These are hands down the best vegan homemade dinner rolls recipe. Baked to soft and fluffy perfection everyone will enjoy! Just 6 Ingredients, one bowl, completely from scratch!
If you ask me it’s not a holiday gathering unless there’s dinner rolls. That’s why I had to make sure that we created the best vegan dinner rolls out there.
These rolls are super fluffy. They are so soft. And they are topped with vegan buttery perfection, not once, but twice for just an amazing side dish to any meal you have.
While these are perfect for holidays and get togethers, don’t be afraid to make them and not want to share either on a random weeknight too. We completely understand that too!
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WHY YOU’LL LOVE THIS RECIPE
- Perfect Texture – these are so soft and fluffy, you will shock yourself and others that you made these and didn’t get them from the bakery
- Easy– these only need a few ingredients and are so quick to assemble
- Prep Ahead – These can be prepped a day or two ahead of time and still have a deliciously fluffy texture
🥘RECIPE INGREDIENTS
You only need six ingredients to make these delicious vegan dinner rolls.
- flour – you can use bread flour (recommended) 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.
- instant 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
- 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
- salt – salt not only helps with the flavor but also with the gluten structure of the rolls
- dairy free milk – we are using this as our liquid; however, you can also use water
- vegan butter – to add that perfect buttery texture to the top
See my recipe card below for a complete list of the ingredients with measurements.
STEP BY STEP INSTRUCTIONS FOR vegan Dinner Rolls:
Not precisely step by step; however, we wanted to show you want the dough should look like when first rolls out and then below after rising.
Please note that we call for 12 rolls, but in the photo are 15. You can do either, but 15 will give you a slightly smaller roll obviously.
After rising, you want the dough balls to slightly be touching each other after the 30 minutes. If they are not touching, give them a little bit longer. It’s important to watch your dough here, not just the clock.
Recipe 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. If you do like to knead by hand, then absolutely do that.
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.
For soy allergies, make sure you use a soy free vegan butter. We like Earth Balance soy free. It comes in a red tub.
If you need to have a gluten free dinner roll, you can use our gluten free vegan dinner roll recipe instead.
Other Vegan Side Dishes you MUST try!
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Did you make and love this recipe?
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Vegan Dinner Rolls
Ingredients
For the dough
- 3 ½-4 cups flour (bread or all purpose) (420-480g)
- ⅓ cup vegan cane sugar (60g)
- 2 ¼ teaspoon instant yeast (or 1 packet)
- 1 teaspoon salt
- 1 ½ cups warmed unsweetened dairy free milk, (temp should be between 110-120F) (340g)
- 2 tablespoon vegan butter, melted
For the topping
- 1 tablespoon maple syrup
- 1 tablespoon non-dairy milk
Instructions
- In a stand mixer bowl or large bowl, add 2 cups of flour, sugar, yeast and salt. Whisk the ingredients together.
- In a small bowl, combine the warmed milk and melted butter. Pour into the dry ingredients and then turn on the mixer and combine until incorporated (about 2 minutes). If doing by hand, stir with a spatula until a cohesive sticky dough forms.
- Once together, slowly add in ½ cup more flour at a time, combining after each, until a soft dough ball forms.
- Knead the dough, adding more flour if necessary until smooth and elastic (about 8-10 minutes). It should slightly bounce back when touched. Cover and let rest for 15 minutes. *You may not use all the flour.
- Divide the dough into 12 equal pieces, using a scale for accuracy. Shape into dough balls. Add into a greased 9×13 baking pan, seam side down. Cover and let rise in a warm location for 35-40 minutes or until doubled in size. While waiting for the rise, preheat the oven to 375 degrees F.
- In a small bowl, combine the non-dairy milk and maple syrup for the topping. Brush each roll with half this mixture after the rise. Place in oven for 20-25 minutes or until golden brown.
- Remove from oven. Brush with remaining half of the mixture. Serve warm.
Video
Notes
For the dough
- 4-5 cups flour
- 2 ¼ teaspoon instant yeast (or 1 packet)
- ⅓ cup cane sugar
- 1 teaspoon salt
- 1 ½ cups non dairy milk
- 2 tablespoon vegan butter, melted
For the topping
- ⅔ cup vegan butter, melted, divided
Bethany
I’m an absolute baking beginner and I’ve made this twice this week since I got a stand mixer. I always need about 3/4 of a cup of extra flour but it tastes amazing!
Larisha Bernard
So happy that you are enjoying it! Best of baking success!
Kat
I’ve made this many times over the past month and it’s amazing every time 🙂 Thanks so much for the great recipe!
Larisha Bernard
So glad to hear that
Liz
Made these for Christmas Eve dinner per a request after bringing them to Thanksgiving. Loved by all at the table! Delicious and easy recipe!
Larisha Bernard
yayyyy!
Dee
just have a quick question. What sort of dairy free milk is best to use?
Larisha Bernard
any unsweetened, unflavored works well. Soy milk is best because of the protein content.
Ragnhild
vegan sugar? l have never heard about else.
and if you use almond ‘milk’ it is similar to three almonds. If you use oat’milk’ it is similar to use 15 g of oat.
Use water.
Larisha Bernard
Here’s some information for you https://makeitdairyfree.com/is-sugar-vegan/
Rachel
What kind of dairy free milk did you use in your recipe?
Larisha Bernard
We’ve use oat, almond and soy. All work well
Mariette LeBlanc
Do you prepare the yeast with warm water and milk before mixing the wet and the dry ingredients. Also could I omit the sugar in the recipe. Thank you !
Larisha Bernard
Yes you can omit the sugar. Warm wet ingredients is added into the dry
Amy
Easy to make and a big hit!
LarishaBernard
Glad to hear that!
Minnie
yall… I was feeling adventurous and decided to make these with my toddler. knowing that it would be a lot longer than the stated time to make these.. I took a breath and we started our journey. let me tell you… my toddler was not only super ecstatic through the whole process… the rolls turned out amazing! it was our first time making rolls and I literally had a blast and was so proud of ourselves! my husband said they taste like texas roadhouse rolls for reference. thanks for this awesome recipe!
Larisha Bernard
OMG, I love this so so so much
Sherry
These are bomb. I don’t eat oil so I used a couple tbs coconut milk in the dough and left them plain on top. My whole family loves them. They are best when they are fresh and warm still but still pretty good a few days later. My partner said they taste like they are from the bakery!
LarishaBernard
So happy to hear that you enjoyed it
Kannikka
I am in ❤ with this recipe! TY so much for sharing. I have made this every 2 nights for the last 2 weeks. My family and friends cannot get enough of these rolls. You rock!
LarishaBernard
HAHA, We love that!
Sherry
I love these. I made them with two tablespoons canned coconut milk instead of butter, and I didn’t put any butter on top either. They turned out so warm, soft and fluffy! And they didn’t make be puke like the first batch I made with butter (I don’t do oil, but my family loved those ones too)! Will make again the second way!!! Ty!
LarishaBernard
Glad you found a way that works for you
Nohemi
I tried the recipe with almond flour for gluten free and they didn’t turn out eatable to me lol too thick and heavy, but I tried. I will attempt again with different flour. Have you used quinoa flour for this recipe?
LarishaBernard
We don’t recommend using GF flours, especially ones that aren’t a blended combination with this recipe
Jessica
Can I use all purpose flour in this recipe?
LarishaBernard
Yes
Sarah
Can these be made without salt?
LarishaBernard
You can, it will lack flavor, but the recipe will work