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Looking down on dinner rolls in a baking dish, with some of them turned sideways.
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Easy Vegan Dinner Rolls

These vegan dinner rolls are tender and buttery, perfect for your next vegan dinner. Follow these instructions to make these yeast rolls tonight.
Course Bread
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Servings 14 rolls
Calories 149kcal

Ingredients

  • ½ cup water
  • ½  cup plant-based milk , plain (not vanilla flavored)
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons fast rise active-dry yeast (1 packet)
  • 3 cups all purpose flour (or bread flour)
  • 1 teaspoon salt
  • ¼ cup vegan butter , melted

Topping

Instructions

  • Make the Dough: Combine the water and milk together in a microwave-safe bowl. Microwave for about 20 to 30 seconds, until the liquid becomes just lukewarm. You should be able to insert your finger in the liquid and not feel a notable difference.
  • Add the sugar and sprinkle the yeast over the top. Stir and set aside.
  • To the bowl of a stand mixer (or mixing bowl if you don't have a stand mixer) add the remaining sugar, melted vegan butter, salt, and 1 cup flour. With the paddle attachment, mix/beat on low speed until combined, scraping down the sides of the bowl as needed. Then add the yeast mixture and the remaining flour. Beat on medium speed until the dough begins to pull away from the sides of the bowl (around 2 minutes). Add a tablespoon or two of additional flour if the dough is too wet. You want the dough to be slightly sticky.
  • Knead the Dough: Switch to a dough hook and knead the dough on medium speed for 3 minutes. If you don't have a stand mixer, transfer the dough to a clean and lightly floured surface and knead by hand for 3 minutes.
  • First Rise: Transfer the dough ball to a large bowl sprayed with vegetable oil. Turn the dough ball to ensure all sides are covered with oil. Cover with plastic wrap or a kitchen towel and place in a warm, dry place to allow the dough to rise until it's doubled in size, roughly an hour or more. See post on ideas for where to let dough rise.
  • When the dough has risen, spread vegetable oil across the bottom and sides of a 9x13 baking dish.
  • Shape the dough balls: Punch down the dough, then divide it into 14 to 16 equally-sized pieces. Dip each ball in the oil from the pan and gently pull the sides down, working the dough until it's the shape of a ball. It can help you work the dough if you occasionally touch your fingers into the oil in the pan. Place the dough balls about 1" apart in the prepared pan.
  • Second Rise: Cover the pan with plastic wrap or a dampened kitchen towel. If using a sheet of plastic wrap, spray it with vegetable spray (so the plastic won't stick to the rising rolls). Cover and let rise 30 to 40 minutes until doubled in size.
  • Bake: When you're ready to bake, heat your oven to 350°F (177°C). When the oven is at the correct temperature, remove the cover from the rolls, and place the pan in a lower rack in the oven. Bake for 25 minutes, until golden brown on top.
  • Remove them from the oven. Immediately brush with a thin layer of melted vegan butter. These rolls are best when served warm, but can be made ahead, frozen or refrigerated, and heated up prior to serving.

Notes

*Yeast rises best in a moist environment so lean on the side of the dough being too sticky rather than too dry.
**If you want the rolls to rise nice and high, using a smaller dish (like a square 9X9 baking pan) is better.
Make-ahead Tips: Cover the dough ball in plastic wrap and either freeze or refrigerate. In addition, you can freeze dough balls (before they have risen) by putting them on a tray and placing them in the freezer, once frozen, transfer to a freezer bag.
If you're working with refrigerated or frozen dough, be sure to allow additional rising time in the subsequent step.
To make evenly sized rolls, weigh the entire ball of dough and then divide by 12 and measure each individual dough ball.

Nutrition

Calories: 149kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 210mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg