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
Scale
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
