Vegan Dinner Rolls
These easy vegan dinner rolls are soft, fluffy, and 'buttery,' made with 6 simple ingredients and rapid-rise yeast. Perfect for Thanksgiving and holiday dinners!
Servings: 12 rolls
Calories: 114kcal
Equipment
- Kitchen Thermometer
- Stand Mixer with Dough Hook optional
- 8-inch square baking dish
- Kitchen Towel
- wire rack
Ingredients
- 2 to 2 ¼ cups (250 to 280 g) all-purpose flour divided
- 2 Tablespoons (25 g) sugar
- 1 packet (2 ¼ teaspoons, 7 g) rapid-rise yeast
- ½ teaspoon salt
- ½ cup (120 ml) unsweetened plain soy milk
- ¼ cup (60 ml) water
- 2 Tablespoons (28 g) vegan butter plus 2 Tablespoons (28 g) melted vegan butter for brushing
Instructions
- In a large bowl, whisk ¾ cup of the flour with the sugar, yeast, and salt. Set aside.
- In a small microwave-safe bowl, combine the soy milk, water, and vegan butter. Microwave in 15-second increments until the mixture reaches 100 to 115 degrees F (38 to 46 degrees C), or feels very warm but not hot to the touch. Add it to the flour mixture.
- Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as needed. Add ¼ cup of the flour and beat on high speed for 2 minutes. Stir in just enough of the remaining flour (1 to 1 ¼ cups) for the dough to form a ball.
- Knead the dough by hand on a lightly floured surface for about 8 to 10 minutes, or in a stand mixer with the dough hook for about 5 minutes, until it's smooth and elastic and springs back when lightly pressed. Cover with a towel and let it rest for 10 minutes.
- Cut the dough into 12 equal pieces and shape them into balls. Place them seam side down in a greased 8-inch square baking dish, cover with a clean kitchen towel, and let them rise in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Bake for 20 minutes, until golden brown. Run a knife around the edges of the pan, turn the rolls out onto a wire rack, and brush them with the melted vegan butter. Let them cool for at least 5 minutes before serving.
Notes
- Check the expiration date on your yeast, since expired yeast won't rise. If you're unsure, mix a little with warm water and a pinch of sugar. It should foam within 5 to 8 minutes.
- Spoon the flour into the measuring cup and level the top, then add the last of it a little at a time. You may not need all of it.
- For even rolls, weigh the dough and divide it by weight.
- An 8-inch square baking dish makes snug, pull-apart rolls. Use a 9-inch pan for rounder rolls.
- To use regular active dry yeast, activate it in the warm milk mixture with the sugar until foamy before adding the flour and salt. The rise will take longer.
- To make ahead, shape the rolls, cover the pan, and refrigerate overnight. Let them rise at room temperature until doubled (1 to 2 hours), then bake.
- Store leftovers in an airtight container at room temperature for 3 days or in the fridge for 5 to 7 days, or freeze for up to 3 months.
Nutrition
Serving: 1roll | Calories: 114kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 119mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
