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
Scale
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
