Vegan Parker House Dinner Rolls

5 from 1 vote

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!

Prep Time15

Cook Time25

Rise Time1 30

Total Time2 10

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Rolls

Calories: 129kcal

Cost: $4

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)

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.

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.

If you don't press down firmly enough when shaping the rolls they will pop open when baking. But, they will still be soft and delicious.

To store: Place the rolls into an airtight container and store at room temperature for up to 2 days, or freeze for up to a month.