Dinner rolls are the perfect side to any meal, but I especially love them with Crispy Tofu Nuggets, Vegan Turkey Roast with Easy Gravy, Vegan Chicken or The Best Vegan Meatloaf. You won’t believe how easy they are to make, and I’ll teach you a simple trick for making smooth, rounded rolls every time. Most dinner roll recipes call for eggs, but I’m here to tell you that eggs are totally unnecessary in a dinner roll. Of course, they usually have plenty of dairy butter as well, but that is easy to replace with your favorite vegan butter. No one will ever guess these fluffy, soft, delicious rolls are vegan. There is nothing better than the smell of fresh rolls out of the oven, and it’s hard to have a holiday meal without them! I love sopping up any leftover gravy on my plate with a roll. Looking for a biscuit recipe instead? Check out my flaky Southern Style Vegan Buttermilk Biscuits.
Ingredients needed (with substitutions)
Unsweetened soy milk – While I used soy, other plant milks work just as well. Go for a creamy milk if possible, as it will add richness to the dough. Almond, cashew, coconut or even oat milk is a fine choice. I would avoid rice milk as it’s a bit too watery. Make sure whatever milk you use is unsweetened and unflavored. Instant, rapid rise yeast – This helps speed up the process as it works more quickly than regular yeast. I almost always use it when baking bread or cinnamon rolls. But feel free to use regular yeast, they will just need a longer rise time. Granulated sugar – I always use organic granulated sugar, as I can be sure it’s vegan friendly. I’m sure coconut sugar would work, but the rolls will come out a bit darker. Vegan butter – I used Country Crock sticks here, and I have been loving them lately. Use your favorite vegan butter, such as Miyoko’s, Earth Balance or Melt. Necessary for that buttery flavor. Flour – I haven’t tried them using anything but all purpose white flour. They would probably work with whole wheat but they would be very dense. A gluten free mix might work, but I haven’t tested it. Salt
How to make vegan dinner rolls
(This is simply an overview with photos, see recipe card below for the complete, printable recipe.)
Gently punch down the dough, then pat it down into a rectangle on a lightly floured surface. Cut the dough into 4 long strips, then cut each strip into 6 pieces. You should end up with 24 rolls. To make them smooth on top, pull the seams downward and place the less-smooth side down. Cover again with the towel and let rise another 30 minutes. Towards the end of the 30 minutes, preheat the oven to 375 degrees F.
Remove the towel and bake for 12-15 minutes, until golden brown on top and done in the middle. If the top gets too brown, cover lightly with a piece of foil. Remove from oven and immediately brush on vegan butter. Serve and enjoy!
Can I freeze the dough?
Yes, you can freeze the dough. I recommend cutting the dough and freezing as balls of dough, perhaps in a tray or freezer bag. Make sure the dough is thawed before baking. You can also freeze leftover cooked rolls.
Can I prepare rolls ahead of time?
You can! Prepare the rolls as instructed up until baking, then cover with plastic wrap and refrigerate for up to 2 days before baking. Let them sit at room temperature for 30 minutes before baking.
More vegan recipes to serve with rolls
Vegan Ham Roast with Maple Glaze Vegan Scalloped Potatoes Vegan Pot Pie Lentil Loaf Easy Vegan Potato Soup Vegan Stew – Classic & Hearty
