These soft and buttery Vegan Dinner Rolls are easy to make with 7 simple ingredients. This step-by-step guide is beginner-friendly and produces fluffy rolls with golden tops every time!
Learn how to make Vegan Dinner Rolls at home! It’s easy, and all you need are 7 pantry-staple ingredients. They always turn out soft and buttery with irresistible golden tops.
Active dry yeast, vegan yogurt, milk, and butter, and all purpose flour are the stars of the show. Together, they form an enriched dough that gives these homemade dinner rolls lift, moisture, and an irresistible texture. You’ll never go back to storebought rolls after trying them for yourself.
You can even make them ahead of time or keep them in the freezer until the holidays arrive. These fluffy rolls are a must with the vegan Thanksgiving turkey, to soak up the last of the gravy on the plate, or for quick and easy vegan ham sandwiches. They’re truly perfect for any meal, not just dinner!
Baking homemade dinner rolls is a breeze with these staple ingredients:
- Soy milk - Unsweetened dairy free milk is warmed up and used to proof the yeast. Usually, water is used for this step but the fat and protein in milk help the rolls turn out extra moist and soft. If you don’t have soy milk, you can use oat, almond, or cashew milk instead.
- Yeast - I used active dry yeast, which needs to be activated in warm milk and sugar before being added to the dough. Always check the expiration date on your yeast first!
- Sugar - White granulated sugar will “feed” the yeast while adding flavor and balance to the dough.
- Vegan yogurt - This is a great replacement for eggs in vegan dinner roll recipes. It binds the dough together while adding structure, lift, and a subtle tangy flavor. My favorite is unsweetened coconut yogurt! If you don’t have vegan yogurt, use more plant milk instead.
- Vegan butter - Melted vegan butter is crucial in this rich dough and should not be skipped. The fat from the butter is what gives the rolls their deliciously soft texture. Without it, the rolls would be crusty and light instead.
- All purpose flour - You can use bread flour instead of all purpose. It contains more protein, which will give the rolls a chewier texture. I haven’t tested this recipe with gluten free flour. Instead, try this gluten free vegan dinner rolls recipe by Make It Dairy Free.
How to make vegan dinner rolls
Step 1: Activate the yeast. Heat the milk until it’s warm. Sprinkle the yeast and sugar on top and stir to combine. Let it bloom for 5 minutes; it should be frothy on top after.
Step 2: Make the dough. Gently mix the melted butter, sugar, and vegan yogurt in with the yeast mixture. Next, stir in the flour and salt until a dough begins to form.
Step 3: Knead. Use the dough hook on a stand mixer to knead the dough until it forms into a ball and feels slightly sticky. If you don’t have a stand mixer, knead it by hand for 6 to 7 minutes.
Tip: If the dough is really sticky at this point, incorporate 1 tablespoon of flour at a time until it firms up slightly.
Step 4: Let it rise. Transfer the dough to an oiled bowl and turn it until all sides are coated. Cover with plastic wrap and let it rise in a warm place until it’s doubled in size.
Step 5: Form the rolls. Punch down the dough and turn it out onto a lightly floured surface. Break it into 3 pieces, then break those pieces into 5. You should have 15 dough balls in the end. Place them in a prepared baking dish.
Tip: The dinner rolls can be baked in a 9x13 rectangular baking dish, on a rimmed sheet pan, or in a large cast iron skillet.
Step 6: Second rise. Cover the dish with plastic and leave them to rise until they’re doubled in size.
Step 7: Bake. Bake the dinner rolls until they’re golden brown. If they’re browning too quickly, cover the tops with a layer of foil. Brush the rolls with melted vegan butter when they’re done and enjoy! For full ingredients and instructions see printable recipe card below.
Tips for baking with yeast
- You don’t want the milk to be TOO warm - It should be warm to the touch but not burn your fingers (too hot and it will kill the yeast). Around 110°F is perfect.
- If the yeast and milk mixture didn’t froth, this means your yeast is likely dead or expired. It’s best to start over with fresh yeast.
- If using instant yeast - Use 1 tablespoon of instant yeast and follow the directions as normal. According to Serious Eats, instant yeast is “dry yeast that's ready for use the instant you open the package.” It does NOT need to be bloomed before you make the dough; just add it with the rest of the wet ingredients followed by the flour, salt, etc.
Flavored dinner rolls
These soft dinner roll dough can be made even more irresistible with your own custom flavor. Stir any of these herbs, seeds, or seasonings in with the dry ingredients:
- Minced garlic
- Sesame seeds
- Flax seeds
Once they’re done baking, brush the tops with melted vegan butter or vegan garlic and herb butter. From there, sprinkle a little sea salt, everything bagel seasoning, fresh parsley, or vegan parmesan cheese on top.
Can you make them ahead of time?
Yes, you can easily make vegan dinner rolls ahead of time! After the dough balls are assembled in the baking dish (but have not gone through their second rise), wrap the top in plastic and refrigerate overnight.
Let the rolls sit on the kitchen counter until they come down to room temperature, then let them rise in a warm place until doubled in size. Bake as directed.
Storing and freezing dinner rolls
Storing: Store the baked rolls in an airtight container or ziplock bag at room temperature for up to 3 days. They should stay fresh for about 1 week in the fridge.
Freezing the dough: It’s best to freeze the individual balls of dough rather than the large dough ball. Once frozen wrap them in plastic or freezer bag and freeze them for up to 3 months. Let them thaw before baking as normal.
Freezing the rolls: The baked rolls can be frozen in an airtight container or ziplock bag for up to 3 months.
Looking for more homemade bread recipes to try?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print