Soft Vegan Dinner Rolls (Print Version)

Tender, fluffy vegan rolls crafted with dairy-free ingredients and simple pantry staples.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup (240 ml) unsweetened almond milk or plant-based milk
02 - 1/4 cup (60 g) vegan butter, melted
03 - 1/4 cup (50 g) organic cane sugar
04 - 1 packet (7 g or 2 1/4 tsp) active dry yeast

→ Dry Ingredients

05 - 3 cups (375 g) all-purpose flour plus extra for dusting
06 - 1 tsp fine sea salt

→ For Brushing

07 - 2 tbsp vegan butter, melted

# How to Make It:

01 - Warm plant-based milk until lukewarm (100°F). Pour into large bowl, add melted vegan butter and sugar, stir to combine. Sprinkle yeast over mixture and let sit 5–10 minutes until foamy.
02 - Add flour and salt to yeast mixture. Mix until soft dough forms.
03 - Knead dough on lightly floured surface for 8–10 minutes until smooth and elastic.
04 - Place dough in lightly oiled bowl, cover with clean towel, let rise in warm place for 1 hour until doubled in size.
05 - Punch down dough and divide into 12 equal pieces. Shape each piece into smooth ball and place in greased 9x13-inch baking dish.
06 - Cover again and let rise for 30 minutes until rolls are puffy.
07 - Preheat oven to 375°F.
08 - Bake rolls for 18–20 minutes until golden brown on top.
09 - Remove from oven and immediately brush tops with melted vegan butter. Let cool slightly before serving.

# Expert Advice:

01 -
  • These rolls fool everyone with their incredibly buttery flavor and pillowy soft texture
  • The dough is surprisingly forgiving and comes together with basic pantry ingredients you probably already have
  • Nothing beats pulling warm, fresh bread straight from the oven on a weeknight
02 -
  • I learned the hard way that overheating the milk kills the yeast instantly, so when in doubt, cooler is always safer
  • The windowpane test, where you stretch a small piece of dough until it's thin enough to see light through, is the best way to know your kneading is done
03 -
  • If your kitchen runs cold, I create a warm spot by turning on the oven for exactly one minute, then turning it off and placing the dough inside with the door closed
  • The trick to uniform rolls is using a kitchen scale to weigh the dough portions, but even imperfect shapes taste just as delicious

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