Description
These Vegan Dinner Rolls are soft, fluffy, and buttery without any dairy. Made with plant-based ingredients and simple methods, they are perfect for any dinner or holiday meal. The rolls rise beautifully and bake to golden perfection, then get brushed with melted vegan butter for a rich finish. Ideal for anyone looking for a delicious vegan bread option.
Ingredients
Scale
Main Ingredients
- 2 cups unsweetened soy milk
- 2 tablespoons instant rapid rise yeast
- 1/4 cup granulated sugar
- 8 tablespoons vegan butter, softened
- 5-1/2 cups all purpose flour
- 2 teaspoons salt
- 2 tablespoons melted vegan butter (for brushing)
Instructions
- Warm the Milk: Warm the soy milk in the microwave for 1-2 minutes until warm but not hot, similar to bath water temperature, to avoid killing the yeast.
- Activate the Yeast: In a stand mixer bowl or large mixing bowl, combine the warm soy milk, instant yeast, and sugar. Stir gently and let it sit for 3 minutes until the mixture becomes foamy, indicating the yeast is active. If no foam appears, start over with fresh yeast.
- Make the Dough: Add the softened vegan butter, 4 cups of flour, and salt to the yeast mixture. Using a dough hook on low speed or a spoon if mixing by hand, incorporate the flour. Gradually add the remaining 1-1/2 cups of flour half a cup at a time until the dough forms a soft, slightly sticky ball that pulls away from the bowl sides. Knead with the dough hook for about 5 minutes or knead by hand until smooth.
- First Rise: Transfer the dough to a lightly greased bowl, cover with a towel, and let it rise in a warm place for about 30 minutes until doubled in size.
- Shape the Rolls: Punch down the dough gently. On a lightly floured surface, pat the dough into a large rectangle, cut into 4 long strips, and then cut each strip into 6 squares, making 24 rolls. Smooth the tops by pulling seams downward and place rolls seam-side down on a quarter sheet pan or 9×13 inch baking dish, touching each other.
- Second Rise: Cover the rolls with a towel and let them rise for another 30 minutes until puffy.
- Bake the Rolls: Preheat the oven to 375 degrees Fahrenheit. Remove the towel and bake the rolls for 15 minutes until golden brown, checking to cover with foil if tops brown too quickly.
- Finish with Butter: Remove from the oven and immediately brush the tops with melted vegan butter for a shiny, flavorful finish.
- Serve and Store: Serve warm and enjoy. Store leftovers in a covered container or ziplock bag for up to 3 days, or freeze for longer storage.
Notes
- Stand mixer is optional; dough can be mixed and kneaded by hand for about 10 minutes until soft and smooth.
- Any unsweetened, unflavored plant milk (almond, cashew, oat) can substitute soy milk.
- Regular yeast can be used instead of instant rapid rise yeast, but rising times will increase to about 1 1/2-2 hours for the first rise and 30-60 minutes for the second rise.
- Use your favorite vegan butter brand such as Country Crock, Earth Balance, Miyoko’s, or Melt.
- Gluten-free flour might work, but this recipe has not been tested for gluten-free adaptation.
Nutrition
- Serving Size: 1 roll
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
