Vegan Dinner Rolls Recipe
If you’re on the hunt for soft, fluffy, and irresistible rolls that just happen to be completely plant-based, you’re in the right spot! This Vegan Dinner Rolls Recipe is one of my absolute favorites to whip up when I want a cozy homemade touch on my dinner table. They’re pillowy soft, lightly golden, and buttered up with vegan goodness—trust me, you’ll want to dunk these in your soup or slather them with jam. Stick around and I’ll walk you through every step to nail it perfectly in your kitchen.
Why This Recipe Works
- Fluffy Texture: The instant yeast and well-timed rises create that perfect, airy crumb we all crave in dinner rolls.
- Rich Vegan Butter Flavor: Using softened and melted vegan butter at different stages keeps these rolls moist and delicious without any dairy.
- Easy to Customize: The dough is forgiving and can be shaped, flavored, and sized however you like.
- Perfect for Any Occasion: From weeknight dinners to holiday feasts, these rolls always impress.
Ingredients & Why They Work
Each ingredient in this Vegan Dinner Rolls Recipe plays a key role in creating that soft yet structured dough we love. Choosing the right type of flour and plant milk really makes a difference, and the yeast helps you get that classic rise and fluffiness.
- Unsweetened Soy Milk: Soy milk’s neutral flavor and creamy texture help activate the yeast while contributing to a tender crumb. Make sure it’s unsweetened so it doesn’t throw off the dough balance.
- Instant Rapid Rise Yeast: This is the magic behind the fluffy rise, and it speeds up the process without losing any flavor.
- Granulated Sugar: Just enough to feed the yeast and add a slight sweetness in the background.
- Vegan Butter (softened and melted): Adds richness and moisture. Softened butter blends seamlessly into dough, while melted butter brushed on top creates that irresistible shiny crust.
- All Purpose Flour: This is the backbone of the dough. Adding flour gradually helps you get the perfect soft, slightly sticky dough consistency.
- Salt: Enhances flavor without overpowering and balances the sweetness from sugar.
Tweak to Your Taste
This Vegan Dinner Rolls Recipe is like a blank canvas to me — sometimes I keep it classic, other times I jazz it up with herbs or dairy-free cheese. You’ll enjoy making it your own!
- Herb-Infused Rolls: I love adding fresh rosemary or thyme right into the dough or sprinkled on top before baking for an aromatic touch.
- Garlic Butter Version: Brush the tops with a mix of melted vegan butter and minced garlic as soon as they come out of the oven—deliciously savory and addictive.
- Sweet Cinnamon Rolls: Roll the dough out flat, spread some cinnamon sugar, roll up, slice, and bake. Perfect for a weekend brunch twist!
- Flour Variations: Although I stick with all-purpose flour, you can experiment with spelt or bread flour for different textures, but the rising times may vary.
Step-by-Step: How I Make Vegan Dinner Rolls Recipe
Step 1: Warm the Soy Milk and Bloom the Yeast
Start by warming your soy milk until it’s pleasantly warm—think bath water temperature, about 100-110°F. This is key because you want to wake up the yeast without killing it. Once warm, pop it into your mixer bowl (or a large bowl if mixing by hand), sprinkle in the instant yeast and sugar, stir gently, and let it sit for 3 minutes. You’re looking for a foamy surface—that’s your yeast happily doing its thing. No foam? Don’t worry, just start again with fresh yeast to make sure your rolls rise beautifully.
Step 2: Mix the Dough and Knead
Once your yeast is foamy, add the softened vegan butter, 4 cups of flour, and salt. Use a dough hook on low speed if you have a stand mixer. Gradually add the remaining flour half a cup at a time until a soft, slightly sticky dough ball forms that pulls away from the sides. Knead for about 5 minutes to develop that stretchy texture. No mixer? No problem—mix with a strong spoon, then knead by hand for about 10 minutes until smooth and elastic. I’ve done it both ways, and there’s something so satisfying about kneading dough with your hands!
Step 3: First Rise
Transfer the dough to a lightly greased bowl and cover it with a towel. Find a cozy warm spot (like near a preheated oven or sunny window) and let the dough rise for about 30 minutes. You want it to roughly double in size — a great visual cue that the yeast is working its magic.
Step 4: Shape Your Rolls
After the first rise, give the dough a gentle punch to release air bubbles. I like patting it into a rectangle and cutting it into strips and squares. Pro tip: pull the seams on the bottom of each piece so the tops are perfectly smooth—you’ll end up with lovely, uniform rolls that bake evenly. Place them snugly side by side in your baking dish; this helps keep them soft as they rise again.
Step 5: Second Rise and Bake
Cover with the towel and let the rolls rise for another 30 minutes. Then preheat your oven to 375°F. Pop the rolls in and bake for 12-15 minutes until they’re a gorgeous golden brown. If they brown too fast on top, simply tent with foil for the last few minutes. Right out of the oven, brush them with melted vegan butter for that glossy, rich finish.
Pro Tips for Making Vegan Dinner Rolls Recipe
- Temperature Matters: Make sure the soy milk isn’t too hot—yeast hates the heat and your rolls won’t rise.
- Don’t Over-Flour: The dough should be soft and slightly sticky; too much flour makes rolls tough, so add it gradually.
- Perfect Shaping: Pulling seams down when shaping rolls really ups the wow factor on their smoothness and bake consistency.
- Cover Rolls While Baking: Tent with foil if tops brown too fast—you’ll get even color and perfectly cooked centers every time.
How to Serve Vegan Dinner Rolls Recipe
Garnishes
I often sprinkle a little flaky sea salt or poppy seeds on top before baking to add a subtle crunch. After baking, brushing with vegan herb butter is my go-to finish—it melts right into the warm rolls and makes them irresistible.
Side Dishes
These rolls pair beautifully with almost anything! I love them alongside hearty stews, creamy vegan soups, or even stacked high with a silky mushroom gravy. They’re also amazing dipped in olive oil and balsamic vinegar for a simple appetizer.
Creative Ways to Present
For holidays, I’ve shaped these rolls into little knot shapes or braided them for an impressive centerpiece. Placing them in a warm, cloth-lined basket with fresh herbs tucked around looks so inviting and festive at the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, I pop leftover rolls into a ziplock bag or airtight container at room temperature. They stay soft and tasty for about 3 days. If you’re planning to keep them longer, freezing is your best bet.
Freezing
I freeze these rolls after the second rise but before baking, tightly wrapped in plastic wrap and then foil. When I want fresh baked rolls, I thaw them overnight in the fridge, let them warm to room temp, then bake. It’s like fresh-from-the-oven magic anytime!
Reheating
To reheat, I pop leftover rolls in a 350°F oven for 5-7 minutes wrapped in foil to keep them moist—or microwave them wrapped in a damp paper towel for about 20 seconds. Then I brush with a little melted vegan butter to refresh their buttery shine.
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 avoid altering the dough’s flavor and texture.
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What if my dough doesn’t rise?
If your yeast mixture doesn’t foam after 3 minutes, the yeast might be old or the milk too hot or cold. Start again with fresh yeast and make sure your liquid is warm (not hot).
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Can I make these rolls gluten-free?
I haven’t tested this recipe with gluten-free flours yet, but a high-quality gluten-free all-purpose blend might work. It will likely need some tweaks in liquid and rising times, so if you try it, I’d love to hear how it went!
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Can I prepare the dough the night before?
Yes! You can do the first rise, then cover and refrigerate the dough overnight. Let it warm up and complete the second rise before baking. This is great for planning ahead.
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How do I know when the rolls are fully baked?
The rolls should be golden brown on top and sound hollow when tapped underneath. A baking time of 12-15 minutes at 375°F usually does the trick, but oven variances mean checking visually is best.
Final Thoughts
I honestly can’t recommend this Vegan Dinner Rolls Recipe enough—it’s become my go-to anytime I want that warm, homemade bread goodness without fuss. These rolls bring people to the table, invite second helpings, and make any meal feel special. Give them a try and soon enough, you’ll be that friend everyone asks for rolls at every get-together!
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 perfect for any meal. Made with plant-based ingredients like unsweetened soy milk and vegan butter, these rolls rise beautifully and bake to a golden brown. Ideal as a side for dinner or a delicious snack, they are easy to make using a stand mixer or by hand.
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
Topping
- 2 tablespoons melted vegan butter
Instructions
- Warm the milk: Warm the soy milk in the microwave for 1 to 2 minutes until warm but not hot to avoid killing the yeast, aiming for bath water temperature.
- Activate the yeast: In a stand mixer bowl or large bowl, combine warm soy milk, yeast, and sugar. Stir gently and let sit for 3 minutes until foamy, indicating the yeast is active. If no foam appears, start over with fresh yeast.
- Make the dough: Add softened vegan butter, 4 cups of flour, and salt to the bowl. Use a dough hook on low speed to mix until 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 with the dough hook for about 5 minutes.
- First rise: Transfer dough to a lightly greased bowl, cover with a towel, and let rise in a warm place for 30 minutes until doubled in size.
- Shape the rolls: Punch down dough gently. On a lightly floured surface, pat into a large rectangle. Cut into 4 long strips, then cut each strip into 6 squares for 24 rolls. Smooth the tops by pulling seams downward, placing the seam side down on the baking sheet. Alternatively, pinch off pieces and shape rolls by hand.
- Second rise: Arrange rolls touching each other on a quarter sheet or 9×13 inch baking dish. Cover with a towel and let rise another 30 minutes.
- Bake: Preheat oven to 375 degrees F. Remove towel, bake rolls for 15 minutes until golden and cooked through. Cover tops with foil if browning too fast.
- Finish: Remove rolls from oven and immediately brush tops with melted vegan butter. Serve warm or at room temperature.
Notes
- If you don’t have a stand mixer, mix ingredients with a strong spoon and knead dough by hand for about 10 minutes until soft and smooth.
- You may substitute any unsweetened, unflavored plant milk such as almond, cashew, or oat milk.
- Using regular yeast instead of rapid rise requires longer rising times: 1 1/2 to 2 hours for the first rise and 30 to 60 minutes for the second rise.
- Recommended vegan butters include Country Crock, Earth Balance, Miyoko’s, or Melt.
- These rolls have not been tested with gluten-free flour, but a gluten-free blend might work; results may vary.
- Store leftovers in a covered container or ziplock bag for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
