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vegan dinner rolls on a plate ready to serve

Vegan Dinner Rolls

  • Author: Verna Rindler
  • Total Time: 2 hours 10 minutes
  • Yield: 15 Rolls 1x
  • Diet: Vegan


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!


  • 1 cup warm unsweetened soy milk (pretty warm but not hot - approx. 110°F) 
  • 2 and 1/4 teaspoons active dry yeast or 1 packet (to use instant yeast see notes*)

  • 1 teaspoon sugar (to activate yeast)

  • 1/3 cup vegan butter, melted

  • 1/3 cup plain vegan yogurt, or sub more plant milk 

  • 1/4 cup granulated sugar 

  • 3 and 3/4 cups All purpose flour plus 1/4 cup more flour as needed*

  • 1 teaspoon salt

  • 1 tablespoon melted vegan butter (for brushing baked buns)


  1. Make the dough: In a microwave safe bowl heat the milk until warm, not hot. Transfer warm milk to the base of your stand mixer (or bowl). Sprinkle on the yeast and 1 teaspoon sugar and give a quick stir with a wooden spoon. Let proof for 5 minutes or so, the yeast should froth up to the top. (if it doesn't your yeast is expired, start over with fresh yeast)

  2. Add in melted butter, rest of sugar and vegan yogurt. Mix with spoon until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form (If using instant yeast or quick yeast see notes section*)

  3. Knead dough: Now place the dough hook on a stand mixer and knead the dough on medium speed for 5-6 minutes.( I use 4 speed setting on my kitchen aid mixer) the dough should form into a ball and be slightly sticky but not stick to your fingers, if too sticky add 1 tablespoon of flour at a time fully incorporating after each addition until the texture is achieved. If you don’t have a stand mixer knead by hand for 6-7 minutes.

  4. First rise: Transfer dough to a large well oiled bowl (approx 1 to 2 tsp oil) turn a few times to coat. Cover tightly with plastic wrap, foil or a clean dish towel and let rise for 1 hour to 1 and 1/2 hours in a warm place until roughly doubled in size (first rise) . I preheat my oven early and sit the bowl beside it.

  5. Form rolls: Turn dough onto a very lightly floured surface, punch down gently and break into 3 pieces. Form each piece into a rectangle shape and divide each rectangle into 5 pieces, roughly the same size.(15 balls total) Form each piece into a ball. Evenly place dough balls into the prepared baking dish.

  6. Second rise: Cover with plastic wrap or preferred covering and let rise for 30-45 minutes or until roughly doubled in size.

  7. Bake: Uncover and bake for 25-28 minutes until golden brown and cooked in the middle. Cover loosely with foil towards the end of baking if the tops are browning too quickly. Remove from the oven and brush with melted vegan butter. (could sprinkle a wee bit of kosher salt on tops also) Let cool for a few minutes before serving. Enjoy! For step by step photos, tips and more see above post. 


  • Yeast: To use instant yeast: use 1 tablespoon and follow the same directions. Just no need to proof yeast just add with rest of wet ingredients followed by flour, salt, etc.. rise time will be shorter. My preference is almost always active dry yeast.
  • Flour: can use bread flour instead of all purpose the rolls will be chewier 
  • Plant milk: use any unsweetened plant milk you like, almond, cashew, oat milk, etc..
  • Store: leftovers rolls will keep in a ziploc bag or container for up to 3 days or in the fridge for a week and freeze well up to 3 months.
  • Make ahead option: To make dinner rolls ahead or night before: Once rolls are arranged in the pan (before second rise) wrap tightly with plastic wrap and refrigerate overnight. When ready to bake, bring rolls to room temperature. Let rise in a warm place for 30-45 minutes to 1 hour. Bake as directed.
  • Freeze dough balls: Freeze the individual balls on a lined tray, once frozen add them to a large freezer bag or container keep in freezer for up to 3 months. Let them thaw before baking as normal.
  • Rolls can also be baked on a rimmed baking sheet or a well seasoning large cast iron skillet.
  • Gluten free: this recipe has not been tested with gluten free flour.
  • Prep Time: 15 Minutes
  • Rise time: 90 Minutes
  • Cook Time: 25 Minutes
  • Category: Snacks & Sides
  • Method: Stand mixer and oven
  • Cuisine: American, Canadian

Keywords: vegan dinner rolls, vegan dinner buns