Vegan Dinner Rolls Recipe
If you’ve ever dreamed of biting into soft, fluffy, bakery-style rolls but want to keep things plant-based, I’ve got you covered. This Vegan Dinner Rolls Recipe is my go-to for any cozy dinner, holiday gathering, or even a casual weeknight meal. Trust me, once you try these rolls, you’ll wonder why you ever bought store-bought ones—because homemade vegan rolls can be just as pillowy and buttery without a lick of dairy!
Why This Recipe Works
- Perfectly Balanced Ingredients: The combination of soy milk, vegan butter, and just the right amount of sugar helps create a soft and golden crust every time.
- Rapid Rise Yeast Boost: Using instant rapid rise yeast cuts down your wait time but still gives you fluffy, airy dough.
- Hands-On Flexibility: Whether you have a stand mixer or just your hands, this recipe adapts to your kitchen setup.
- Gluten-Free Friendly Potential: Though untested, this recipe’s structure hints that a gluten-free flour blend might work with minor tweaks.
Ingredients & Why They Work
Choosing the right ingredients is what transforms basic dough into pillowy vegan dinner rolls you’ll be reaching for again and again. Each component plays a role, so I’ll walk you through why they matter and how you can tailor them to your pantry.
- Unsweetened soy milk: I love soy milk because its protein content helps give the rolls structure and richness, but you can substitute almond or oat milk if that’s what you’ve got.
- Instant rapid rise yeast: This yeast is a time saver – it helps the dough rise faster without sacrificing flakiness or flavor. Make sure it’s fresh for best results!
- Granulated sugar: Sugar feeds the yeast, helping the dough rise beautifully and giving a subtle hint of sweetness that balances the savory notes.
- Vegan butter: Soft vegan butter adds that classic buttery flavor and soft crumb reminiscent of traditional rolls. Brands like Miyoko’s or Earth Balance work great.
- All-purpose flour: This is your foundation – I use bleached or unbleached depending on my mood. Remember to add it gradually for perfect dough texture.
- Salt: Salt highlights the flavor and tightens gluten strands for the perfect chew.
- Melted vegan butter (for brushing): Brushing on melted vegan butter right after baking keeps the crust soft and adds extra flavor — a small touch that goes a long way.
Make It Your Way
I’ve had lots of fun experimenting with this Vegan Dinner Rolls Recipe over the years. Whether I’m aiming for dinner party perfection or a quick family bake, it’s easy to twist the recipe to suit what I need. Plus, personalizing your rolls is a fantastic way to make the recipe really feel like your own.
- Herb-Infused Rolls: Once, I stirred in fresh rosemary and thyme — they made the rolls taste like something straight out of a cozy countryside bakery. Definitely try this if you love hinting at herbs!
- Whole Wheat Swap: I sometimes replace half the flour with whole wheat flour for a nuttier flavor and more fiber without sacrificing fluffiness.
- Flaky Buttermilk Version: I’ve heard from readers who use vegan buttermilk substitutes, like oat milk mixed with vinegar, to add tangy depth. It’s not my usual, but worth trying!
Step-by-Step: How I Make Vegan Dinner Rolls Recipe
Step 1: Wake Up the Yeast
The key here is warming the soy milk just right — think “pleasantly warm bath water,” about 100°F to 110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t activate. Stir in your yeast and sugar, then let it sit for a few minutes until it becomes frothy and lively like it’s awake and ready to work its magic. If no foam appears, start over with fresh yeast. Trust me: it makes all the difference!
Step 2: Mix and Knead the Dough
Drop in the softened vegan butter, salt, and 4 cups of flour, and use your mixer’s dough hook on low to bring the mixture together. I like to add more flour gradually — about half a cup at a time — since humidity and flour brands vary, and the dough should be soft but slightly sticky. If you don’t have a stand mixer, no worries—grab a strong spoon, then knead by hand for about 10 minutes until the dough feels smooth and elastic.
Step 3: First Rise – The Waiting Game
Transfer your dough ball to a lightly greased bowl, cover it with a clean kitchen towel, and let it hang out in a warm spot for about 30 minutes. You’re looking for it to roughly double in size, soft and bouncy to the touch. This first rise is when the gluten relaxes and flavors develop, and the yeast feasts on sugars to create that irresistible aroma.
Step 4: Shape Your Rolls
After the rise, punch down the dough gently to release excess gas. I like patting it into a large rectangle on a lightly floured surface, then cutting it into long strips, then smaller squares to get uniform rolls. The trick I learned? Pinching seams downward so tops stay silky smooth and pretty when baked. Don’t worry if yours aren’t perfect — hand-pinched little dough balls work too and taste just as amazing.
Step 5: Second Rise & Bake
Arrange your rolls snugly on your baking dish, cover, and let them rise again for another 30 minutes. Then bake in a preheated 375°F oven for 12 to 15 minutes until what you’ve got are those golden, pillowy little clouds of delight. If you see the tops browning too fast, tent with foil — I learned that from a batch that came out too toasty!
Step 6: The Finishing Touch
As soon as your rolls come out of the oven, brush them with melted vegan butter. This keeps the crust tender and glossy while adding flavor — a little finishing touch that feels luxurious without the fuss.
Tips from My Kitchen
- Rice Flour Dusting: Dust your work surface lightly with rice flour instead of regular flour when shaping so your dough doesn’t stick but won’t dry out.
- Don’t Skip the Butter Brush: I always brush with vegan butter right after baking, not before — doing it after keeps the crust soft instead of crunchy.
- Test Your Oven Temperature: Every oven runs differently—if your rolls brown too quickly, lower the temperature by 10 or 15 degrees to bake evenly.
- Avoid Over-Kneading: Dough should be smooth and elastic but not tough; over-kneading can make rolls dense, so stop kneading once it passes the windowpane test.
How to Serve Vegan Dinner Rolls Recipe
Garnishes
I’m a big fan of sprinkling a pinch of flaky sea salt or some finely minced fresh herbs like chives or parsley on top right after the butter brush — it’s a simple way to jazz up the rolls visually and add a fresh pop of flavor. Sometimes, I’ll even brush them with a little garlic-infused oil for a subtle twist.
Side Dishes
These vegan dinner rolls are especially incredible served with rich stews like lentil ragout, creamy vegan mashed potatoes, or even alongside hearty salads with roasted vegetables. They’re great for mopping up sauces or making mini sliders filled with your favorite plant-based deli slices.
Creative Ways to Present
I love arranging these rolls in a braided loaf shape for festive occasions — it makes everything feel extra special. For casual brunches, I’ve also wrapped them individually with a strip of vegan bacon and fresh chives tied around to serve as cute handheld bites. Guests always ask for the recipe after that!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container or ziplock bag at room temperature — they stay soft and delicious for about three days. If it’s humid where you are, I pop them in the fridge to keep mold at bay but warm them up before serving for best texture.
Freezing
Freezing works wonderfully with this recipe! I let the rolls cool completely, then wrap them tightly in plastic wrap and foil before tossing them into the freezer. When you’re ready, thaw overnight in the fridge or warm gently on the counter.
Reheating
To reheat, I like popping the rolls in a 300°F oven for 8-10 minutes, loosely covered with foil to keep them from drying out. If you’re in a hurry, a quick zap in the microwave wrapped in a damp paper towel works too but might make them a little chewier.
FAQs
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Can I use a different plant-based milk in this Vegan Dinner Rolls Recipe?
Absolutely! While soy milk is great because of its protein content, you can swap it for almond, cashew, oat, or any unsweetened plant milk. Just make sure it’s unsweetened and unflavored to avoid altering the taste.
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What if my dough doesn’t rise?
If your dough doesn’t foam after mixing yeast and warm milk, it could be that your yeast is old or the liquid was too hot or too cold. Start again with fresh yeast and ensure the liquid is lukewarm (not above 110°F) — this wakes up your yeast for a lively rise!
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Can I make this recipe gluten-free?
I haven’t tested this exact recipe with gluten-free flour, but some readers have successfully adapted it using a gluten-free all-purpose blend with xanthan gum to help with structure. If you try it, keep me posted on your results!
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How long can I store these vegan dinner rolls?
When stored in an airtight container at room temperature, these rolls stay fresh for about 3 days. For longer storage, freezing is your best bet — they freeze well and reheat beautifully.
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What are some good uses for leftover rolls?
Leftover rolls are fantastic toasted with a little vegan butter or used for sandwich sliders. You can also tear them apart to add to vegan bread pudding or soak in soups for extra coziness.
Final Thoughts
This Vegan Dinner Rolls Recipe has truly become one of my kitchen staples, bringing that warm, comforting bakery vibe right to my own table. I love how simple the ingredients are, yet how spectacularly soft and flavorful these rolls turn out. Whether you’re new to baking or a seasoned bread maker, you’ll enjoy making and sharing these rolls as much as I do. So grab your mixing bowl, put on your favorite music, and let’s get baking—you’re going to thank yourself!
PrintVegan 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
Soft, fluffy vegan dinner rolls made with unsweetened soy milk and vegan butter. Perfect for serving as a side with any meal or enjoyed as a snack. Easy to prepare using a stand mixer or by hand, these rolls rise twice for the perfect texture and golden finish.
Ingredients
Wet Ingredients
- 2 cups unsweetened soy milk
- 8 tablespoons vegan butter, softened
- 2 tablespoons melted vegan butter (for brushing)
Dry Ingredients
- 2 tablespoons instant rapid rise yeast
- 1/4 cup granulated sugar
- 5 1/2 cups all purpose flour
- 2 teaspoons salt
Instructions
- Activate yeast: Warm the soy milk in the microwave for 1-2 minutes until warm but not hot, about bath water temperature. In a mixing bowl, combine warm milk, yeast, and sugar. Stir lightly and let it sit for 3 minutes until foamy. If not foamy, start again with fresh yeast.
- Make dough: Add softened vegan butter, 4 cups of flour, and salt to the yeast mixture. Using a stand mixer with a dough hook on low speed, mix until the flour is incorporated. Gradually add remaining 1 1/2 cups flour in 1/2 cup increments until a soft, slightly sticky dough ball forms that pulls away from the sides. Knead with the dough hook for 5 minutes. Alternatively, mix with a spoon and knead by hand for 10 minutes until soft and smooth.
- First rise: Transfer dough to a lightly greased bowl, cover with a towel, and let rise in a warm place for 30 minutes, or until doubled in size.
- Shape rolls: Punch down dough gently. On a lightly floured surface, shape dough into a large rectangle. Cut into 4 long strips, then cut each strip into 6 squares for 24 rolls. To form rolls, pull seams downward to create a smooth top and place seam-side down on a quarter baking sheet or 9×13 inch baking dish, placing rolls close together.
- Second rise: Cover rolls with a towel and let rise for another 30 minutes until puffy.
- Bake rolls: Preheat oven to 375 degrees F. Remove towel and bake rolls for 15 minutes or until golden brown and cooked through. If tops brown too fast, tent with foil.
- Brush and serve: Remove from oven and immediately brush tops with melted vegan butter. Serve warm and enjoy. Store leftovers in a covered container or ziplock bag for up to 3 days or freeze for longer storage.
Notes
- Stand mixer recommended for ease, but dough can be mixed and kneaded by hand for about 10 minutes.
- Any unsweetened, unflavored plant-based milk can substitute for soy milk, such as almond, cashew, or oat milk.
- Regular active dry yeast may be used instead of rapid rise, but allow 1 1/2 to 2 hours for the first rise and 30-60 minutes for the second rise.
- Use your preferred brand of vegan butter like Country Crock, Earth Balance, Miyoko’s, or Melt.
- Gluten free flours have not been tested for this recipe, but a blend might work; results may vary.
Nutrition
- Serving Size: 1 roll
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg