Vegan Dinner Rolls
This Vegan Dinner Rolls recipe is an easy-to-make yeast roll recipe that you will not believe is eggless and dairy-free! They bake up pillowy soft and they freeze really well.
Servings: 15 Rolls
Calories: 175kcal
Cost: $4
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.
Notes
Make sure your yeast is not expired before beginning this recipe!
The dough will still be sticky after kneading it. That is okay! The flour will continue to absorb as the dough rises.
Nutrition
Serving: 1Roll | Calories: 175kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 221mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg