Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan dinner rolls stacked together

Soft Homemade Vegan Dinner Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This is the easiest recipe to make homemade vegan dinner rolls that are actually soft, “buttery,” and perfectly fluffy! Just 5 ingredients, and honestly, no one will know this dinner rolls recipe are made with no eggs and are dairy free! The best side dish for any dinner or holiday meal like Thanksgiving!

Ingredients

Scale
  • 1 1/2 cups (330 mL) dairy free milk
  • 2 1/4 tsp (7 g) dry active yeast 
  • 4 cups flour (500 g) + 1 tsp bread flour or all-purpose flour
  • 1/2 cup (113 g) unsalted vegan butter, room temperature
  • 1 tsp fine sea salt
  • 2 tbsp maple syrup, room temperature
  • 1 tbsp melted vegan butter (vegan bread wash)
  • 1 tbsp maple syrup (vegan bread wash)

Instructions

  1. Measure and weigh out all ingredients before beginning. Grease a large bowl with cooking or coconut oil and set aside (this bowl is for the rising and is different than the bowl you’ll use to mix the dough). 
  2. Heat the dairy-free milk to 110F. Use a food thermometer to ensure that it’s exactly 110F. 
  3. Activate the yeast: Once heated, add the yeast and 1 tsp of flour to the heated dairy-free milk. Stir with a wooden spoon and cover. Place the bowl in a warm area (75-80F) to activate for 10-12 minutes. Your yeast may bloom faster or slower depending on the warmth of the area. You’ll know it’s ready when it smells yeast-like and there is foam on the top of the dairy-free milk. If this hasn’t happened, you’ll need to start over. 
  4. Make the dough: Add the activated yeast mixture to the bowl of a stand mixer with dough paddle attachment or a large bowl. Then add in the maple syrup. Turn the stand mixer on to medium-low speed and mix (or use a large spoon to mix if doing by hand). Mix until just combined. Then add in about half of the flour mixture, and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour into the bowl and continue mixing on medium/medium-high speed until a shaggy dough forms. Next, add in the room temperature vegan butter and sea salt. Mix again and knead until the butter has been fully incorporated, and you achieve a smooth dough. you can add more flour if the dough is too sticky.  
  5. Proof the dough: Then place the dough ball into the greased bowl, and cover with a thin clean dish towel. Place the bowl in a warm area that’s at least 85F. If your oven has a proof setting, you can use that. You can also heat the oven to 100F, then turn it off and keep the oven light on. Proof the bread until it’s doubled in size, about an hour. If your area is cooler, it will take longer, if it’s warmer, it will be quicker.
  6. Make the dinner rolls: while the dough is rising, you can grease a medium casserole dish with cooking oil. Set aside. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a clean surface. Use a pizza cutter or large kitchen knife to divide the dough into 16 even pieces. You can weigh them out for a more accurate dough. I measured mine at between 58-60 grams each. To form round down rolls, gently roll a dough ball in between your palms. Then pinch the bottom of the dinner roll together to create a more round top. See video for a visual demonstration. Repeat for the remaining dinner rolls, placing them in the casserole dish when done.
  7. Second rise: cover the dinner rolls with a thin clean dish towel again and place in a warm area (by the oven is fine) to nearly double in size again. Preheat the oven to 375F. 
  8. Bake the dinner rolls: once the dinner rolls have risen and the oven is preheated, mix together the tablespoon of melted vegan butter and maple syrup for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Place the dinner rolls into the oven to bake for 18-20 minutes. The tops should be lightly golden and slightly crusted and hard, but not over baked.
  9. Remove the dinner rolls from the oven. Allow them to cool slightly, but serve warm with vegan butter, jam, or your favorite savory spread.
  10. Storage: store any leftover rolls in an airtight container or baggy. They will last at room temperature for 1-2 days, in the fridge for 4-5 days, or in the freezer for up to 3 months.

Notes

Please see the blog post above for all necessary tips & tricks.

Gluten free: For gluten free, please check out this gluten free vegan dinner rolls recipe. 

Find it online: https://thebananadiaries.com/best-vegan-dinner-rolls/