Save These vegan dinner rolls are soft, fluffy, and irresistibly golden with a buttery taste—all achieved using plant-based milk and vegan butter. The dough combines all-purpose flour, sugar, salt, and active dry yeast, requiring kneading and two rises to develop a light texture. Brushed with melted vegan butter after baking, they’re perfect warm and a lovely addition to any meal. Simple substitutions include using soy, oat, or cashew milk, and optional seasonings like garlic powder or fresh herbs add extra flavor.
The smell of rising yeast dough in my tiny apartment kitchen used to signal something special was about to happen. These vegan dinner rolls came about during a holiday season when I wanted everyone at the table to feel included, without anyone guessing they were plant-based. Watching skeptical friends reach for seconds taught me that good food transcends dietary labels entirely.
I brought these to a Friendsgiving potluck once, and the host accidentally served them to everyone before I could mention they were vegan. Her grandmother, who normally turns her nose up at anything plant based, went back for thirds and asked for the recipe. That moment of validation in a crowded kitchen full of laughter and second helpings sealed this recipe as my go to forever.
Ingredients
- Unsweetened almond milk: The nutty sweetness complements the dough without overpowering it, though any plant milk works beautifully here
- Vegan butter: This creates that rich, buttery flavor we all crave in dinner rolls
- Organic cane sugar: Feeds the yeast and helps achieve that gorgeous golden color
- Active dry yeast: The magic ingredient that makes these rolls rise into fluffy perfection
- All purpose flour: Provides structure while keeping the texture tender and light
- Fine sea salt: Essential for balancing sweetness and bringing out all the flavors
Instructions
- Wake up the yeast:
- Warm your plant milk until it feels like bathwater temperature, then whisk in melted butter and sugar until dissolved. Sprinkle the yeast on top and watch it bloom into a fragrant foam after about 10 minutes.
- Build the dough:
- Add your flour and salt to the yeast mixture, stirring until everything comes together into a shaggy ball that pulls away from the sides of the bowl.
- Knead with love:
- Turn the dough onto a floured surface and knead for 8 to 10 minutes, feeling it transform from sticky to smooth and elastic under your hands.
- First rise:
- Place your dough in an oiled bowl, cover it with a warm towel, and find the coziest spot in your kitchen for it to double in size over the next hour.
- Shape the rolls:
- Punch down the risen dough gently and divide it into 12 equal pieces, rolling each into a smooth ball and nestling them close together in your baking dish.
- Second rise:
- Cover the dish again and let the rolls puff up for 30 minutes until they look pillowy and are touching each other.
- Bake to golden:
- Slide the dish into a 375 degree oven and bake until the tops turn a beautiful golden brown, about 20 minutes.
- Finish with butter:
- Brush the hot rolls immediately with melted vegan butter, watching it glisten and soak into the crust.
Save My daughter now requests these for every birthday dinner, and the ritual of making them together has become our special bonding time. She is learning to shape the perfect roll, and I am learning to let go of perfection and just enjoy the moments we create in the kitchen.
Making Ahead
You can prepare the dough through the first rise, then refrigerate it overnight for a slow, cold fermentation that develops incredible flavor. Let the dough come to room temperature for about 30 minutes before shaping and baking.
Flavor Variations
These rolls adapt beautifully to whatever flavors you are craving. I love adding garlic powder and dried rosemary for a savory twist, or cinnamon and extra sugar for a sweet version that is perfect with morning coffee.
Storage And Serving
Store leftover rolls in an airtight container for up to three days, though they rarely last that long in my house. For longer storage, wrap individually and freeze for up to three months, then thaw and warm in the oven at 350 degrees for 5 minutes.
- Freeze unbaked rolls after shaping and let rise overnight before baking for fresh breakfast
- Brush with garlic infused vegan butter instead of plain for an instant flavor boost
- These reheat perfectly wrapped in foil at 350 degrees for about 10 minutes
Save There is something deeply satisfying about pulling a tray of golden rolls from the oven, knowing they will bring warmth to whatever table they grace. Happy baking, friend.
Common Recipe Questions
- → What plant-based milks work best for these rolls?
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Unsweetened almond milk is ideal, but soy, oat, or cashew milk can also be used effectively without altering the texture.
- → Can I use regular butter instead of vegan butter?
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Yes, regular butter can be used if dairy is not a concern; it will add a richer flavor but alter the vegan-friendly nature.
- → How long should the dough rise?
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The dough requires about 1 hour for the first rise until doubled, and an additional 30 minutes after shaping to become puffy before baking.
- → What makes these rolls soft and fluffy?
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The combination of proper kneading, sufficient rising time, and brushing with melted vegan butter contributes to their tender texture and soft crumb.
- → Can I add flavors or herbs to the dough?
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Yes, adding garlic powder or fresh herbs provides extra aroma and taste without affecting the structure of the rolls.
- → Are these rolls freezable?
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Yes, they freeze well. For best results, reheat gently to restore softness and warmth.
