Description
Soft, fluffy vegan dinner rolls made without eggs or dairy! Perfect for holidays, meal prep, or everyday plant-based comfort food.
Ingredients
-
3 ½ cups all-purpose flour (plus extra for dusting)
-
2 ¼ teaspoons active dry yeast (1 packet)
-
1 cup warm plant-based milk (e.g., almond or soy, ~110°F/43°C)
-
¼ cup maple syrup or granulated sugar
-
¼ cup vegan butter (melted, plus more for brushing)
-
½ teaspoon salt
-
Optional: garlic powder, chopped herbs, or vegan shredded cheese
Instructions
-
Activate the yeast: In a bowl, combine warm plant milk and maple syrup. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
-
Make the dough: In a large bowl, combine flour and salt. Add yeast mixture and melted vegan butter. Stir until a dough forms.
-
Knead: Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Or use a stand mixer with a dough hook.
-
First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
-
Shape rolls: Punch down the dough, divide into 12 equal portions, and shape each into a smooth ball. Arrange in a greased baking dish.
-
Second rise: Cover and let rise again for 30–45 minutes, until puffy.
-
Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, or until golden brown.
-
Brush & serve: While still warm, brush tops with melted vegan butter for a soft, glossy finish.
Notes
-
Don’t overheat plant milk—too hot will kill the yeast. Aim for 105–110°F (40–43°C).
-
Use fresh yeast to ensure a good rise.
-
Let rolls rise fully for the fluffiest texture.
-
Customize the flavor with herbs, garlic, or vegan cheese in the dough.
-
Freeze leftover rolls after baking for easy future meals—just reheat in the oven.
-
Brush with garlic-herb vegan butter after baking for an extra flavor punch.
- Prep Time: 20minutes
- Cook Time: 25minutes