We know first hand that yeasted dough can make you question your sanity; however, we’ve been working with dough long enough to know the tricks to getting you to perfect it every time!
Just because you’re vegan shouldn’t mean that you go without warm, soft, fluffy, and buttery rolls whether it’s at a holiday table or your weeknight dinner meal.
There’s something that a warm, fresh roll just does to bring the whole meal together into perfection.
What are Parker House Rolls?
Parker House rolls are actually based on it’s signature shape as they have folded layers. It almost creates a pull apart bread style versus the classic dinner rolls. They were invented in the 1870s at the Omni Parker House hotel in Boston, Massachusetts. They should be soft, fluffy, buttery, have a hint of sweetness, and, because of how they are folded, have a slightly crisp exterior.
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Why You’ll Love These
Texture
These come out so soft and fluffy! You will shock yourself and others that you made these and didn’t get them from the bakery. Just sit back and laugh as they search for the roll packaging that they’ll never be able to find.
Prep Ahead
We know, especially at holiday times, that life can feel overwhelming, even more so if you’re hosting or in charge of multiple things. The great news is these dinner rolls can be prepped a day or two ahead of time and still have a deliciously fluffy texture for your gathering.
Freezer Safe
While there’s nothing like a warm, out of the oven roll, these can be frozen once cooled. We recommend an air-tight, freezer-safe container for storing.
Vegan Dinner Rolls Ingredients
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Flour
You can use bread flour or all-purpose flour for this recipe. We do not recommend gluten free flour for this; however, you can use our gluten free vegan dinner roll recipe instead.
Yeast
We are using an instant yeast because we find that it’s easier to use for the everyday home cook; however, you can also use active dry yeast if you are more familiar with that instead with no other changes made.
Sugar
We are using vegan cane sugar. This adds some sweetness to our recipe; however, you can omit, reduce, or replace with something like agave, maple syrup, or coconut sugar if you’d prefer. For liquid sugar, add when add the other liquids.
Salt
Salt not only helps with the flavor but also with the gluten structure of the rolls.
Non-Dairy Milk
We prefer using a higher protein non-dairy milk with recipes, like soy. However, any non-dairy milk will work with this recipe. Alternatively, you can also use water.
Non-Dairy Butter
We’re using this in the recipe for the fat. It helps the softness of the rolls when finished and adds moisture to the recipe for the perfect texture.
Maple Syrup
Parker House rolls are known for their sweetness. It also helps with the perfect golden brown hue to the tops of our rolls.
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🥳 Get the Full Recipe
Scallion and Thyme Vegan Parker House Rolls
Ingredients
For the dough
- 3¾ cups 450g all-purpose flour, plus more for shaping
- 2¼ teaspoons 7g instant yeast
- 1½ teaspoons fine sea salt
- 1 cup 240ml unsweetened, unflavored soy milk, lukewarm
- ¼ cup 60ml maple syrup
- 6 tablespoons 85g vegan butter, softened but still cool
For the scallion and thyme maple butter
- 5 tablespoons 70g vegan butter, softened but still cool and matte
- 1 tablespoon maple syrup
- ⅓ cup finely chopped scallions mostly green parts, patted dry
- 1 tablespoon finely chopped fresh thyme leaves
- 1 small garlic clove finely grated
- ¼ garlic powder
- ¼ teaspoon fine sea salt
For finishing
- 1 tablespoon unsweetened, unflavored soy milk
- 2 tablespoons 28g vegan butter, melted
- 1 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon finely chopped scallions
- Flaky sea salt
Instructions
For the dough
- In a stand mixer bowl, add 3 ¾ cups flour, 2 ¼ teaspoon yeast and 1 ½ teaspoons salt. Whisk the ingredients together. Make a well in the flour mix and then pour in 1 cup warmed milk and ¼ cup maple syrup. Turn the stand mixer on, and bring together into a shaggy, loosely formed dough.
- One tablespoon at a time, add each of the six tablespoons of butter, running the stand mixer after each until fully incorporated before adding the next tablespoon of butter.
- After you form a soft dough ball, grease your bowl and place the dough inside. Then, cover and let rest for 60 to 90 minutes or until doubled in size.
For the Thyme Scallion Butter
- To a bowl add 5 tablespoon softened butter, ⅓ cup chopped scallions, 1 tablespoon fresh thyme leaves, 1 clove minced garlic, and ¼ teaspoon each garlic powder and sea salt. Mix together with the back of a spoon until fully combined and spreadable. Set aside.
For shaping
- Flour a surface and roll out dough into a 12×24 inch rectangle. Spread the thyme scallion butter across the dough carefully and evenly, leaving a ½ inch edge around the dough. Using a pizza cutter, cut 12 even strips (~2 inches) vertically along the dough. Roll from top to bottom and place each into a greased or parchment lined 9×13 baking pan, seam side down. Cover and let rise in a warm location for 45-60 minutes or until doubled in size. While waiting for the rise, preheat the oven to 375˚F (190˚C).
- Meanwhile, In a small bowl, combine 1 tablespoon each non-dairy butter and maple syrup for the topping. Brush each roll with half this mixture after the rise. Place in oven for 25-30 minutes or until golden brown.
- Remove from oven. Brush with remaining half of the mixture. Top with chopped fresh thyme and scallions if desired. Serve warm.
Notes
Video
Nutrition
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Vegan Rolls FAQs
You can use what you prefer. If you can’t or don’t like to knead by hand, a stand mixer is a great option to use.
Clearly, these are best warm out of the oven the same day; however, these vegan dinner rolls are also great stored in an air tight container for up to 5 days. Warm before serving.
Make sure to use a safe for your allergies non-dairy milk and butter.
If you need to have a gluten free dinner roll, you can use our gluten free vegan dinner roll recipe instead.
Yes! Let cool completely and then store in a freezer safe bag or container for up to 3 months.
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