with the pasta sauce. This is a great way to sneak in veggies. Just make sure that the veggies should be chopped very finely.

Make ahead, storage & shelf life

Making ahead

You can bake these rolls at least 3 days ahead of time. Alternatively, if you want to eat them freshly baked, you can make the dough and let it proof overnight in the fridge. In the morning, you can shape them and bake them.

Storage & shelf life

These rolls keep well in the fridge for 4 days. Place them in a covered container and refrigerate. You can also store them in Ziploc bags. To reheat, allow the rolls to come to room temperature. Then, steam the rolls in a steamer for 5 minutes. Serve warm.

I will not recommend microwaving breads since they tend to become chewy and hard. Steaming is great for reheating leftover bread. 

Freezing

After baking the rolls, transfer them to a cooling rack and allow them to cool fully. Separate the rolls out and place them on a baking tray, 1 inch apart. Place in the freezer and allow the rolls to be frozen completely.

When done, add the frozen rolls in a freezer-friendly bag, label and return to the freezer. Thaw overnight in the fridge and steam for 5 minutes before serving. These frozen rolls keep well for 2 weeks.

Dietary Specifications

This recipe is vegan, free from nuts and soy. Since this is made with flour, these are not gluten-free and so, these are unsuitable for people with gluten allergies.  When picking the pasta sauce, please read the labels to make sure that it is vegan friendly and free from nuts & soy. 

What to serve these rolls with?

1. With hot soups– For a light meal, serve these rolls with soups or stews. 
2. As a snack– My daughter loves taking these for her morning snack. This makes for a quick bite and is also ideal for those 4 pm hunger pangs.
3. With a fondue– Yep. Serve these rolls as a part of a fondue platter. They tastes delicious.
4. Perfect for high tea menus– We all love high teas because of the mini bites. These rolls check all boxes for a fabulous high tea party.

Recipe Notes

1. As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients. 
2. I have used a stand mixer to knead the dough. You can also knead this by hand.
3. The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information. 
4. If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
5. Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
6. You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.

Method

Steps 1 and 2

To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.

Steps 3 & 4

Add the warm water and softened vegan butter. Fix the dough kneading hook to the stand mixer and begin kneading the dough. In the beginning, the ingredients will just come together to form a shaggy dough.

Steps 5 & 6

Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough. Apply 1 tablespoon olive oil to a mixing bowl and transfer the dough to the oiled bowl.

Cover it with a moist kitchen towel or a shower cap. Set it in a warm place.Allow the dough to proof and double in volume. This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions. 

Proofing the dough in the Instant Pot

Or oil the inner pot of the Instant pot and transfer the dough to the inner pot. Plug in the Instant Pot and cover the Instant pot with a see-through glass lid. Set the Instant Pot to YOGURT MODE for 1 HOUR.  Allow the dough to double in volume.  

Once the dough has risen, gently deflate the dough and turn it out onto a work surface. Shape the dough into a log.

Steps 9 & 10

Roll the dough into a ½ inch thick rectangle. Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges. Now, roll the rectangle into a log.

Steps 11& 12

Using a bench scraper, divide the rolled log into 12 equal pieces. Grease a 11x7x2 inch rectangle baking tray. Arrange the cut pieces in such a way that they are spaced ½ inch apart. Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen. This will take 30 to 45 minutes, depending on the weather.

Baking the rolls

In the oven-

Towards the end of the second rise, preheat the oven to 350 F ( 180C). When the rolls have become puffy, brush them with 1 tablespoon melted vegan butter. Bake them in the preheated oven for 20 minutes or until the tops are golden. The bottom of the pan should feel hollow and light once they are baked.

In the air fryer-

Preheat the air fryer at 350 F (180 C) if your air fryer model allows it. Generally, pre-heating an air fryer takes only 4 to 5 minutes. If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.

Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden. Keep an eye on the rolls after 12 minutes. Our rolls are now ready.

Brush them with 1 tablespoon melted vegan butter right after they are done. Serve them warm.

More bread recipes

📖 Recipe

Print Recipe

5 from 5 votes

Easy Vegan Pull Apart Rolls

These soft and fluffy rolls filled with store bought pasta sauce pairs well with soups or makes for a light snack too.

Prep Time15 mins

Cook Time25 mins

Proofing time1 hr 30 mins

Course: Breakfast, Snacks

Cuisine: International

Servings: 12 rolls

Calories: 98kcal

Equipment

• 1 Stand mixer or mixing bowl
• 1 kneading hook not needed if kneading by hand
• 1 11 x 7x 2 rectangular baking pan
• 1 Rolling board
• 1 Rolling Pin
• 1 dough scraper
• 1 moist kitchen towel or shower cap

Ingredients

• ¾ cup Whole wheat flour
• ¾ cup All purpose flour
• 1.5 teaspoon Yeast
• 1 tablespoon Sugar
• ½ teaspoon Salt
• 2 tablespoon softened vegan butter
• 1 teaspoon Italian dried herbs
• ¾ cup warm water
• ½ cup Napolitana sauce store bought or use tomato basil sauce
• 1 tablespoon melted vegan butter for brushing
• 1 tablespoon Olive oil

Instructions

• To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.
• Add the warm water and softened vegan butter.
• Fix the dough kneading hook to the stand mixer and begin kneading the dough.
• In the beginning, the ingredients will just come together to form a shaggy dough.
• Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough.
• Apply 1 tablespoon olive oil to a mixing bowl and transfer the dough to the oiled bowl.
• Cover it with a moist kitchen towel or a shower cap.
• Set it in a warm place.Allow the dough to proof and double in volume.
• This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions.

Proofing the dough in the Instant Pot

• Or oil the inner pot of the Instant pot and transfer the dough to the inner pot.
• Plug in the Instant Pot and cover the Instant pot with a see-through glass lid.
• Set the Instant Pot to YOGURT MODE for 1 HOUR.
• Allow the dough to double in volume.
• Once the dough has risen, gently deflate the dough and turn it out onto a work surface.
• Shape the dough into a log.
• Roll the dough into a ½ inch thick rectangle.
• Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges.
• Now, roll the rectangle into a log.
• Using a bench scraper, divide the rolled log into 12 equal pieces.
• Grease a 11x7x2 inch rectangle baking tray.
• Arrange the cut pieces in such a way that they are spaced ½ inch apart.
• Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen.

Baking the rolls

In the oven-

• Towards the end of the second rise, preheat the oven to 350 F ( 180C).
• When the rolls have become puffy, brush them with 1 tablespoon melted vegan butter.
• Bake them in the preheated oven for 20 minutes or until the tops are golden.
• The bottom of the pan should feel hollow and light once they are baked.

In the air fryer-

• Preheat the air fryer at 350 F (180 C) if your air fryer model allows it.
• If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.
• Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden.
• Keep an eye on the rolls after 12 minutes to prevent the rolls drying out and hardening on the top.
• Brush them with 1 tablespoon melted vegan butter right after they are done.
• Serve them warm.

Notes

1. As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients. 
2. I have used a stand mixer to knead the dough. You can also knead this by hand.
3. The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information. 
4. If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
5. Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
6. You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.
7.  

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 170mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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