The Ultimate Guide to Baking Fluffy, Soft Vegan Dinner Rolls

These irresistibly fluffy Vegan Dinner Rolls are truly a crowd favorite, offering a delightful blend of softness and buttery flavor that makes them an absolute must-make! Crafted with simple ingredients and an easy-to-follow process, this recipe guides you through every step, ensuring perfect results every time. Plus, learn how to freeze these delectable rolls so you can enjoy freshly baked goodness whenever the craving strikes!

Achieving Vegan Dinner Roll Perfection

Prepare to fall in love with these pillowy soft, incredibly fluffy vegan dinner rolls! It’s been a long time coming, but I’m thrilled to finally share this recipe that will undoubtedly become a staple in your kitchen. Unlike many traditional dinner roll recipes, this version utilizes an enriched dough, meaning we incorporate plant-based milk and vegan butter, along with a touch of sugar, to give these rolls a truly luxurious texture and flavor. The result is a roll so tender and rich, you’ll forget it’s completely dairy-free and egg-free. Every single person who has tried these, from skeptics to seasoned foodies, has gone back for seconds, thirds, and yes, even fourths!

While often considered a simple side dish, these vegan dinner rolls quickly steal the show. From the moment their warm, inviting aroma fills your kitchen to the first melt-in-your-mouth bite, they transform from a mere accompaniment into the star of any meal. Whether served alongside a hearty soup, a festive holiday roast, or simply enjoyed with a generous pat of vegan butter, these rolls promise to elevate your dining experience. Get ready to bake the most amazing vegan bread you’ve ever tasted!

Essential Ingredients for Your Fluffy Vegan Dinner Rolls

Crafting perfect vegan dinner rolls begins with understanding the role of each ingredient. Here’s a detailed breakdown of what you’ll need and why:

• All-Purpose Flour: This is my preferred choice for its versatility and ability to produce a tender crumb. All-purpose flour strikes a great balance, yielding rolls that are soft yet structured. If you’re an experienced baker looking for an even chewier texture, you could experiment with bread flour, which has a higher protein content. Just be prepared to adjust liquid slightly as bread flour absorbs more.
• Granulated Sugar: Don’t mistake this for making your rolls overly sweet! The sugar in this recipe primarily acts as fuel for the yeast, helping it activate and rise effectively. It contributes minimally to the sweetness of the final product, instead promoting a golden crust and a subtle depth of flavor. You can also use alternatives like maple syrup or agave nectar if you prefer, maintaining the same crucial function for your yeast.
• Instant Yeast: This is the leavening agent that gives our rolls their incredible lift and airy texture. Instant yeast is fantastic because it can be mixed directly with dry ingredients, saving you the step of proofing it in warm liquid first. However, always ensure your yeast is fresh and active! An inactive yeast will result in dense, flat rolls. If you’re unsure, you can test its viability by mixing a small amount with warm water and a pinch of sugar; it should become foamy within 5-10 minutes.
• Sea Salt: A fundamental ingredient in almost any bread recipe, sea salt is vital for balancing the flavors and enhancing the overall taste of your dinner rolls. It also plays a role in regulating yeast activity and strengthening the gluten structure, contributing to the dough’s elasticity and texture.
• Vegan Milk: This is the liquid component that helps create the dough’s structure and richness. Using vegan milk instead of water contributes to the “enriched” quality, resulting in a softer, more flavorful roll. The temperature of your vegan milk is critical: it needs to be warm enough (between 110-120°F or 43-49°C) to activate the yeast without killing it. If it’s too hot, the yeast will die; too cold, and it won’t activate properly. A quick test: it should feel comfortably warm to your touch, not burning. Using a thermometer is highly recommended for precision, especially if you plan to do a lot of baking.
• Melted Vegan Butter: This is where a lot of the magic happens! Vegan butter adds exceptional flavor, moisture, and contributes to the rolls’ tender, slightly flaky crumb. It’s a key component in achieving that classic rich dinner roll taste and texture. While you *could* substitute with olive oil for moisture, you would lose that signature buttery depth that makes these rolls so special. For the best results, stick with a high-quality vegan butter.

Crafting Your Soft and Fluffy Vegan Dinner Rolls: A Step-by-Step Guide

Please note: This section provides detailed guidance for each step. The FULL recipe with precise measurements and comprehensive instructions is located in the recipe card below.

1. **Combine Dry Ingredients:** In the spacious bowl of a stand mixer, measure and add your all-purpose flour, granulated sugar, instant yeast, and sea salt. Use a whisk to thoroughly combine these dry ingredients. This step is crucial for ensuring that the yeast and salt are evenly distributed throughout the flour, which promotes consistent rising and flavor in every roll.
2. **Introduce Wet Ingredients:** Create a small well in the center of your dry mixture. Slowly pour in the warmed vegan milk and the melted vegan butter. Using a sturdy spatula, gently mix these ingredients together until they are just incorporated. At this stage, the dough will appear somewhat shaggy and uneven – this is perfectly normal and expected!
3. **Kneading for Development:** Attach the dough hook to your stand mixer and knead the dough on a low speed (first or second) for approximately 5-6 minutes. This kneading process is vital for developing the gluten in the flour, which gives the rolls their structure, elasticity, and chewy-soft texture. The dough may feel sticky initially, but resist the urge to add too much flour. You can add up to 2 tablespoons of extra flour, one tablespoon at a time, to make it more manageable if absolutely necessary. The goal is to achieve a smooth, elastic dough ball that pulls away from the sides of the bowl, with a slight tension when stretched.
4. **First Rise (Bulk Fermentation):** Lightly grease a clean bowl with a little extra oil, then transfer your beautifully kneaded dough ball into it. Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free area of your kitchen. If your kitchen is particularly cool, you can use your oven (turned OFF!) with just the pilot light on (if applicable) or a bowl of hot water placed on the rack below the dough (creating a warm, humid environment). Allow the dough to rise for at least 2 hours, or until it has visibly doubled in size. This initial rise develops flavor and texture.
5. **Punch Down and Shape:** Once the dough has doubled, gently punch it down to release the trapped gases. Then, carefully fold the dough over onto itself a few times. This helps redistribute the yeast and creates a finer crumb.
6. **Portioning and Shaping Rolls:** Divide the dough into 15 equal portions. For perfectly uniform rolls, I highly recommend weighing the entire dough ball and then dividing that weight by 15 to get the target weight for each individual roll (mine usually weigh around 49.4g each). Roll each portion into a smooth, round ball. To achieve the best shape with an invisible seam, use your fingers to pinch and pull the undersides of the dough, tucking them towards the center until you have a taut, round surface on top. If you’re unsure, referring to a video demonstration can be very helpful here.
7. **Prepare for Second Rise:** Lightly grease a 9×13-inch baking dish with vegan butter. Arrange the shaped dough balls evenly inside the prepared dish, ensuring they are placed close enough to touch each other as they rise. This proximity helps them steam each other during baking, resulting in incredibly soft sides.
8. **Second Rise (Proofing):** Cover the baking dish with a light kitchen towel and allow the rolls to proof (rise again) for another 1 hour in a warm spot. During this time, the dough balls will expand and touch, creating those desirable soft, pull-apart sides.
9. **Preheat Oven:** During the last 20 minutes of the second rise, preheat your oven to 400°F (200°C). This ensures the oven is at the correct temperature when your rolls are ready to bake.
10. **Brush with Vegan Butter:** Just before baking, use a silicone brush or pastry brush to gently spread 3 tablespoons of melted vegan butter over the tops of the risen rolls. This not only adds a beautiful golden sheen but also contributes to the rich, buttery flavor and helps in browning.
11. **Bake to Golden Perfection:** Bake your rolls in the preheated oven for 15 minutes, or until they are golden brown on top and cooked through. Once baked, remove them from the oven.
12. **Cooling and Enjoyment:** You can let the rolls cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. The rolls will soften considerably after resting for about 15 minutes as the internal steam distributes. Then, simply slice, tear, slather with more vegan butter (if you wish!), and savor every delicious bite!

Expert Tips for Perfectly Fluffy Vegan Dinner Rolls & FAQs

• Embrace the Rise Time: I know the waiting game can be challenging, but please believe me when I say that proper rise time is absolutely non-negotiable for these rolls. They require *both* the first bulk fermentation and the second proofing to achieve that characteristic airy, pillowy softness and beautiful rounded shape. Don’t rush or skip either stage; it’s the secret to their foolproof success and ultimate texture. Plan ahead and allow adequate time for the yeast to work its magic – set it and forget it!
• Bench Flour is Your Friend: Always keep a small container of extra all-purpose flour (often called “bench flour”) handy while you’re kneading the dough. Depending on factors like humidity in your environment, you might need to add a little more flour than the recipe initially calls for. For instance, in humid climates, you might require up to an extra ¼ cup. In drier conditions, perhaps only 1-2 tablespoons. The recipe is carefully designed to still yield incredible results even with minor adjustments to flour during kneading.
• The Art of Kneading: This step is paramount. Kneading actively works and develops the gluten strands within the dough, which are essential for the final texture, elasticity, and that satisfying “pull” of a perfect dinner roll. I often set a timer for the recommended 5-6 minutes and put on a podcast or show to make the time fly by. The technique involves folding the dough over onto itself, then gently pushing it into a ball, repeating this motion. You’re aiming to truly “work” the dough; those few minutes of dedicated kneading make all the difference in achieving a light, airy crumb. A stand mixer with a dough hook is an excellent tool for this, making the process effortless.
• Verify Your Yeast: Before you begin, always take a moment to ensure your instant yeast is fresh and active. Inactive yeast is a common culprit for failed bread. I have a helpful guide on how to test your yeast to confirm it’s still good – a quick step that saves a lot of potential frustration.
• Precision with a Scale: For consistent and accurate baking results, especially when working with flour and other dry ingredients, a kitchen scale is invaluable. It eliminates variations that can occur with volume measurements (cups), ensuring your dough has the perfect hydration balance every time. A scale also comes in incredibly handy when you want to divide your dough into equal-sized rolls, guaranteeing uniformity in appearance and baking. For reference, each of my dough balls weighed approximately 49.4 grams.
• Don’t Skimp on Vegan Butter: Think of the vegan butter in this recipe as your natural dough conditioner. It’s not just for flavor; it contributes significantly to the rolls’ incredible softness, richness, and moist crumb. Using the recommended amount ensures you achieve that luxurious, melt-in-your-mouth texture that makes these dinner rolls truly special.

How to Freeze These Delicious Vegan Dinner Rolls for Later

One of the best features of this recipe is how easily these vegan dinner rolls can be frozen, allowing you to enjoy fresh-baked goodness whenever the mood strikes, without all the prep work! Here’s how to do it effectively:

1. Flash Freeze: Once your rolls are fully baked and have completely cooled to room temperature, arrange them in a single layer on a baking sheet. Place the baking sheet in your freezer and flash freeze them for about an hour. This step prevents the rolls from sticking together once they are stored.
2. Long-Term Storage: After the flash freezing period, transfer the frozen rolls into a freezer-safe, airtight bag or container. Squeeze out as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 2-3 months without a significant loss in quality.
3. Thawing and Reheating: When you’re ready to enjoy them, simply take out the desired number of rolls and let them thaw at room temperature for an hour or two. For the best “fresh-baked” experience, reheat them briefly. You can do this in a toaster oven for a few minutes until warmed through, on your stovetop in a dry pan over low heat, or in an air fryer at about 300°F (150°C) for 3-5 minutes. This reheating process will restore their soft texture and warm, inviting aroma.

Explore More Delicious Vegan Recipes

If you loved these vegan dinner rolls, you’ll surely enjoy exploring other wholesome and delicious plant-based recipes:

• No-Knead Bread (Dutch Oven Bread): Effortless baking for artisanal results.
• Soft and Fluffy Vegan Burger Buns: Perfect for your favorite plant-based burgers.
• Homemade Vegan Mayonnaise: A creamy, dairy-free condiment staple.
• Garlic Parmesan Rolls (Vegan) (coming soon!): A savory twist to your bread basket.
• Garlic Focaccia Bread: A fragrant and flavorful Italian classic.

Vegan Dinner Rolls

Servings: 15 rolls

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Resting Time: 3 hours hrs

Total Time: 3 hours hrs 45 minutes mins

These fluffy Vegan Dinner Rolls are a must make and SUCH a crowd favorite! They are soft, buttery and so easy to make!

5 (from 28 ratings)

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Ingredients

• 3 cups all purpose flour + extra for kneading, (360g)
• 2 tablespoons granulated sugar, (25g) or liquid such as maple syrup or agave
• 2 ¼ teaspoons instant yeast, about 1 packet
• 1 teaspoon sea salt
• 1 cup vegan milk, not hot – warm to touch ranging between 110 to 120°F (240mL)
• ¼ cup melted vegan butter, olive oil or any oil (56g)

For top:

• 3 tablespoons melted vegan butter, (42g)12

Instructions 

• In the bowl of a stand mixer, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the warm milk and vegan butter to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Using your dough hook, knead the dough for about 5-6 minutes on the first or second speed. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
• Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 2 hours on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
• Punch down the dough and fold over.
• Divide the dough into 15 equal balls and roll each into a ball. I like to weigh the dough, then split the figure into 15 for equally round balls. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out the video in this post for clarification! But you essentially want to make them as round as possible with the seam on the underside so it isn’t visible.
• Grease a 9×13 container with some vegan butter lightly. Line up the balls evenly beside each other.
• Cover with a light kitchen towel and allow the balls to proof/rise for another 1 hour. The dough balls with touch – and you want them to!
• You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
• Using a silicone brush/pastry brush, brush the 3 tablespoons vegan butter over the top of the rolls.
• Bake your rolls for 15 minutes in the oven. Remove from oven. You can leave them to cool mainly in the pan, or move them to a cooling rack after about 5 minutes. The rolls soften completely after resting for about 15 minutes.
• Slice, tear, slather in butter, and enjoy!

Notes

Expert Tips & FAQ

• Rise Time – It’s tempting to skip the rise time, but it makes a massive difference! These rolls need both rise times for ultimate fluffiness.
• These separate rises help make them foolproof and create their beautiful rounded shape. Don’t skimp or skip!
• Always have some extra flour (“bench flour”) on hand while kneading. You may need up to an extra ¼ cup in humid climates, or just 2 tablespoons in others.
• Kneading is key! It develops gluten for texture and pull. Set a timer for 5-6 minutes and really work the dough. A stand mixer works great too!
• Always test that your yeast is still working and fresh! See my post on how to ensure your yeast is still good.  
• Use a scale to weigh out your ingredients for accuracy and equal-sized rolls (each dough ball weighed about 49.4g for me).
• Don’t skimp on the vegan butter; it acts as a natural dough conditioner for incredibly soft rolls.

(each dough ball weighed about 49.4 g each for me)

Calories: 151kcal, Carbohydrates: 22g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 220mg, Potassium: 45mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Universal

Course: Breads, Sides

Author: Jessica Hylton