This Vegan Parker House Dinner Rolls recipe is an easy-to-make yeast roll recipe that you will not believe is eggless and dairy-free!
Making homemade dinner rolls seems like a daunting task, but it is worth so it. These Vegan Parker House Dinner Rolls are soft, pillowy and buttery. And this batch makes 25-28 dinner rolls that freeze really well. So, you can defrost them and have fresh rolls whenever the craving strikes.
I love making yeasted doughs like these rolls or my Easy Vegan Focaccia. But if yeasted dough feels really daunting and time consuming, no worries. Make my Vegan Buttermilk Biscuits, Vegan Soda Bread or my Vegan Cornmeal Drop Biscuits instead!
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What are Parker House Rolls
Parker House Rolls Originated at the Parker House Hotel in Boston. They are a soft and buttery dinner roll with a distinctive shape.
The dough is formed into flat circles and folded over onto itself to create a semi circle.
Parker House Roll dough is made with melted butter, milk and a touch of sugar. This keeps the inside of the rolls light and soft while the exterior has a nice thin crust.
Ingredients
You only need 6 ingredients to make these dairy-free yeast rolls. Here is what they are:
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, but I also highly recommend Earth Balance Soy-Free Buttery Sticks.
Sugar: These rolls aren't sweet. The sugar and butter enriches the dough which keeps it super soft and pillowy.
Yeast: To make sure these rolls rise!
Mixing the Dough
This Vegan Parker House Dinner Roll dough is so easy to mix together.
First, combine warmed dairy-free milk, sugar and yeast in a large bowl and allow the yeast to bloom for 5 minutes.
Next, add the melted butter and stir.
Then, add the flour and salt and stir until a shaggy dough forms.
Now, flour your work surface and knead the dough for 5 minutes.
Finally, add the dough to a lightly oiled bowl, cover with a towel and allow the dough to rise for 1 ½-2 hours.
Shaping The Rolls
These eggless dinner rolls are perfect for beginners because of how they are shaped.
First, pat the dough out into a rectangle that is between ¼" and ½" thick.
Then, cut circles with a biscuit cutter. This makes shaping the rolls basically fool-proof.
Next, brush the top of the round with butter.
Finally, fold the circle onto itself to create a semi-circle and then press the center with a finger to seal it. Now these Vegan Parker House Dinner rolls have that iconic shape.
Occasionally one or two will pop open during baking, but that's okay.
My Favorite Cookie and Biscuit Cutters
You need a biscuit or cookie cutter for this Vegan Parker house Dinner Rolls recipe. I love having a round cookie cutter set like this one. It gives me so many size options and is great for storage.
For this recipe, I like a cutter that is about 2 ¾ inches in diameter.
Storage
To store these Vegan Parker House Dinner Rolls, first allow them to cool completely.
If you are not consuming the rolls on the same day, I recommend freezing them.
Then, place them in a freezer bag or airtight container and store in the freezer for up to two months.
Defrost in a toaster oven or in the microwave.
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📖 Recipe
Vegan Parker House Dinner Rolls
Equipment
- 1 Large Bowl
- 1 Wooden Spoon
- 2 Baking Sheets
- Parchment Paper
- 1 2 ¾" Cookie or Biscuit Cutter
- 1 Pastry Brush
Ingredients
- 1 ½ Cups Non-Dairy Milk, warmed to about room temperature I used oat milk
- ¼ Cup Sugar
- 2 ½ teaspoon Active Dry Yeast
- 6 tablespoon Non-Dairy Butter, melted and cooled I used Country Crock Plant Butter Sticks
- 4-4 ½ Cups All Purpose Flour
- 1 tsp Kosher Salt ¾ teaspoon if using table salt
- 3 tablespoon Non-Dairy Butter, melted (for brushing)
Instructions
Mix the Dough
- In a large mixing bowl, combine warm non-dairy milk, sugar and yeast. Stir and set aside for yeast to bloom for 5 minutes.1 ½ Cups Non-Dairy Milk, warmed to about room temperature, ¼ Cup Sugar, 2 ½ teaspoon Active Dry Yeast
- Add melted non-dairy butter and stir to combine.6 tablespoon Non-Dairy Butter, melted and cooled
- Add 4 cups of flour and salt. Stir until a shaggy dough forms then turn the dough out onto a floured countertop and knead for 5 minutes or until the dough is smooth. Add a little flour as you go to keep the dough from sticking to the counter. You may need up to ½ cup more flour.4-4 ½ Cups All Purpose Flour, 1 teaspoon Kosher Salt
- Place the dough into a lightly oiled bowl and cover with a dish towel and let rise until the dough doubles in size, 1 ½-2 hours.
Shape the Rolls
- Line 2 baking sheets with parchment.
- Lightly flour your work surface and turn the dough onto it. Pat the dough into a rectangle that is between ¼" and ½" inch thick. Using a biscuit cutter that is about 2 ¾ inches in diameter, cut as many circles as possible from the dough. Peel the scrap away and gently press it into a pile and cover with a dish towel.
- Brush the tops of the circles with melted non-dairy butter and fold each circle in half, pressing to seal with your pointer finger. Be sure to press firmly. The is what will seal the rolls. You should nearly press through the roll. See note.3 tablespoon Non-Dairy Butter, melted (for brushing)
- Transfer to a parchment-lined baking sheet leaving about 2 inches of space between each roll to allow for rising.
- Repeat the with the scrap until no more dough remains. Your last few may look a little wonky, but they will still taste great.
- Brush the tops of the rolls with non-dairy butter and cover the baking trays with dishcloths to let the rolls rise for 30 minutes.
- Preheat oven to 350* after the rolls have been proofing for 25 minutes. When the oven is preheated bake the rolls on the middle and top racks of your oven for 23-26 minutes or until they are lightly golden.
- Let cool slightly before serving.
Notes
Nutrition
Let me know how you liked this recipe!
Betsy Baun
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
So happy you all liked them! Bread making definitely takes a little practice, but that just means eating more rolls!