Vegan Dough Sweet Savory – One Dough for Endless Bakes

If you love baking but want to keep things simple, this vegan dough will be your new go-to. It’s tender, easy to handle, and works for both sweet and savory recipes. Think cinnamon rolls in the morning and hand pies for dinner—without making a new dough each time. The ingredients are pantry-friendly and the method is beginner-friendly. You’ll get a soft, pliable dough that bakes up beautifully whether you’re adding fruit, chocolate, veggies, or herbs.

What Makes This Special

Vegan dough sweet savory – Vegan Dough Sweet Savory – One Dough for Endless Bakes If you love baking but want to keep things si

This dough is designed to be neutral in flavor, so you can swing sweet or savory with a few quick tweaks. It uses olive oil and plant milk for a supple texture and rich taste—no butter or eggs needed. A modest amount of sugar adds browning and tenderness, but won’t make savory fillings taste sweet. The method keeps it simple: one bowl, minimal kneading, and a reliable rise. It’s also freezer-friendly, so you can prep once and bake multiple times.

Ingredients

• 3 cups (360 g) all-purpose flour, plus more for dusting
• 2 1/4 teaspoons (7 g) instant yeast
• 2 tablespoons organic cane sugar (reduce to 1 tablespoon for savory-first use)
• 1 teaspoon fine sea salt
• 1 cup (240 ml) warm plant milk (almond, soy, or oat), about 105–115°F (40–46°C)
• 1/4 cup (60 ml) olive oil or neutral oil
• Optional for sweet direction: 1 teaspoon vanilla extract, zest of 1 lemon or orange
• Optional for savory direction: 1 teaspoon dried herbs (oregano, thyme, or rosemary), 1/2 teaspoon garlic powder

Instructions

1. Mix dry ingredients. In a large bowl, whisk together the flour, instant yeast, sugar, and salt. If going savory, stir in the dried herbs and garlic powder. If going sweet, hold the vanilla and citrus zest for the wet ingredients.
2. Combine wet ingredients. In a measuring cup, mix the warm plant milk and oil. For the sweet route, add vanilla and zest. Make sure the milk is warm, not hot—too hot can harm the yeast.
3. Form the dough. Pour the wet mixture into the dry ingredients. Stir with a spoon until a shaggy dough forms. If it looks too dry, add 1–2 teaspoons of warm milk; if too sticky, add 1–2 teaspoons of flour.
4. Knead briefly. Turn the dough onto a lightly floured surface. Knead for 3–4 minutes until smooth and elastic. The dough should feel soft and slightly tacky, but not clingy.
5. First rise. Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean towel or plastic wrap. Let it rise in a warm spot until doubled, about 60–90 minutes, depending on room temperature.
6. Decide your direction. For sweet bakes (like rolls or twists), knock the dough down gently and roll it into your desired shape. For savory bakes (like flatbreads, hand pies, or stuffed buns), do the same and prepare your fillings.
7. Shape and fill.
   • Sweet ideas: Spread with vegan butter and cinnamon sugar for rolls; add fruit jam for pinwheels; braid with chocolate chips.
   • Savory ideas: Fill with sautéed mushrooms and spinach; make mini calzones with marinara and vegan cheese; roll into flatbreads brushed with herb oil.
8. Second rise (if needed). For rolls, buns, or stuffed breads, arrange on a lined baking sheet or in a pan, cover, and let rise 20–30 minutes until puffy. Flatbreads can usually skip this step.
9. Bake. Preheat the oven to 375°F (190°C).
   • Rolls, buns, stuffed breads: 18–25 minutes, until golden.
   • Flatbreads: 8–12 minutes, until lightly blistered and set.
   • Hand pies or calzones: 20–28 minutes, depending on size, until deep golden and crisp.
10. Finish and serve. For sweet items, brush with a light maple glaze or dust with powdered sugar. For savory, brush with olive oil and sprinkle flaky salt or fresh herbs. Cool slightly before serving so the crumb sets.

Storage Instructions

• Unbaked dough: After the first rise, punch down and refrigerate up to 48 hours. Let it come to room temperature for 30–45 minutes before shaping.
• Freezing: Freeze after the first rise. Wrap tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the fridge, then bring to room temp before shaping.
• Baked items: Store at room temperature in an airtight container for 1–2 days or refrigerate up to 4 days. Reheat at 300°F (150°C) for 8–10 minutes to refresh.
• Make-ahead: Shape rolls or stuffed buns, cover, and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes.

Benefits of This Recipe

• Versatility: One base dough, countless uses—sweet breakfasts, savory snacks, or simple dinner sides.
• Plant-based and pantry-friendly: No specialty ingredients required. Everyday flour, oil, and plant milk get the job done.
• Forgiving texture: The olive oil keeps the dough soft and manageable, even for beginners.
• Customizable flavor: Add citrus, spices, or herbs without compromising structure.
• Good rise and color: A touch of sugar and oil helps with browning and tenderness in both sweet and savory bakes.

What Not to Do

• Don’t overheat the milk. If it’s too hot, you’ll inhibit the yeast. Aim for warm, not hot.
• Don’t add too much flour. Slight tackiness is okay. Excess flour makes the dough tough and dry.
• Don’t skip the salt. Salt controls yeast and improves flavor, even in sweet applications.
• Don’t rush the rise. Under-proofed dough won’t be light or airy. Give it time to double.
• Don’t overload fillings. Too much moisture can make the dough soggy and cause leaks.

Variations You Can Try

• Cinnamon Maple Rolls: Roll out, spread with vegan butter, cinnamon, and brown sugar. Bake and drizzle with maple glaze.
• Lemon Poppy Seed Knots: Add lemon zest and poppy seeds to the dough, shape into knots, and finish with a light lemon syrup.
• Herb and Olive Flatbreads: Mix rosemary and thyme into the dough. Top with sliced olives, brush with oil, and bake until golden.
• Roasted Veggie Hand Pies: Fill with roasted peppers, onions, and zucchini plus a spoon of hummus. Seal and bake.
• Garlic Pull-Apart Bread: Roll dough balls in garlic oil and parsley, nestle in a pan, proof, and bake.
• Chocolate Hazelnut Swirl: Spread vegan chocolate-hazelnut spread, roll, slice, and bake as a loaf or buns.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm plant milk with the sugar for 5–10 minutes until foamy, then proceed. Reduce the kneading slightly if the dough feels too elastic early on.

What flour works best?

All-purpose flour keeps the texture soft and versatile. For a chewier bite, swap up to 1 cup with bread flour. For a heartier taste, replace 1/2 cup with whole wheat flour and add 1–2 teaspoons extra warm milk if needed.

Is gluten-free possible?

Use a cup-for-cup gluten-free blend that contains xanthan gum. Expect a softer, stickier dough and a denser crumb. Handle gently and avoid overworking it.

Which plant milk is best for baking?

Soy or oat milk gives the best browning and tenderness. Almond milk works too, but can be slightly thinner. Unsweetened varieties keep the dough neutral for savory uses.

How do I prevent soggy bottoms in stuffed bakes?

Use well-cooked, cooled fillings and avoid excess liquid. Pat cooked vegetables dry and let sauces thicken before filling. Bake on a preheated sheet or stone for extra crispness.

Can I reduce the oil?

You can lower the oil to 3 tablespoons, but the dough will be slightly less tender. Avoid going lower than that or you risk a dry texture.

How do I know the dough has doubled?

It should look noticeably puffed and feel airy. Gently press a floured finger into the dough—if the indent slowly springs back but leaves a slight mark, it’s ready.

What’s a quick sweet topping if I’m short on time?

Whisk powdered sugar with a splash of plant milk and a bit of vanilla. Drizzle over warm rolls for a simple glaze.

Wrapping Up

This vegan dough is a reliable base you can turn to for sweet breakfasts, savory snacks, and everything in between. With simple ingredients and a flexible method, it’s easy to fit into your week. Keep a batch in the fridge or freezer, and you’ll always be one step away from something warm and homemade. Once you try it a couple of times, you’ll know exactly how you like to tweak it—then it really becomes your own.