The Best Dinner Rolls
This is THE classic recipe for vegan dinner rolls that will become a staple in your household. Fluffy, tall, buttery, and delicious!
- 2 cups soy milk
- ½ cup water
- 8 tbsp vegan butter
- ⅓ cup granulated sugar
- 1 pack (2¼ tsp) active dry yeast
- 1½ tsp salt
- 5-6 cups all-purpose flour
- 2 tsp grapeseed oil
- 1 tbsp vegan butter for greasing
- 2 tbsp leftover flour for dusting
- 1 tbsp vegan butter for brushing dough
- Put a large sauce pan on the stove on low heat. Add the soy milk, water, and the 8 tbsp butter. Stir with a spatula as the butter melts into the liquid.
- Using your finger, keep testing the temperature of the liquid. The liquid is perfect when it feels hot but does not burn your finger. You do not want the liquid to get above 115 degrees F. If the liquid gets hotter than this, take it off the stove and allow it to cool until it feels hot, but does not burn.
- Once at temperature, turn off the stove and pour the liquid into your stand mixer's bowl. Stir in the sugar now until thoroughly incorporated.
- Add the yeast and mix with a whisk. Let sit for 5 minutes. After this time, you should see the yeast has bloomed in the liquid.
- Now add the salt, turn on the stand mixer, and add the flour in 1 cup at a time, scraping the sides of the bowl from time-to-time to make sure the flour is thoroughly incorporated. Stop at cup 5.
- Once around cup 5, you will want to watch how the dough is sticking to the sides of the bowl to see how much more flour you should add. The dough no longer needs flour when the dough doesn't stick to the sides of the bowl in the mixer as much, holding onto the dough hook more before falling off. Stop adding flour at this point. Watch video to see this in action.
- Kneed the dough for 5 minutes in the mixer.
- Use the oil to grease the inside of a large mixing bowl. Remove the dough from the stand mixer and place into the large mixing bowl. Put a linen dish cloth on top of the bowl to keep dust/bugs out. Let rise for 30 minutes to 1 hour until doubled in size.
- Grease your baking dish with the 1 tbsp of vegan butter. Set aside.
- Dust a clean surface with the 2 tbsp of flour. Punch down the dough and then put the dough onto the surface. Cut the dough into 4 even pieces. Cut each piece into 5 even pieces. You should have 20 even pieces in the end.
- Take each piece in one hand and press it through a hole created in your hand using your thumb and index finger. Watch video to see this technique. Once through the hole, pinch the ends together and you should be left with a very round ball. Place the ball in the pan with the pinched side down.
- Place all 20 rolls in the pan. They should be placed 4 across and 5 down with their sides touching. Cover with plastic wrap and let rise for 20 minutes.
- Preheat oven to 350° F.
- Melt 1 tbsp of butter and brush on top of the rolls. Place the baking dish in the oven and bake for 25-30 minutes. Look for a slight browning on top of the rolls for doneness.
- Let rest for 5-10 minutes and serve warm. Enjoy!
If your yeast did not activate, either the liquid was too hot or the dry yeast is too old. Retry the first 4 steps.
Use a flavorless oil if you substitute the grapeseed oil, for example, like canola oil.
Nutritional Information
Servings: 20
| Energy: | 210 | kcal |
| Carbohydrate: | 30.2 | g |
| Protein: | 4.6 | g |
| Fiber: | 1.4 | g |
| Sugar: | 3.6 | g |
| Fat: | 7.7 | g |
| Monounsaturated Fat: | 2.9 | g |
| Polyunsatured Fat: | 2.6 | g |
| Omega-3: | 0 | g |
| Omega-6: | 1.3 | g |
| Saturated Fat: | 1.8 | g |
| Trans Fat: | 0 | g |
| Cholesterol: | 0 | mg |
| Choline: | 6.1 | mg | 1% | DV |
| Folate: | 81.3 | µg | 20% | DV |
| A: | 0.5 | IU | 0% | DV |
| B1: | 0.3 | mg | 28% | DV |
| B2: | 0.2 | mg | 18% | DV |
| B3: | 2.2 | mg | 15% | DV |
| B5: | 0.2 | mg | 4% | DV |
| B6: | 0 | mg | 2% | DV |
| B12: | 0 | mg | 0% | DV |
| C: | 0.1 | mg | 0% | DV |
| D: | 0 | IU | 0% | DV |
| E: | 1 | mg | 6% | DV |
| K: | 1.1 | µg | 1% | DV |
| Calcium: | 11 | mg | 1% | DV |
| Copper: | 0.1 | mg | 8% | DV |
| Iron: | 1.8 | mg | 9% | DV |
| Magnesium: | 12.2 | mg | 3% | DV |
| Manganese: | 0.3 | mg | 15% | DV |
| Phosphorus: | 51.9 | mg | 7% | DV |
| Potassium: | 70.3 | mg | 1% | DV |
| Selenium: | 12.3 | µg | 22% | DV |
| Sodium: | 233.2 | mg | 15% | DV |
| Zinc: | 0.3 | mg | 4% | DV |
Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.
Tips, Suggestions, Photos, & More Information
Dinner rolls accompany a wide range of dishes, especially meals that are very savory with sauces. Perfect for the holidays and Thanksgiving since these can be kept for a few days to eat leftover dinner meals with, to eat in the morning for breakfast with some berry jam, or to have mini sandwiches or sliders.
We love using the rectangular 9"x13" baking dish as well to give the rolls that uniform, classic shape. Because of the size of the recipe and the size of the dish, the recipe ends up squeezing a lot of dough together which ends up forcing the rolls to rise while baking. In the end, you get 20 really tall dinner rolls that was very fluffy in the middle.
You can absolutely use a different dish as well to give them different shapes and sizes, but you might need to reduce the baking time or else you might over-bake the rolls into being harder. That's what makes this recipe so classic, because of the perfect proportion between amount of dough and the baking dish, they come out perfectly tall and fluffy with just enough texture on the outside.
Look at how fluffy these are:
Isn't that just perfect? Dinner rolls don't get any better than this! Now you can make these at home and hope you'll make them a staple in your household.
Can I freeze the rolls for later?
Absolutely! Once they are completely cooled down, you can individually wrap each roll and place into the freezer. To use again, remove the freezer, defrost the roll, and place in the oven to reheat.
Are these as good as the non-vegan dinner rolls?
YES. No one will know the difference and we definitely prefer trying this. Not only is homemade always better than store-bought, but we feel like this vegan dinner rolls recipe doesn't sit as heavy inside as the traditional vegetarian version.
All the steps though...
We clearly lay out all the steps and directions so it looks daunting but it is really simple to do. It takes a little patience but after you've done it once, it gets easier to do each time!
These rolls are savory, buttery, tender, and will perfectly pair well with many of your savory dishes. Enjoy!
Find more Thanksgiving recipes by the Plantbased Kitchen
The Plantbased Kitchen is offering a Vegan Thanksgiving ebook containing recipes with 2 appetizers, 8 sides, 2 main dishes, including a full shopping list! Click here to check it out.
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