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
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
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
