Vegan Dinner Rolls

Introduction

Imagine pulling a tray of warm, pillowy vegan dinner rolls from the oven: the aroma of browned, buttery crust mingling with faintly sweet maple notes, the promise of a tender, springy crumb that yields under your fingertips. Each roll is soft and slightly glossy on top, with a whisper of flaky salt giving a perfect contrast to the subtle sweetness. These are the kind of rolls that invite you to tear and share — steam rising as you pull them apart, butter (or plant-based spread) melting into the nooks, conversation flowing around a kitchen island.

This recipe is perfect for chilly weekend breakfasts, family dinners, holiday feasts, or any time you want the comfort of freshly baked bread without dairy. They’re straightforward enough for a weeknight bake yet special enough to serve at gatherings. Vegan-friendly and adaptable, these rolls are a cozy, crowd-pleasing staple that will make your kitchen smell like home.

Dish Snapshot

• Prep Time: 15 minutes (active) + 1 hour first rise + 45 minutes second rise
• Cook Time: 25 minutes
• Total Time: About 2 hours 25 minutes (including rises)
• Servings: 8 rolls
• Difficulty Level: Easy — beginner-friendly with basic kneading and shaping

Nutrition Highlights

Estimated nutrition per serving (one roll). Values are approximate and calculated from ingredient standard references (USDA FoodData Central) and aligned with guidance from reputable health sources such as the Mayo Clinic for portion context.

• Calories: ~168 kcal
• Protein: ~3.8 g
• Carbohydrates: ~30 g
  • Sugars: ~3.8 g
  • Fiber: ~1.0 g
• Fat: ~3.2 g
• Sodium: ~300 mg (varies with salt amount and sprinkle)

Note: These are estimates intended for general guidance. For precise dietary needs, please consult the USDA FoodData Central database or a registered dietitian. (Sources referenced: USDA FoodData Central; Mayo Clinic guidance on daily nutrient intake.)

Why You’ll Love It

• Comfort and aroma: The irresistible scent of just-baked rolls is pure comfort — warm, inviting and nostalgic.
• Inclusive and adaptable: Dairy-free and simple to make vegan-friendly without compromising flavor or texture.
• Social and shareable: They’re perfect for passing at the table, pulling apart for sandwiches, or serving with soups and stews during gatherings.
• Easy to personalize: The base recipe is forgiving and pairs beautifully with savory herbs, sweet glazes, or seeds — great for seasonal variations.

Step-by-Step Instructions

Ingredients (exact quantities)

• 125 ml almond milk (unsweetened, unflavoured)
• 60 ml warm water
• 1¼ tsp instant yeast
• 30 g dairy-free butter (melted)
• 275 g bread flour
• 1 tsp salt
• 20 g sugar
• ½ tbsp maple syrup
• ¼ tsp salt flakes (sprinkled on top, optional)
• For glaze: 1/2 tablespoon maple syrup + 1 tablespoon plant-based milk

Optional ingredients & substitutions

• Use soy milk, oat milk, or cashew milk instead of almond milk (same volume).
• Replace dairy-free butter with olive oil (slightly different texture) — use 25–30 g.
• Make them whole-grain: substitute up to 100 g of bread flour with whole wheat flour (may produce denser rolls; increase hydration slightly if needed).
• Use coconut sugar, cane sugar, or date syrup in place of sugar/maple (adjust sweetness).
• Add-ins: chopped herbs (rosemary, thyme), garlic powder, or 1–2 tbsp seeds (sesame, poppy) for topping.

Method: numbered steps

1. Warm the liquids: Heat 125 ml almond milk in the microwave for 20–30 seconds until warm (not hot). Warm 60 ml water to a similar temperature. Melt the 30 g dairy-free butter and let it cool slightly.
2. Combine liquids and sugar: In a large bowl or your bread machine pan, mix melted butter, warm water, warm almond milk, and 20 g sugar.
3. Activate the yeast: Sprinkle 1¼ tsp instant yeast over the almond milk mixture and let sit for about 5 minutes until it becomes slightly foamy (if using active dry yeast, ensure it blooms).
4. Add flour and salt (order matters): Add 275 g bread flour on top of the yeast mixture, then sprinkle 1 tsp salt on top of the flour. This keeps salt away from direct yeast contact until mixing.
5. Knead the dough: Knead by hand or let the bread maker knead for 5–10 minutes until the dough is smooth and springs back when gently pressed.
6. First rise: Place the dough in a large bowl (or leave in the bread machine pan), cover with a damp tea towel, and leave to rise for about 1 hour or until doubled in size.
7. Deflate and shape: Turn the risen dough out onto a floured surface and flatten gently with your knuckles to remove large air bubbles. Knead briefly (1–2 minutes) until it springs back.
8. Divide: Divide the dough into 8 equal balls. Dust each ball lightly with flour and flip so the floured side is down.
9. Form tight balls: Flatten a dough ball slightly, then pinch and fold the edge into the center repeatedly to create a tight, round ball. Turn the ball over so the pinched seam is underneath. Use the outer edge of your hand to roll and shape into a smooth sphere.
10. Second rise: Place the shaped balls onto a greased baking tray, cover with clingfilm or a towel, and leave to rise for 45 minutes until puffy.
11. Prepare glaze and preheat oven: Mix 1/2 tbsp maple syrup with 1 tbsp plant-based milk to make the glaze. Preheat your oven to 190°C (375°F).
12. Glaze and top: Brush the tops of each risen roll with the maple-milk glaze, and sprinkle with salt flakes if desired.
13. Bake: Bake in the preheated oven for 25 minutes, or until rolls are golden-brown and the tops are crisp.
14. Cool: Remove from oven and cool slightly on a rack before serving. Rolls will continue to set as they cool.

Practical tips

• Avoid overmixing: Knead until dough is elastic and slightly tacky — overworking can create tough rolls.
• Check doneness: Tops should be golden and firm. An internal temp around 190–200°F (88–93°C) for bread is a good gauge, though not strictly necessary for soft rolls.
• Yeast troubleshooting: If dough doesn’t rise, check yeast freshness and that the liquid was warm (not hot).
• Even sizing: Use a scale to divide dough into equal portions for uniform baking.

Best Pairings

• Classic: Warm with vegan butter or a mild plant-based spread.
• Savory dinner: Serve alongside stews, chilis, or soups (tomato bisque, vegetable stew).
• Brunch: Split and fill with scrambled tofu, roasted mushrooms, or maple-glazed tempeh.
• Snack: Tear and dip into olive oil mixed with herbs, or spread with jam for a sweet treat.
• Party platter: Use as mini sliders with vegan patties, avocado, and pickled onions.

Keeping it Fresh

• Room temperature: Store in an airtight container or resealable bag for up to 2 days. Keep away from direct heat or sunlight.
• Refrigeration: Not recommended for long-term storage (refrigeration can dry bread faster). If necessary, store up to 4 days in an airtight container; reheat to refresh.
• Freezer: Freeze cooled rolls in a freezer-safe bag or container for up to 3 months. To reheat, thaw at room temperature and warm in a 160°C (325°F) oven for 8–10 minutes or microwave briefly wrapped in a damp paper towel.

Chef’s Advice

• Flour choice matters: Bread flour gives better gluten structure and chew; if using all-purpose flour, expect slightly softer, less chewy rolls.
• Hydration balance: If dough feels too sticky after initial mixing, add flour 1 tbsp at a time. If too dry, add a teaspoon of warm water.
• Make ahead: Prepare the dough the night before, refrigerate after the first rise for a slow overnight ferment (longer flavor); bring to room temperature before shaping and finishing the second rise.
• Browning tip: For a shinier crust, brush with an extra glaze after 10 minutes of baking and return to oven.

Creative Twists

1. Herb & Garlic Dinner Rolls

   • Add 1–2 tbsp finely chopped fresh herbs (rosemary, thyme, or parsley) and 1 tsp garlic powder into the dough. Top with flaky salt and extra chopped herbs before baking.

2. Sweet Cinnamon Maple Rolls

   • After rolling into balls, press down and sprinkle a mixture of 2 tbsp brown sugar + 1 tsp cinnamon into each, rolling up into a soft swirl shape. Glaze with maple syrup after baking.

3. Gluten-Free Option (variation)

   • Use a gluten-free all-purpose flour blend formulated for baking (replace flour weight 1:1 but add 1–2 tsp xanthan gum if blend doesn’t contain it and increase hydration slightly). Texture will differ — extra care with rising times is needed.

All Your Questions Answered

Q: Can I use active dry yeast instead of instant?
A: Yes. Proof active dry yeast in warm water (with a pinch of sugar) for 5–10 minutes until foamy, then proceed. Use a slightly longer rise if needed.

Q: My rolls came out dense — what went wrong?
A: Possible causes: under-kneading, not enough rise time, old yeast, or too much flour. Ensure dough is elastic, allow full rises, and check yeast freshness.

Q: Can I make smaller rolls or more than 8 portions?
A: Yes — divide into more pieces for sliders (12–16). Adjust baking time downward by a few minutes for smaller rolls.

Q: How do I re-crisp rolls if they’ve gone soft?
A: Warm in a 160°C (325°F) oven for 5–10 minutes uncovered, or microwave briefly covered with a damp paper towel to refresh moisture (short bursts).

Q: Any healthier swaps to cut calories?
A: Reduce butter to 20 g or use olive oil; replace some white flour with whole wheat (up to 100 g) for more fiber — expect a denser result.

Conclusion

I hope these vegan dinner rolls become a new favorite in your kitchen — approachable, comforting, and endlessly adaptable. If you’d like another take on a similar recipe or step-by-step photos, check out this helpful guide from Vegan Dinner Rolls – Nora Cooks and a simple variation by Vegan Dinner Rolls | Minimalist Baker Recipes. Share your results, tweaks, and photos — I’d love to hear how you make them your own.

Vegan Dinner Rolls

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• Author: recipechangegmail-com
• Total Time: 145 minutes
• Yield: 8 rolls 1x
• Diet: Vegan

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Description

Soft, warm vegan dinner rolls with a hint of maple sweetness, perfect for any gathering.

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Ingredients

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• 125 ml almond milk (unsweetened, unflavoured)
• 60 ml warm water
• 1¼ tsp instant yeast
• 30 g dairy-free butter (melted)
• 275 g bread flour
• 1 tsp salt
• 20 g sugar
• ½ tbsp maple syrup
• ¼ tsp salt flakes (optional)
• For glaze: ½ tbsp maple syrup + 1 tbsp plant-based milk

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Instructions

1. Heat 125 ml almond milk until warm, and warm 60 ml water similarly.
2. In a bowl, mix melted butter, warm water, warm almond milk, and sugar.
3. Sprinkle yeast over the mixture and let it sit for about 5 minutes.
4. Add bread flour on top of the yeast mixture, then sprinkle salt on top of the flour.
5. Knead the dough for 5–10 minutes until smooth and elastic.
6. Place in a bowl, cover, and let rise for about 1 hour until doubled in size.
7. Deflate the dough gently and shape into 8 equal balls.
8. Place on a greased tray, cover, and let rise for 45 minutes until puffy.
9. Prepare glaze by mixing maple syrup with plant-based milk and preheat oven to 190°C (375°F).
10. Brush the rolls with glaze and sprinkle with salt flakes if desired.
11. Bake for 25 minutes or until golden-brown.
12. Cool slightly on a rack before serving.

Notes

These rolls are versatile and can be flavored with herbs or made sweet with cinnamon sugar.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breads
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 roll
• Calories: 168
• Sugar: 3.8g
• Sodium: 300mg
• Fat: 3.2g
• Saturated Fat: 0g
• Unsaturated Fat: 3.2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3.8g
• Cholesterol: 0mg