Learn how to make the best vegan dinner rolls! These soft, fluffy, buttery rolls are easy to make and completely irresistible.

close up of a roll on top of other rolls

Dinner rolls are the perfect side to any meal, but I especially love them with Crispy Tofu Nuggets, Vegan Turkey Roast with Easy Gravy, Vegan Chicken or The Best Vegan Meatloaf.

You won’t believe how easy they are to make, and I’ll teach you a simple trick for making smooth, rounded rolls every time.

Most dinner roll recipes call for eggs, but I’m here to tell you that eggs are totally unnecessary in a dinner roll. Of course, they usually have plenty of dairy butter as well, but that is easy to replace with your favorite vegan butter.

No one will ever guess these fluffy, soft, delicious rolls are vegan. There is nothing better than the smell of fresh rolls out of the oven, and it’s hard to have a holiday meal without them! I love sopping up any leftover gravy on my plate with a roll.

Looking for a biscuit recipe instead? Check out my flaky Southern Style Vegan Buttermilk Biscuits.

looking down on a pan of many rolls

Ingredients needed (with substitutions)

  • Unsweetened soy milk – While I used soy, other plant milks work just as well. Go for a creamy milk if possible, as it will add richness to the dough. Almond, cashew, coconut or even oat milk is a fine choice. I would avoid rice milk as it’s a bit too watery. Make sure whatever milk you use is unsweetened and unflavored.
  • Instant, rapid rise yeast – This helps speed up the process as it works more quickly than regular yeast. I almost always use it when baking bread or cinnamon rolls. But feel free to use regular yeast, they will just need a longer rise time.
  • Granulated sugar – I always use organic granulated sugar, as I can be sure it’s vegan friendly. I’m sure coconut sugar would work, but the rolls will come out a bit darker.
  • Vegan butter – I used Country Crock sticks here, and I have been loving them lately. Use your favorite vegan butter, such as Miyoko’s, Earth Balance or Melt. Necessary for that buttery flavor.
  • Flour – I haven’t tried them using anything but all purpose white flour. They would probably work with whole wheat but they would be very dense. A gluten free mix might work, but I haven’t tested it.
  • Salt

How to make vegan dinner rolls

(This is simply an overview with photos, see recipe card below for the complete, printable recipe.)

  1. Warm your soy milk, then place in a bowl with the yeast and sugar. Let sit for a few minutes until it’s foamy. If it doesn’t get foamy, start again with new yeast.
  2. Add the softened vegan butter, 4 cups of flour and the salt.
  3. Mix, either by hand or in a stand mixer, until the flour is all incorporated. Add more flour, 1/2 cup at a time, until a ball of dough is formed that is slightly sticky and soft.
  4. Transfer to a lightly greased bowl, cover with a towel and place in a warm place to rise for 30 minutes. It should about double in size.

collage showing how to make dinner roll dough

Gently punch down the dough, then pat it down into a rectangle on a lightly floured surface. Cut the dough into 4 long strips, then cut each strip into 6 pieces. You should end up with 24 rolls.

To make them smooth on top, pull the seams downward and place the less-smooth side down.

Cover again with the towel and let rise another 30 minutes. Towards the end of the 30 minutes, preheat the oven to 375 degrees F.

pan full of dinner roll dough in balls

Remove the towel and bake for 12-15 minutes, until golden brown on top and done in the middle. If the top gets too brown, cover lightly with a piece of foil. Remove from oven and immediately brush on vegan butter. Serve and enjoy!

Can I freeze the dough?

Yes, you can freeze the dough. I recommend cutting the dough and freezing as balls of dough, perhaps in a tray or freezer bag. Make sure the dough is thawed before baking. You can also freeze leftover cooked rolls.

Can I prepare rolls ahead of time?

You can! Prepare the rolls as instructed up until baking, then cover with plastic wrap and refrigerate for up to 2 days before baking. Let them sit at room temperature for 30 minutes before baking.

pan full of cooked vegan dinner rolls, blue towel background

More vegan recipes to serve with rolls

square image of a roll
4.98 stars (46 ratings)

Vegan Dinner Rolls

Learn how to make the best vegan dinner rolls! These soft, fluffy, buttery rolls are easy to make and completely irresistible.
Prep: 20 mins
Cook: 15 mins
Rising time: 1 hr
Total: 1 hr 35 mins
Servings: 24 rolls

Ingredients 
 

Instructions 

  • Warm the soy milk in the microwave for a minute or two until warm, but not too hot or it will kill the yeast. Think bath water temperature.
  • In the bowl of a stand mixer (or a large bowl), add the warm milk, yeast and sugar. Give it a little stir with a spoon, and let sit for 3 minutes. The mixture should become foamy. If it doesn't, start again with fresh yeast.
  • Now add the softened vegan butter, 4 cups of flour and the salt. Use the dough hook and turn the mixer on low, mixing until all the flour is incorporated (Or mix with a spoon and knead by hand, see Notes). Add 1/2 cup of flour at a time, until a ball of dough is formed and the dough is pulling away from the sides of the bowl. It should be slightly sticky and soft, not too dry. Knead with the dough hook for about 5 minutes.
  • Transfer the dough to a lightly greased bowl and cover with a towel. Let it rise for about 30 minutes in a warm place until it's about doubled in size.
  • After 30 minutes, punch down the dough gently. To make rounded rolls, pat the dough into a large rectangle on a lightly floured surface and cut into 4 long strips. Next, cut those strips into 6 squares to make them even. To make them as smooth as possible, pull the seams downward so the top is smooth and place the less smooth side down. Then you will end up with very pretty rolls! You can also simply pinch off pieces of the dough and try to make them as round as possible.
  • Place the rolls on a quarter baking sheet or 9x13 inch baking dish, touching each other. Cover with the towel again and let rise for another 30 minutes.
  • Preheat the oven to 375 degrees F. Remove the towel and bake for 12-15 minutes until golden brown and cooked in the middle. If the tops get too brown, use a piece of foil to cover until they are done.
  • Remove from the oven and immediately brush with melted vegan butter. Serve and enjoy! Keep leftovers in a covered container or ziplock bag for about 3 days. They can also be frozen.

Notes

  1. I love using my stand mixer to make homemade breads, but you don't have to have one to make delicious rolls. Mix with a strong spoon, then knead by hand for about 10 minutes until the dough is soft, sticky and smooth.
  2. Milk - You may use any unsweetened plant milk, such as almond, cashew or even oat milk. Just make sure it is unsweetened and unflavored.
  3. Yeast - You can use regular yeast instead of rapid rise if you'd like, but the dough will need to rise longer, probably 1 1/2-2 hours on the first rise, then 30 minutes to an hour for the second rise.
  4. Butter - I used Country Crock vegan butter sticks, which I am loving lately. Earth balance, Miyoko's or Melt all work as well. Use the one you like best.
  5. Gluten free - I haven't tested them with gluten free flour, but a mix might work. If you try it, let me know!

Nutrition

Serving: 1of 24 rolls | Calories: 153kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Calcium: 29mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. AMAZING!!!!! I’m plant based but my friends and family are not. I made these for Thanksgiving to see if I could pass these off as regular rolls and they surpassed my expectations. They are so fluffy! This recipe produces a large batch but we have enjoyed making sandwiches and putting left over cranberry sauce on the left overs. They were a hit and I will def be making these more often. Thank you!!! 

    1. I’m glad the rolls were wonderful for your Thanksgiving gathering! Thank you for sharing your wonderful review and comments! I’m thrilled you’ll be making them again! Happy cooking!

  2. I made these for Thanksgiving dinner and they were amazing! So soft and pillowy. Will definitely be making these again. Thanks for sharing.

    1. I wouldn’t use a hand mixer, a stand mixer with the dough hook is much different. Just use a bowl and a spoon, then your hands. 🙂

  3. Oh my goodness, these were the best dinner rolls I’ve ever made!!  So delicious that my two year old granddaughter ate so many for dinner and wouldn’t eat anything else.
    My go to recipe for dinner rolls…the best!!

    1. I’m thrilled these are now your go-to dinner rolls! I’m so glad you loved them and they are a hit with your granddaughter! I love the visual! Thank you for taking time to share your wonderful review and fun comments! Happy cooking!

  4. Re make ahead -wouldn’t these keep rising in fridge over a 2 day period ? Would it be better it refrigerate before second rise? 

    Thanks for the reply 

    Nancy 

    1. You could refrigerate them before the second rise, but I usually do afterwards and they turn out just fine. Either way works though. Thanks!

  5. An I found this vegan dinner rolls recipe ever best in the town taste thanks for sharing recipe

    1. Hi Mary. These are always gone quickly around my house as well! Thank you for sharing your comments, and I’m glad they were a hit!

  6. Hi, Can I use Extra virgin olive oil instaed of vegan butter. My MS diet means no coconut oil or palm oil.

  7. Hi Nora,

    The rolls were perfect! Do you think I can make hamburger buns by making the balls bigger?

    Thanks for a great recipe!

  8. Hi Nora.

    Do you have the same recipe in smaller amount? Maybe, half or 6 rolls.
    It’s just two of us and I’m just trying to learn how to do make these.

    I tried another lady’s recipe 3x and failed each time. Simple instructions “too easy to be true” type thing. The first time, was my mistake I suppose because I’m a novice Baker. I didn’t know about the yeast and used the wrong yeast. Now I have active yeast “Bread Maker”. It’s what the store had available.

    I really want to learn how to do this. Please help ♡
    Tiffany

    1. Hi Tiffany! It would work fine to cut the recipe in half. If you see in the recipe card where it says serving size, you can actually move the number from 24 to 12 and it will change the ingredient amounts for you. I don’t think I would try cutting it down to only 6 rolls though, I just don’t think it would work well. If you are new to baking I would suggest making a recipe exactly as written for best results. Like my notes say, if you are using regular yeast instead of instant, you will need to let the dough rise much longer, so make a note of that. Otherwise it should work just fine. I hope my instructions help, these are pretty easy to make! Best of luck, let me know how they turn out. 🙂

      1. Hi Nora♡.
        Well, I’m finished! They don’t look like the picture but taste good! They look the “crazy bread” from the pizza ? place.
        I’m not what happened but that’s how they turned out. The dough ball got big in the ? bowl. Then when I rolled the dough into a rectangle and cut into squares, it didn’t seem to rise up for the second time.

        I did take pictures and a brief video for my Novice Baker album via fb.

        Ok, well thanks for the recipe, I’ll keep practicing. The ad pop ups are all over the place.
        Tiffany Martinez

        1. I’m glad you enjoyed the rolls. When I first started baking rolls, mine looked a little crazy too. It takes some practice to get them to look smooth, but they taste the same either way. 🙂 Ads are how I’m able to offer all these recipes for free, but I don’t have hardly anything that pops up, and nothing that covers the screen completely. It’s a balance for sure, but ads are how I can run this website.

          1. I understand ♡ I’m looking forward to trying recipe again. I do hope that the “second rising” comes through this time.
            You’re great for replying all of your messages! You don’t have to reply to this one.
            I’m going to look around a bit for an easy bday cake to make. .
            Gratitude

  9. These rolls are so incredibly soft and amazing, I’ve made them twice now and never have enough left over to put in the freezer as they are eaten so fast. Taste better than non-vegan rolls I tried recently and stay soft in room temperature longer than store-bought rolls.
    I used regular dried yeast and oat milk. Will be following this recipe for all my future dinner rolls!

    1. Hi Lisa! I’m glad you love the rolls! I’m thrilled they will be your go to rolls! Thank you so much for using my recipes and for taking your time to share your review!

    1. Hi there! If you read further in step 3, you will see that at first you add 4 cups of flour, then you will add additional flour in 1/2 cup increments, until the dough is pulling away and is slightly sticky, soft and not too dry. Hope that helps!

  10. Seriously I will be making these again and again because they are the best dinner rolls! I took these to my (non vegan)family Christmas dinner and everyone talked more about these rolls then any other item! Thank you AGAIN, Nora!!!

  11. I used Bob’s redmill 1 to 1 baking flour and although they looked nothing like the picture(probably because of the gf flour) they turned out so good! Warmed up you can’t even tell they’re gluten free AND vegan! This will be my go to dinner roll recipe!

  12. I have a question regarding the amount of yeast – is 2 tablespoons correct? It sounded like alot to me. I made half the recipe and used 1 packet of instant yeast (equal to about 2 teaspoons). Rolls came out fluffy and amazing .

    1. Hi Allie! That is correct, it makes a lot of rolls. I’m sure a little less would work fine. Glad you enjoyed the rolls!

      1. I’m back here today making these AGAIN! They have become a regular thing in our house. I’ve made them using half whole wheat flour and they were fabulous! Tonight I’m using this recipe and making half of them bigger to use for veggie burgers and then I’ll pop the rest of the dough in the fridge and use it for dinner rolls later this week. I’ve tried a few other dinner roll recipes but this one is THE BEST and never lets me down! Thanks again Nora!!!

        1. Hi Michelle! Dinner rolls are so delicious! I’m glad that you love the rolls! I really like the idea of using them for veggie burgers! Thank you for sharing your great review and comments!

  13. I have tried multiple recipes for vegan dinner rolls, and these are by FAR the best!! They are perfectly fluffy, yeasty, and buttery. I halved the recipe and used regular yeast instead of rapid rise. They took only a little over an hour from start to finish. I will definitely be making these again! Thank you for a delicious recipe!

  14. Made a half batch of these today to test for Christmas! They came out perfectly and left my house smelling like a bakery.  I was worried about the dough rising but it poofed up nicely both times. Thanks for a great recipe, Nora! 

  15. These rolls are amazing!!! I halved the recipe and made the dough in my bread machine, then followed the rest of the instructions for forming and baking them. They came out perfect 🙂 

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