Vegan Dinner Rolls Recipe
Let me tell you, this Vegan Dinner Rolls Recipe is an absolute game-changer when you want soft, fluffy rolls without any dairy or eggs. These rolls come out beautifully golden, with a tender crumb that melts in your mouth — perfect for dinner, parties, or just because you want to impress yourself in the kitchen. Stick with me, and I’ll walk you through how to nail these every single time!
Why This Recipe Works
- Perfect texture: The combination of vegan butter and a good amount of flour creates rolls that are soft yet sturdy.
- Reliable yeast rise: Using instant rapid-rise yeast helps speed up the proofing without compromising flavor.
- Easy to customize: You can swap plant milks or butters easily, so it suits your pantry and preferences perfectly.
- Simple technique: No fancy equipment or hard-to-find ingredients — just straightforward, approachable baking steps.
Ingredients & Why They Work
These ingredients team up to give you buttery, fluffy dinner rolls that have the perfect rise and melt-in-your-mouth crumb. I always keep my pantry stocked with these basics, and I’m happy to share why each one plays an important part.
- Unsweetened soy milk: Provides moisture and activates yeast; warm it just right — not too hot or you’ll kill the yeast.
- Instant rapid rise yeast: Speeds up rising time and ensures a nice fluffy texture.
- Granulated sugar: Feeds the yeast and adds just a hint of sweetness.
- Vegan butter: Adds richness and tenderness; softened butter blends easily into the dough.
- All-purpose flour: Forms the body of the dough; adding it little by little helps control stickiness.
- Salt: Enhances flavor and balances sweetness perfectly.
- Melted vegan butter (for brushing): Gives the finished rolls a shiny, soft crust and extra buttery flavor.
Tweak to Your Taste
I love playing with this recipe depending on what I’m craving or what’s in my fridge. The beauty of this Vegan Dinner Rolls Recipe is that it’s super flexible — seriously, make it your own!
- Herb-infused rolls: I once added rosemary and garlic to the dough for a savory twist, and they were a hit at Thanksgiving!
- Nutty flavor: Sprinkle sesame or poppy seeds on top before baking to add a little crunch and visual interest.
- Gluten-free option: Though I haven’t tested it myself, others have experimented with gluten-free flour blends—just expect a different texture and adjust liquids accordingly.
- Milk swap: Feel free to use almond or oat milk instead of soy, just make sure it’s unsweetened for best yeast action.
Step-by-Step: How I Make Vegan Dinner Rolls Recipe
Step 1: Warm the Milk Just Right
Start by warming 2 cups of unsweetened soy milk in the microwave for about 1-2 minutes. You want it warm but definitely not hot — around bath water temperature works great to wake up the yeast. Hotter than that can kill your yeast, and then you’ll sadly have dough that won’t rise!
Step 2: Activate Your Yeast
In a large mixing bowl or stand mixer bowl, combine your warm milk, 2 tablespoons of instant rapid rise yeast, and 1/4 cup of sugar. Give it a quick stir, then let it sit for about 3 minutes. This step is key — you want the mixture to bubble and foam up nicely. If it doesn’t, toss your yeast and try fresh — no cheating here!
Step 3: Mix Dough and Start Kneading
Add 8 tablespoons of softened vegan butter, 4 cups of all-purpose flour, and 2 teaspoons of salt to the yeast mixture. If you’ve got a stand mixer, use the dough hook on low speed to blend everything together until flour is incorporated. Add more flour, half a cup at a time, until you get a slightly sticky but cohesive dough ball that pulls away from the sides. Knead with the dough hook for about 5 minutes. No mixer? No worries — mix with a spoon then knead by hand for 10 minutes until smooth and soft.
Step 4: First Rise and Shape
Lightly grease a bowl, place your dough ball inside, and cover it with a clean towel. Set it somewhere warm to rise for 30 minutes until doubled in size. After that, punch it down gently. For nice uniform rolls, I love patting the dough into a big rectangle, then slicing it into strips and squares — don’t forget to pull seams downward so the top of each roll is smooth and pretty! Place the rolls close together on a baking sheet or pan, cover again, and let them rise for another 30 minutes.
Step 5: Bake and Butter Up
Heat your oven to 375°F. Bake the rolls for 12-15 minutes until golden brown and cooked through—if the tops start to brown too much, loosely tent them with foil. When they’re out and still warm, brush them with melted vegan butter for that irresistible, soft crust and buttery flavor.
Pro Tips for Making Vegan Dinner Rolls Recipe
- Use lukewarm milk: Test the temperature on your wrist, like warm bath water — too hot and you’ll kill the yeast, too cold and it won’t activate properly.
- Don’t skip the double rise: That second rise is what gives you those soft, fluffy rolls inside and helps with the perfect golden crust.
- Roll shaping trick: Pulling seams underneath creates smooth, beautiful tops that really impress guests.
- Cover dough properly: Use a damp towel or plastic wrap and keep the dough in a warm spot so it rises quickly — cold kitchens slow it down!
How to Serve Vegan Dinner Rolls Recipe
Garnishes
I love brushing these rolls with melted vegan butter while warm and sometimes sprinkling coarse sea salt on top right before baking. You can also add poppy or sesame seeds for a little extra flair. It’s simple, yet those tiny touches make a big difference when you’re serving family or friends.
Side Dishes
These rolls are a dream alongside hearty stews, vegan chili, or a big salad. During the holidays, I pair them with mashed potatoes and gravy, and they soak up every bit of sauce. Honestly, they’re a universal side — you’ll find yourself reaching for them no matter what’s on your plate.
Creative Ways to Present
For special occasions, I’ve arranged these rolls in a beautiful circle or woven braid on a large platter, then finished with a pat of vegan herb butter in the center. It’s surprisingly easy and makes any meal feel festive and extra thoughtful!
Make Ahead and Storage
Storing Leftovers
I store leftovers in a ziplock bag or airtight container on the counter — they stay soft and fresh for about 3 days. Just make sure they’re completely cool before sealing to avoid sogginess.
Freezing
If I have extra rolls, I freeze them by wrapping individual rolls in plastic wrap and then popping them all into a freezer bag. They freeze beautifully and are perfect for a last-minute dinner addition.
Reheating
To reheat, I like to warm them in the oven at 300°F for about 10 minutes with a little foil on top to keep moisture in. You can also microwave them wrapped in a damp paper towel for 15-20 seconds if you’re in a hurry, but the oven method keeps the texture spot-on.
FAQs
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Can I use a different plant milk for this Vegan Dinner Rolls Recipe?
Absolutely! Unsweetened almond, oat, or cashew milk all work well. Just make sure the milk is unsweetened and unflavored to not interfere with yeast activation and the dough’s flavor.
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How do I know if the yeast is still good?
When you mix yeast with warm liquid and sugar, it should become foamy and bubble within a few minutes. If it doesn’t, the yeast is probably dead or expired, and it’s best to start with fresh yeast to ensure your rolls rise nicely.
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Can I make these rolls without a stand mixer?
Yes! You can mix everything with a strong spoon and then knead the dough by hand for about 10 minutes until smooth and slightly sticky. It takes a bit more elbow grease but still gives fantastic results.
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Can I prepare the dough ahead of time?
You can prepare the dough, let it rise once, then store it covered in the fridge overnight. The next day, shape your rolls, let them rise again, and bake. This is great if you want fresh rolls ready the next day without the morning fuss.
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What’s the best way to get soft crusts on these vegan rolls?
Right after baking, brush the rolls immediately with melted vegan butter — this locks in moisture and gives them that classic soft, shiny crust everyone loves.
Final Thoughts
I can’t stress enough how this Vegan Dinner Rolls Recipe became my go-to when I want comfort food that everyone can enjoy, regardless of their diet. The joy of pulling warm, buttery rolls right from the oven is unbeatable, and the recipe’s simplicity makes it approachable for any level of baker. Trust me, once you make these, they’ll be a staple in your kitchen like they are in mine. Give them a try and watch your loved ones smile with every bite!
Print
Vegan Dinner Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Dinner Rolls are soft, fluffy, and buttery, perfect for any dinner table. Made with unsweetened soy milk and vegan butter, they are easy to make and come out golden brown and delicious. Enjoy them fresh out of the oven or keep leftovers for several days.
Ingredients
Dough
- 2 cups unsweetened soy milk
- 2 tablespoons instant rapid rise yeast
- 1/4 cup granulated sugar
- 8 tablespoons vegan butter, softened
- 5 1/2 cups all purpose flour
- 2 teaspoons salt
For Brushing
- 2 tablespoons melted vegan butter
Instructions
- Warm the Milk: Warm the soy milk in the microwave for about 1-2 minutes until it’s warm to the touch but not hot, like bath water temperature, to avoid killing the yeast.
- Activate Yeast: In the bowl of a stand mixer or large bowl, combine the warm milk, instant yeast, and sugar. Stir gently and let the mixture sit for 3 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: Add the softened vegan butter, 4 cups of flour, and salt to the yeast mixture. Using a dough hook on low speed, mix until all the flour is incorporated. Gradually add remaining flour, 1/2 cup at a time, until a soft, slightly sticky dough forms that pulls away from the bowl sides.
- Knead Dough: Knead the dough with the dough hook for about 5 minutes until smooth and elastic. If you don’t have a mixer, mix with a spoon and knead by hand for about 10 minutes.
- First Rise: Transfer dough to a lightly greased bowl, cover with a towel, and let it rise in a warm place for 30 minutes or until doubled in size.
- Shape Rolls: Gently punch down the dough and place it on a lightly floured surface. Pat into a large rectangle and cut into 4 long strips, then cut each strip into 6 squares, making 24 rolls. For smooth tops, pull seams downward and place rolls seam side down on a baking sheet.
- Second Rise: Place rolls close together on a quarter baking sheet or 9×13 inch pan, cover with towel, and let rise for another 30 minutes until puffed.
- Preheat Oven: Preheat your oven to 375 degrees F while rolls are rising.
- Bake Rolls: Remove towel and bake rolls for 15 minutes until golden brown and cooked through. If tops brown too quickly, tent with foil until done.
- Brush and Serve: When out of the oven, immediately brush rolls with melted vegan butter. Serve warm and enjoy. Store leftovers in a covered container or ziplock for up to 3 days or freeze for longer storage.
Notes
- You can mix and knead by hand if you don’t have a stand mixer. Knead until the dough is soft and smooth, about 10 minutes.
- Use any unsweetened, unflavored plant milk like almond, cashew, or oat milk instead of soy milk.
- If using regular yeast instead of rapid rise, allow the first rise to be 1 1/2 to 2 hours and the second rise 30 minutes to 1 hour.
- Recommended vegan butters include Country Crock, Earth Balance, Miyoko’s, or Melt.
- Gluten-free flour has not been tested but a suitable blend might work; experimenting is encouraged.
Nutrition
- Serving Size: 1 roll
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
