This Vegan Dinner Rolls recipe is an easy-to-make yeast roll that you will not believe is eggless and dairy-free! They bake up light and soft and are the perfect addition to any dinner table. And they only require 6 ingredients!
A Holiday table has to have a homemade bread or biscuit on it! Sometimes I'll make a batch of my Easy Vegan Focaccia, or if I am short on time, Vegan Buttermilk Biscuits or Vegan Soda Bread are always great options too! They just make the meal feel more special.
But these Vegan Dinner Rolls are my favorite of all. They are simple to make and bake up impossibly soft and buttery. And you only need 6 ingredients to make them! Plus, they freeze beautifully, so you can make them ahead of time and just warm them up before serving them. So let's make them.
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Why You'll Love This Recipe
- This recipe is simple to make and has clear step-by-step instructions.
- You only need 6 easy-to-find ingredients to make it!
- These Vegan Dinner Rolls are dairy-free and eggless, so anyone can enjoy yhem.
- They bake up pillowy soft and buttery.
- And most importantly, they are absolutely delicious!
Ingredients
Flour: Regular all-purpose, here. I always recommend King Arthur brand.
Salt: Salt is a requirement for bread! It aids in gluten formation in addition to adding flavor.
Non-Dairy Milk: I used oat milk, but any plain non-dairy milk will work.
Vegan Butter: I used Country Crock Plant Butter. It makes the rolls tender and moist.
Sugar: These rolls aren't sweet. The sugar and butter enriches the dough which keeps thee rolls super soft and pillowy.
Active Dry Yeast: Make sure your yeast isn't expired!
Special Equipment
You need a stand mixer with the dough hook attachment for this recipe.
Other tools that aren't required, but are helpful, are a bowl scraper to help handle the dough, and a bench knife, and a kitchen scale to help portion the Vegan Dinner Rolls!
Instructions
Step 1. In the bowl of a stand mixer, combine warm non-dairy milk, sugar, and active dry yeast.
Stir to combine, then set aside to allow the yeast to bloom for 5-10 minutes, until it looks foamy.
Step 2. Add non-dairy butter, flour, and salt.
Stir on low with the dough hook until the ingredients are completely combined and the dough looks shaggy.
Then, turn the mixer up to medium and knead the dough for 5 minutes.
Step 3. Scrape the dough into an oiled bowl.
It will be a little sticky at this stage and that is okay!
Step 4. Let the dough rise for 1 ½ hours, or until it has doubled in size.
Step 5. Portion the dough into 15 equal pieces. If you have a kitchen scale, the vegan dinner rolls should be about 2 ounces per roll.
If you don't have a scale, just do your best!
Step 6. Roll each piece of dough into a tight ball.
Step 7. Place them into a buttered 9" by 13" pan, spacing the dough balls evenly.
Then, cover with a kitchen towel and allow the rolls to rise for 30 minutes, or until the dough balls are all touching each other.
Step 8. Brush the tops of the rolls with melted vegan butter and sprinkle them with flaky sea salt.
Bake the rolls in a 350°F oven for 25-27 minutes, or until the tops of the rolls are golden brown.
Serve warm.
Recipe FAQs
If you are not consuming the rolls on the same day, I recommend freezing them.
Place them in a freezer bag or an airtight container and store in the freezer for up to one month.
The addition of butter, sugar, and milk is what makes dinner rolls fluffy and tender. Adding these ingredients enriches the dough.
My favorite is oat milk, for its neutral flavor.
My favorite is Country Crock Plant Butter Sticks.
Expert Recipe Tips
The dough will still be sticky after it is kneaded. That is okay! The flour will continue to absorb as the dough rises, and this higher hydration produces light and fluffy vegan dinner rolls.
By the time the dough has risen, you will be able to handle it easily with just a little flour on your work surface.
Looking for More Holiday Recipes?
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📖 Recipe
Vegan Dinner Rolls
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 Bowl Scraper
- 1 9"x13" Bak1ng Pan
- 1 Pastry Brush
- 1 Kitchen Scale optional
Ingredients
- 1 ¼ Cups Non-Dairy Milk, warmed to about 100*F I used oat milk
- 2 tablespoon Granulated Sugar
- 2 ¼ teaspoon Active Dry Yeast
- 6 tablespoon Non-Dairy Butter, melted and cooled I used Country Crock Plant Butter Sticks
- 3 ¼ Cups All-Purpose Flour
- 1 tsp Kosher Salt ¾ teaspoon if using table salt
To Top the Rolls
- 3 tablespoon Non-Dairy Butter, melted (for brushing)
- Flaky Sea Salt optional
Instructions
Mix the Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, combine warm non-dairy milk, sugar and yeast. Stir and set aside for yeast to bloom for 5-10 minutes. It should look frothy. See note!1 ¼ Cups Non-Dairy Milk, warmed to about 100*F, 2 tablespoon Granulated Sugar, 2 ¼ teaspoon Active Dry Yeast
- Add melted non-dairy butter and stir to combine.6 tablespoon Non-Dairy Butter, melted and cooled
- Add flour and salt and stir on low until all the flour is incorporated and a shaggy dough forms. Then, turn the mixer up to medium and knead the dough for 5 minutes.3 ¼ Cups All-Purpose Flour, 1 teaspoon Kosher Salt
- Use a bowl scraper or a spatula to scrape the dough into a lightly oiled bowl and cover with a dish towel, and let rise until the dough doubles in size, 1 ¼ to 1 ½ hours. See note!
Shape the Rolls
- Butter or grease a 9" by 13" baking pan.
- Lightly flour your work surface and turn the dough onto it. Divide the dough into 15 equal pieces. If you have a kitchen scale, the portions are about 2 ounces. If you do not have a kitchen scale, just do your best.
- Shape each portion of dough into a tight ball.
- Place the dough balls into a prepared 9" by 13" baking pan, three across the short way and 5 down the long way. Space them evenly. Then, cover the pan with a dishtowel and allow the dough to rise for 30 minutes or until the rolls are all touching each other.
- Preheat oven to 350*F.
- Brush the tops of the rolls with melted non-dairy butter and a sprinkle of flaky sea salt and bake in a 350*F oven for 25-27 minutes or until the tops of the rolls are golden brown.3 tablespoon Non-Dairy Butter, melted (for brushing), Flaky Sea Salt
- Serve warm.
Betsy Baun says
My dad always made the best dinner rolls. Recently my daughters said how much they missed them. I decided to try these today, and they are wonderful “. Thank you. Thank you. Mine aren’t quite as pretty as yours, but I’ll keep working on them. Next!
Brb.
Megan Calipari says
So happy you all liked them! Bread making definitely takes a little practice, but that just means eating more rolls!