These plush and pillowy garlic dinner rolls need only 8 simple ingredients to make and are filled with a gooey dairy free cheesy!! Baked until golden and brushed with a herbed dairy free butter, these unbelievably vegan garlic dinner rolls are the perfect side dish to any holiday meal!

vegan garlic dinner rolls in a baking dish

Why you need to try these garlic dinner rolls:

Bread is always a must at any Thanksgiving or holiday table, and these unbelievably soft and plush garlic dinner rolls won’t disappoint.

Don’t get me wrong, I love mashed potatoes and sweet potato casserole as much as the next gal, but a good dinner roll? You can’t beat it.

Filled with a gooey dairy free cheese that pulls and stretches when you tear and share these rolls, these easy garlic dinner rolls are infused with garlic, rosemary, thyme, and sage. Then we brush with a simple herbed vegan butter for the perfect shiny and pillowy dinner roll.

It’s like my classic (and all time favorite) vegan dinner rolls recipe meets my garlic & herb cheesy pull apart bread, and trust me, you’ll be obsessed.

stacked vegan dinner rolls in a baking dish

We’re only using 8 simple ingredients (no need for any eggs nor dairy here!), and there’s even an option to prep them overnight and bake right before you serve!

And of course, you don’t have to make them “cheesy” garlic dinner rolls- they’re unbelievably delicious with just as garlic dinner rolls without the vegan cheese!

These garlic dinner rolls perfect for any dinner party or for the holidays, like Christmas, Thanksgiving, Easter, more. 

Are dinner rolls vegan?

Dinner rolls are not typically vegan, as they usually contain butter and milk, both of which contain dairy. However, these vegan dinner rolls are so flavorful, rich, soft, and tender, you’d honestly never know they’re vegan.

Even I was in disbelief when I tried them for the first time!

pulled apart dinner roll

Garlic dinner roll ingredients

Here’s all that you need to make these amazing and secretly vegan easy dinner rolls, with some substitutions as needed:

  • Bread flour: You can use all purpose flour as well, but the best results will be with using bread flour. This is because bread flour contains more protein than all purpose flour, which adds to the stretch and pull of the bread. For gluten free, you can use this gluten free dinner rolls recipe as the base dough.
  • Activated dry yeast: I’ve tested these garlic dinner rolls with both active dry yeast and instant/quick rise yeast. Both will work! Instant obviously is quicker, BUT you won’t be able to do the overnight option, as they’ll rise too fast.
  • Maple syrup or sugar: You can use either here.
  • Dairy free milk: You can use soy milk, oat milk, almond milk, or coconut milk here. Just make sure it’s not the vanilla flavored one! I prefer to use unsweetened dairy free milk here. 
  • Vegan butter: Some people call for melted butter, but I actually think that the best results come from room temperature butter. That way it’s more easily kneaded into the dough and yields a super smooth and soft texture. I opt for vegan butter containing salt. This means we don’t have to add it in later on.
  • Rosemary, parsley, & thyme: This herb combination is perfect for these garlic and herb dinner rolls. The flavor is vibrant, fresh, and lively.
  • Garlic: We’re using freshly minced garlic rather than garlic powder. This will infuse way more flavor!

You can use a rectangular or a square baking dish here. Either will work! This dinner rolls recipe will yield 12-16 rolls, and generously sized rolls too. 

vegan dinner roll ingredients

What is an enriched dough?

There are two types of doughs we typically work with: lean dough and enriched dough. Lean dough is typically just flour, water, yeast, and salt. It’s lean before there is no fat to it.

Enriched dough, like cinnamon rolls or brioche, use milk, butter, and occasionally eggs to yield a more plush and soft texture. It also means that the dough will need to rise longer than a lean dough, which rises quite fast. The result? Super soft, fluffy, and melt in your mouth texture that you know as dinner rolls!

However, we can (and always do!) make enriched doughs naturally vegan. How? By swapping in our favorite dairy free milks, vegan butter, and the occasional applesauce or dairy free yogurt or even flax egg replacement. 

Overview: how to make vegan garlic dinner rolls:

The full instructions for this dinner roll recipe is found down below in the recipe card. However, let’s go over a brief overview!

Beginner’s tip: How to tell when your dough is done being kneaded:

The window pane test is a crucial test to ensure that your dough has been kneaded properly. It’s the best way to determine that you can move onto the first proof.

You’ll pinch the dough between two fingers and pull. If the dough stretches and doesn’t break, and almost looks like a window pane, then your dough has been kneaded enough and you can move onto the first proof. If it breaks, the dough still needs more time kneading.

Can I make these vegan dinner rolls ahead of time?

You can absolutely make these garlic dinner rolls ahead of time! Prep the dough to rise the day before.

Once you’ve made the dough, the first dough rise will be in the fridge rather than in a warm area. You can rise the dough overnight in the fridge for a slow fermented rise.

The next day, shape the dinner rolls, and allow them to rest and come to room temperature again as the oven is preheating. 

vegan garlic dinner rolls pulled apart

Do I have to make these garlic dinner rolls with vegan cheese?

If you want to skip the cheese part, no problem- just omit that step in the baking process! You’ll still be left with the most “buttery” soft garlic dinner rolls that absolutely no one will be able to tell are vegan and dairy free 😉

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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close up of garlic dinner roll in a casserole dish

“Cheesy” Garlic Dinner Rolls with Dairy Free Herbed Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Proofing & resting: 90
  • Cook Time: 20
  • Total Time: 2 hours 20 minutes
  • Yield: 16 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These plush and pillowy garlic dinner rolls need only 8 simple ingredients to make and are filled with a gooey dairy free cheesy!! Baked until golden and brushed with a herbed dairy free butter, these unbelievably vegan garlic dinner rolls are the perfect side dish to any holiday meal!


  • 1 1/2 cups (330 mL) unsweetened dairy free milk
  • 2 tbsp maple syrup or granulated sugar
  • 2 1/4 tsp (7 g) active dry yeast
  • 4 1/2 cups flour (560 g) + 1 tsp bread flour or all-purpose flour*
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp dried thyme
  • 7 cloves garlic, minced
  • 1 tsp finely ground sea salt
  • 1/2 cup (113 g) unsalted vegan butter, room temperature
  • 1 cup vegan cheese of choice

Vegan Bread Wash:

  • 1 tbsp melted vegan butter 
  • 1 tbsp maple syrup 

Herbed Garlic Butter:

  • 3 tbsp unsalted vegan butter, room temperature 
  • 3 tbsp chopped sage
  • 3 tbsp chopped rosemary
  • 1 tsp garlic powder


  1. Prep: 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. Bloom the yeast: Heat the dairy-free milk to 110F. Use a food thermometer to ensure that it’s exactly 110F. Once heated, stir in the 2 tbsp of maple syrup with 1 tsp of flour. Add the yeast and 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.
  3. Make the dough: Add the remaining flour, plus the rosemary, parsley, and garlic to the bowl of a stand mixer. Use the dough hook and gently mix the ingredients together for a minute on medium speed. 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. The dough will look shaggy. Next, add in the room temperature vegan butter and sea salt, and mix on medium at first until the butter is incorporated into the dough. Then turn the speed up to medium-high, and allow the dough to be kneaded for 10-15 minutes, or until you’re able to do the window pane test without breaking the dough.
  4. First proof: 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.
  5. 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 12-16 even pieces. You can weigh them out for a more accurate dough. I measured mine at between 58-60 grams each for 16 dinner rolls. To form the rolls, gently roll a dough ball in between your palms. Place about 1-2 tbsp of shredded vegan cheese in the middle (if filling them with cheese), 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.
  6. 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.
  7. 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, plus the remaining minced garlic 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 20-25 minutes. You might need longer for 12 rolls. The tops should be golden and slightly crusted, but not over baked.
  8. Make the herbed vegan butter: Remove the dinner rolls from the oven. Allow them to cool slightly, and while they’re cooling, mix together the herbed butter ingredients in a small bowl. Brush the herbed butter over the still warm rolls. Serve warm, and enjoy!
  9. 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.


Gluten free: Use this gluten free dinner rolls recipe as the base dough.