Vegan Dinner Rolls

4.97 stars (63 ratings)

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

Prep Time20

Cook Time15

Rising time1

Total Time1 35

Course: Side Dish

Cuisine: American

Servings: rolls

Calories: 153kcal

Author: Nora Taylor

Ingredients

2 cups unsweetened soy milk*
2 tablespoons instant rapid rise yeast*
1/4 cup granulated sugar
8 tablespoons vegan butter, softened
5-5 1/2 cups all purpose flour
2 teaspoons salt
2 tablespoons melted vegan butter

US Customary - Metric

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

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.
Milk - You may use any unsweetened plant milk, such as almond, cashew or even oat milk. Just make sure it is unsweetened and unflavored.
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.
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.
Gluten free - I haven't tested them with gluten free flour, but a mix might work. If you try it, let me know!

Nutrition