Simple Vegan Dinner Rolls

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Brushing vegan butter onto homemade vegan dinner rolls

Enough teasing. It’s time to share these perfect, fluffy vegan dinner rolls with you guys. Thanksgiving can officially arrive any time now.

Pouring flour into batter for our vegan dinner rolls recipe

I’ve always been a sides kind of girl to be honest. The main dishes are great and all but green bean casserole? Dinner rolls? Mashed potatoes? Yep, that’s where I’m at.

Freshly made vegan dinner rolls proofing in a pan

It’s been that way ever since I was a kid. I guess that means I never grew up? Eh, I don’t care much as long as I can have two or three of these rolls to myself come dinner time.

If you’ve ever been intimidated by the idea of making rolls from scratch, don’t be! It’s a really simple process, especially this recipe.

These rolls require just 7 basic ingredients and very easy-to-follow methods. Nothing complicated or exhausting here. You know that’s not our game.

Pan of fluffy Vegan Dinner Rolls finishing proofing
Freshly baked Vegan Dinner Rolls

Despite being ridiculously simple, these rolls deliver big time in flavor and texture.

Pan of fluffy and buttery Vegan Dinner Rolls

They’re fluffy, buttery, and perfectly tender, just begging to be slathered in some vegan butter and jam. (Don’t act like you’re above butter and jam on a biscuit, Rhonda. You’re not fooling anyone.)

Make these rolls this holiday season and ‘wow’ your family. They’re

Flaky on the top
Mega soft in the center
& Perfect for scooping up sauces and jam!

Freshly baked Vegan Dinner Rolls resting on a wood cutting board

If you guys give these rolls a try, let us know! Leave a comment below, on Facebook, Twitter, Pin it, or take a picture and tag it #minimalistbaker on Instagram! Seriously, we’re all over the internet and we love seeing what you cook up. Cheers!

Freshly baked vegan dinner rolls filled with jam and vegan butter
Close up shot of a soft and buttery vegan dinner roll with jam and vegan butter

Simple Vegan Dinner Rolls

7-ingredient vegan dinner rolls that are fluffy, buttery, and so simple to make. Perfect for weeknight meals and holiday gatherings! No one would guess they’re dairy-free.
Author Minimalist Baker
Batch of homemade Dinner Rolls with one having vegan butter and jam in the middle
4.80 from 220 votes
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 (rolls)
Course Side
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 2 cups unbleached all-purpose flour (sub up to 1/3 with whole-wheat pastry // plus more for kneading)
  • 1 packet rapid-rise yeast
  • 2 Tbsp organic cane sugar
  • 1/2 tsp sea salt
  • 1/4 cup water
  • 1/2 cup unsweetened plain almond milk
  • 2 Tbsp vegan butter + more for topping


  • In a large mixing bowl, combine 3/4 cup flour, yeast, sugar and salt.
  • In a separate mixing bowl (or small saucepan over medium heat), microwave the water, almond milk and butter until warm – about 110 – 120 degrees F / 43 – 48 C (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
  • Add wet to the dry ingredients and whisk or beat for 2 minutes, scraping sides as needed.
  • Add 1/4 cup more flour and beat for another 2 minutes. Then, continue adding flour 1/4 cup at a time until you achieve a soft dough (we added the remaining 1 cup, but you can add more if it's too sticky to handle). Transfer to a lightly floured surface and knead until smooth and elastic. Then let rest 10 minutes.
  • Divide the dough into 12 pieces, shape into balls, and place in a greased 8×8 dish or 8-inch round pan. Cover and let rise in a warm place until doubled in size – about 30-45 minutes.
  • Preheat oven to 375 degrees Fahrenheit (190 C) and brush the tops with additional melted vegan butter (optional). Bake for 18-20 minutes, or until fluffy and light golden brown.
  • For best results, serve immediately as is, or with vegan butter and jam of choice, such as Orange Thyme. Alternatively, store them loosely covered with a kitchen towel for up to 3 days on the counter. For freezing, we recommend freezing pre-baked, then when ready to prepare, let them thaw, rise, and bake.



*1 packet yeast is ~2 1/4 tsp.
* Heavily adapted from All Recipes

Nutrition (1 of 12 servings)

Serving: 1 rolls Calories: 110 Carbohydrates: 19.6 g Protein: 2.4 g Fat: 2.3 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.53 g Monounsaturated Fat: 0.95 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 135 mg Potassium: 34 mg Fiber: 0.7 g Sugar: 2.2 g Vitamin A: 21.22 IU Vitamin C: 0 mg Calcium: 23.23 mg Iron: 1.01 mg

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We’ve only used rapid rise yeast in this recipe. If using active dry yeast, you may need to add it and the sugar to the warmed liquid ingredients instead of the dry, and let it proof (get foamy) for ~10 minutes before adding the wet ingredients to the dry.

  1. Samara says

    I’ve lost track of how many times I’ve made these. They are PERFECT and every time I make them I get so many compliments! They’re so easy to make, but I usually double the recipe and freeze half for another time. I roll shape them and then freeze on a plate and then put them in a Ziploc until I need them – then just grease the dish and let them thaw & rise right in the dish. I’ve also doubled the recipe to make larger sandwich-sized buns which work really well, just bake for a touch longer. They’re perfect every time.

  2. Lori Munoz says

    OK Dana, these are the most perfect, delicious, easy rolls I have ever had! Incredibly pillowy soft, moist and so divine. I made 8 in a recipe as we wanted sliders, and they were incredible!!! Another home run recipe!!! (on my third batch since Christmas :/ :)

  3. Amanda says

    I made these for Christmas using whole wheat flour, and they turned out perfect- so fluffy and delicious! Another fool proof recipe from MB!

  4. Kelly says

    I made these for Thanksgiving this year as my SIL is dairy free and they were delicious and super easy to make! However, I was wondering if the recipe would still work with regular milk and butter as that is what my family usually eats. I know there are hundreds of “normal” dinner roll recipes but I loved the simplicity of this one. Thanks!

  5. Bowie says

    I make bread very frequently and this is the only recipe I’ve used that doesn’t ask for double fermentation (bulk ferment until doubled, degas, divide and shape, ferment until 1.5-2x, bake). I’ve made these rolls dozens of times with single fermentation as instructed. Don’t get me wrong, the results are good enough that way, but double fermentation hugely improves the texture. The difference is unbelievable. The rolls are SO MUCH softer and fluffier. I would NEVER make these with single fermentation again unless I’m on a serious time crunch. Tbh, the recipe really should officially outline 2 rounds of fermentation, but it can include a footnote stating that one round can be skipped if short on time. The default method should never be single fermentation when making any kind of bread.

  6. Bobbi Lewis says

    Hi, these rolls are super delicious!!! And super easy to make! I subbed the almond milk for plain soy milk and I subbed the sugar for honey and added that in with the wet ingredients, so it’s not vegan but they are fabulous!!! I tried them out on my husband and my next door neighbors….who are my guinea pigs for my new creations….they loved them!!! Made them for my daughter and her fam for Thanksgiving , rave reviews from them too! Thanks again!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea! So sorry these didn’t come out as expected. Did you end up making any substitutions or modifications? They are usually a reader favorite.

  7. Holly says

    Made these yesterday to serve for Thanksgiving today. They turned out beautifully! Very easy recipe. One of my guests was startled to hear that I’d made the rolls myself – they looked so beautiful she thought they must be store bought. :-) Tasty, too!

  8. CC says

    These were amazing! I accidentally used 3/4 cups of whole wheat pastry flour and chose to reduce the sugar, but they still came out amazing. Fluffy and tasty!

  9. Rebecca Freeman says

    This recipe is great, when it turns out. But I think it’s failed for me at least as often as it has succeeded.

    The inexact measurements are a problem. Also the website has so many videos and pop-ups, it’s difficult to use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the feedback and sorry for any inconvenience, Rebecca. We always try to optimize for user experience, while also having ads to keep the content free.

    • Wendy says

      Agreed about the crazy number of ads, both on top and on the bottom and some even coming in from the sides. I feel badly that I didn’t try doing them coz my daughter is vegan, so I just sought out another site and got the recipe without these intrusionß.

  10. Aleta Barrier says

    Have you tried this recipe using a gluten free flour mix? Or, do you know anyone that has? I have made this awesome recipe many times as written and my family loves them. This year for Thanksgiving I have a gluten free attendee and would like to have rolls for her as well.
    Thank you.

  11. Aleta Barrier says

    Have you tried this recipe using a gluten free flour mix? Or, do you know anyone that has? I have made this recipe many times as written and my family loves them. This year for Thanksgiving I have a gluten free attendee and would like to have some for her as well.
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janet, we recommend freezing as soon as they are shaped. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.

  12. Leah says

    I’ve made these in the past and was wowed by how easy and delicious they are! One question- Can you make these ahead and refrigerate until ready to cook?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Leah! Yes. Follow through step 5 (skipping the rise at room temp), then refrigerate overnight and let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  13. Lauren Guthrie says

    Can’t wait to try these for Thanksgiving! Could I use regular yeast instead of rapid rise? Would I need to adjust the rise or cooking time?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, You can use regular yeast but you will want to add it and the sugar to the warmed liquid ingredients instead of the dry, and let it proof (get foamy) for ~10 minutes before adding the wet ingredients to the dry. Let us know how it goes!

  14. Jessica says

    I had a situation where I was testing my yeast for another recipe and ended up with an extra bowl of lovely yeasty bubbles. I found this recipe and decided to use what I had even though I changed the steps to accommodate.

    step 1: combine 1/4 cup warm (approx 105f) water with 1 tsp sugar and 1 packet instant yeast. Set aside and ensure it bubbles and smells yeasty. (in my case it sat for 20 min and all the water was absorbed).
    step 2: combine the 3/4c flour, salt and 1 tbs plus 3 tsp sugar in a bowl.
    step 3: combine 1/2 cup unsweetened soymilk and 2 tbs vegan butter in a glass cup and microwave for approx 35 seconds or until temp measures about 100f. Stir to break up the butter a bit.
    Step 4: add warm milk mixture and fluffy yeast mixture to dry ingredients and mix with a spoon until well blended (almost like pancake batter, about a minute).
    Step 5. Add 1/4 cup flour and then continue to follow the recipe as written.
    Notes: I didn’t add more water, even though the water in my yeast bowl had been fully absorbed. So the liquid in the recipe did not change. Just the sequence. I ended up turning the soft dough out onto a floured surface after reaching a total of 1.75c flour. The remaining flour (1/4c) I set aside and added it in as I kneaded (about 10 min). Total flour: 2 cups.
    So my extra-yeast situation turned into the fluffiest and yummiest yeast rolls I have ever made! And the recipe is nearly unchanged – the changes are just another way to use essentially the same proportions and overall instructions. I like how you broke down when to add flour and how much to add at a time.
    One final tip: I like to let the rolls rise in the microwave with the light on (it sits over the oven and the light seems to keep the microwave just slightly warm). It also keeps my nosy cats out of things and keeps the AC from blowing over the rolls while they rise.

  15. Staci Belton says

    I’ve made this recipe before and we loved these rolls to say the least? Can this recipe be made without ‘milk’? I don’t have any on hand. Thank you so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Staci! Another reader has had success using water. Hope that helps!

  16. Erica Brooks says

    These rolls are delicious, while still being quick and easy to make. I never thought all those things could be true about a yeast roll recipe, but it is true for these. I ended up letting mine rise outside in the summer heat with a damp paper towel and cloth on top. They rose perfectly and cooked up in 18 mins. These are soft, buttery and just perfect! I’m such a perfectionist when it comes to cooking. I’m the type that finds a recipe and tweaks it a ton each time I make it to make it just right. This is not going to be necessary with these! I’ve bookmarked the recipe and plan to make them again and again. Thanks!

  17. Brittany says

    I’ve been on a “make my own breads” kick and rolls was on my list. This is such an incredible recipe I seriously just can’t! I ate one right out of the oven and burned my fingers. XD I especially loved doing this in my 8 inch cast iron, as the bottom has a perfect crisp/light brown to it. This will be my new go to and I can honestly say it wasn’t even hard to make. paired deliciously with some vegan gravy and a lentil load. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Brittany! Thanks so much for the lovely review. xo

  18. Shonte says

    Okay so i randomly decided to give this recipe a try because i love rolls.. i have always been intimidated by making rolls or bread for some reason but following this recipe was pretty easy even when i got worried at some points like i had no clue how long to knead the dough but it still worked out so well they were soo good and pretty! Im making more tomorrow 🥹

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave the recipe a try and enjoyed the result, Shonte! Thank you for sharing your experience! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kayla! We haven’t tried them with olive oil, but we think it should work! Let us know how it goes! xo

  19. Penny says

    I made the dough, divided equally into 4 parts and used 8″ square pan to bake 4 burger buns. Looked perfect and was tasty. Substituted Silk organic Soy for almond milk. Bake time was 20 min. Recommend. If you consider that the buns touched sides with each other but did not turn into squares you’ll have a sense of the size of them. I also flattened them slightly when I shaped each prior to the rise.

  20. Mariah says

    Delicious! Forgot to grab rolls for Thanksgiving and made these, super easy and quick, beautiful spongey texture inside and smooth outside, perfect yeast flavor.

  21. Coby says

    Oh my goodness, these rolls! They are so fluffy and soft, and so easy to make. They were a hit at our Thanksgiving dinner!

  22. Sarah says

    These are the BEST rolls out there. I sub water for the almond milk, and sub coconut oil for vegan butter (cutting it into the flour mix before adding in the warm water). Turns out amazing every time. Also brush it with rosemary olive oil right before putting it in the oven.

  23. C Perry says

    These came out great! Didn’t have rapid yeast. Used Bobs Red Mill Active Yeast. Used slightly more than 2c flour. Ended up with only 11 dough balls. Will definitely make again.

  24. Amber Shelley says

    Subbed the almond milk for canned coconut milk but kept everything else as written and they turned out perfect(the coconut flavor wasn’t noticeable at all)! Hands down the best rolls I’ve ever been able to make and they were so simple to prepare, even someone who doesn’t bake will have good results. This is for sure my go to from now on, thank you!

  25. Sue says

    Made these with fine spelt flour and they turned out amazing!
    I did use probably about 2 1/2 cups of flour by the time the dough was no longer sticky.
    Thank you for this vegan recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Sue. Thanks so much for the lovely review and for sharing your modification! xo

  26. Rachel says

    I used half wheat flour and half all purpose flour. I made them vegan substituting coconut oil since I didn’t have vegan butter and these came out ridiculously good! I glazed them with olive oil and they are so soft and slightly sweet and so soft! Can’t wait to make these next! Oh by the way, these were incredibly easy too!

  27. Alicia says

    I live in a very humid climate, and find that most bread/roll recipes will require more flour. Really, best to base in just base it on feel and texture. LOVE this recipe and make them at least 2x a month

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad to hear this is a staple recipe for you, Alicia. Thanks for the great review!

  28. Teresa says

    These rolls are excellent! My husband is dairy free, but all of us absolutely loved them. They are our new go-to recipe for being easy AND delicious. I made a double batch of dough on Christmas Eve, but only baked half that night. They were good. The other half, I took with me to a Christmas Day dinner. This batch I let sit out all day and let it rise/punch down multiple times before I baked it right before dinner. This batch was absolutely amazing. Light and fluffy with a much better texture than the night before.

    Thanks for sharing!

  29. Jess says

    Hi there! Do you think applesauce or banana, or something with minimal fat could potentially replace the oil, assuming one is okay with sweet rolls? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, we haven’t tried it but we think applesauce might work? The texture may be slightly different, though. Let us know how it goes if you give it a try!

  30. aubrey says

    My family LOVED these dinner rolls, I see a few comments about it not being enough flour? I used as directed and it was not sticky at all. I did add a bit more sugar for our taste and my husband compared them to Texas road houses rolls! We will be making these again! Thank you!

  31. Rali says

    I am not sure why the author won’t adjust the recipe. I followed it exactly and got as well a sticky mess. I saw that others gave good score and mentioned that they added extra flour. It would be nice to adjust the recipe, it it such a waste of time, products and effort otherwise.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rali, sorry to hear you didn’t have success! How much flour did you end up using total? In step 4, you add flour until the dough is formed, so it sounds like you needed to keep going with the flour. We’ll give the recipe another look and see if we can improve the clarity!

    • TL says

      I don’t find you need to add extra flour but just look at the consistency. Why dog the recipe? I have used this for years and it is always loved.

  32. Helen says

    What an amazing recipe! Light and fluffy bread rolls! As a keen (probably over-keen) bread enthusiast I have always found making a ‘lighter’ bread challenging – but this recipe was perfect. I don’t have vegan butter, so I used 2 x tablespoons of avocado oil instead. My only challenge now is not eating them all too quickly – but that smell and texture – it takes a serious amount of self-control! My questions are: 1) regarding kneading the dough, is it better to do this more or less to get fluffy rolls? Also, if you divided the mixture into say 4 balls and not 12, would you get larger ‘burger-bun’ style soft rolls? Thank you for this great recipe! I’m off to make some soup now to enjoy these with!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helen! Thanks so much for the wonderful review, we’re so glad you enjoy this recipe! As you may know kneading is a tricky balancing act, you want to knead long enough that the dough has structure (which helps it rise well and = fluffy rolls) but not so long that it becomes tough. It will vary, but between 5-10 minutes is probably enough time to knead for a dough of this style. You want it to feel very smooth and elastic, if you take a small piece and slowly stretch it, it should stretch easily and not break. If it breaks, you’ve kneaded too little or too much. For the burger bun idea, we haven’t tried it but it could work! They will probably need to bake longer, though. Hope this helps!

  33. Yvonne Mcdonald says

    I have made these twice this week already! They are loved by the whole family. I need to add a little more flour than said however flours differ so that’s ok. I also make 6 rolls instead of 12 and still find them too small as they are gone in one evening! I’m going to have to start bulk baking and freezing I think.
    Thank you for the brilliant recipe.


  34. Chris says

    How to make this without half the dough ending up stuck to your fingers when kneading? I followed the recipe exactly…but only after I added olive oil could I knead the dough without it sticking to me.

  35. Erin says

    I have made these a couple of times and they keep coming out harder than fluffy. I feel like I am over-kneading them…could this be the case? I also add all the flour (full second cup). I don’t make bread foods often, so going off of texture is a little foreign to me. I normally knead them for at least 10 minutes while I add the second cup of flour. I will take any help I can get – thanks!

      • PO says

        The ingredients say 2 cups of flour but the instructions only stated 3/4 cup and 1/4 cup (1 cup) of the flour being used. Just want to confirm if it’s 1 cup or 2 cups of flour. Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi there! In step 4, you add the 1/4 cup of flour, then you continue to add flour until the dough is formed. You will probably use the full 2 cups in total!

  36. Brittany Rodin says

    These are my go-to dinner rolls. I’ve served them many times and everyone loves them! The recipe is easy to follow and works well even when doubled or tripled.

  37. Emily says

    These are were so easy and delicious! Amazingly fluffy and perfect for Thanksgiving! I made 6 large rolls instead of 12 and just baked them for a few more minutes. Perfection! I will definitely be saving this recipe to make in the future!

  38. JW says

    I’ve made these a few times over the past couple of weeks – they are so simple and turn out beautifully every time. Highly recommend giving these a go.

  39. OH says

    This was so easy and delicious. The only changes I made were due to availability. I used bread flour and oat milk but other than that I followed exactly. I prefer cooking to baking but I found this easy and a huge hit with everyone, not just the vegans. Thanks. Love your recipes.

  40. Louise says

    Hello Dana, This is the second time I’ve made these dinner rolls and my only regret is, that I haven’t been making them every single week! Man they are SO delicious, easy, and inexpensive to make. We’ve had them with our vegan holiday dinners but seriously I am going to make these dinner rolls a regular in our home. Thanks much :)

  41. Tammy says


    I’m excited to try this recipe, however, all I have is coconut oil. Is it possible to use this instead of plant-based butter? Also I have regular yeast instead of rapid rise yeast.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy! We haven’t tried this with coconut oil, we think it would work but the flavor might come through slightly in the final rolls. As for the yeast, you can use regular yeast but you will want to add it and the sugar to the warmed liquid ingredients instead of the dry, and let it proof (get foamy) for ~10 minutes before adding the wet ingredients to the dry. Let us know how it goes!

  42. Cierra says

    So I want to eat these on thanksgiving day so should I make them the night before and put them in the fridge or freeze them or freeze/ put the dough in the fridge?

  43. Nicky says

    I haven’t made these yet. I am confused by the different measurements of the flower in the ingredients list verse the recipe description.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicky! The recipe calls for 2 cups of all purpose flour, and you add it in slowly. In step 1 you use 3/4 cup, then in the beginning of step 4 you add 1/4 cup more flour, until adding the remaining 1 cup flour at the end of step 4. It says “add just enough flour” but you can add it all. Hope this helps!

  44. Lyrica says

    These rolls turned out great! I used white whole wheat flour and subbed maple syrup for the sugar. I accidentally forgot the salt, but I’m not a huge fan of salt anyway. They tasted great, especially with a little honey and more vegan butter!

    • Bri says

      I was wondering if anyone has made these with gluten free flour (mostly rice and potato starch). Recipe is from allergy awesomeness to be specific. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy, we think that would be fine, but haven’t tried it ourselves. Let us know how it goes!

  45. Bowie says

    I think the liquid proportion is really off because after mixing everything strictly based on the given quantities my dough was a puddle. But I make bread a lot and I know that in this case I just have to add enough flour to make a dough that feels right. I didn’t add more of anything else (like sugar and yeast) after adding more flour and my rolls came out perfect. I did use a lot more whole wheat flour in my mix bc this is how I like my bread in general. Would be my go to recipe for rolls now :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Bowie! So glad you ended up with a result you were happy with!

    • MamaTree says

      Fabulous. My food-allergy kindergartener calls these “bun rolls” & they’re his FAVORITE. Made a double batch for Thanksgiving with family; making another batch tonight by Kindergartener’s request. We use 1/3 whole wheat flour, as suggested, & extra-creamy-oat milk instead of almond. [Also, I’m lazy about kneading & find that kneading for a a few folds, resting the dough 5 minutes in a proofing drawer, kneading a few folds & resting again 5 more proofing-minutes, followed by shaping into balls for rising as written works just as well as a full 10-minute knead.] Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry you had this experience, Tali. Did you make any modifications? We are here to help trouble-shoot if you’d like!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Christa! We haven’t experimented with making this recipe grain-free so unfortunately we cannot recommended any substitutions. There are certainly some delicious grain-free roll recipes online if you google it! Good luck!

  46. Elisabeth says

    My husband and I LOVE these! I use avocado oil as a substitute for the vegan butter, brown sugar instead of the cane, and active dry yeast (only because it’s what I happen to have on hand) and 😍 they turn out so good with the perfect amount of moisture and sweetness! I don’t change any of the original measurements when substituting. Here in high-altitude Montana, they need a little more time to get that great golden brown color than the suggested 18-20 minutes. They’re delicious on their own with jam, but we also love them alongside soup or curry.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and sharing your modifications, Elisabeth! xo

  47. Kaitlin says

    This has become my go to bun recipe! I’ve used coconut milk and oat milk and both work perfectly. I’ve also used non-vegan butter and that worked perfectly too. Everyone always asks for a recipe when I make them, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! Thank you for the lovely review and for sharing your modifications, Kaitlin! xo

  48. Eleanor says

    These were amazing! I followed the recipe exactly. They were fluffy and soft, mmmm! Easy to make too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Eleanor. Thanks so much for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane, cashew butter would likely end up more dense and less fluffy, but let us know if you try it. We like Earth Balance buttery sticks or Miyokos.

  49. Christy says

    I followed this recipe to the T and it is DELICIOUS!! 100% recommend. This will be my go-to dinner roll recipe from now on, hands down!

  50. Rain Cloud says

    Lovely recipe! I am so excited to make these! I was wondering if Oat milk would be okay instead of almond milk, and if could I make them without sugar?

  51. Stacey says

    This recipe is great. I have made with 50 white and 50 wholemeal flour and the rolls are still amazing!

  52. Jamillah says

    These are the best rolls you will EVER make! I’ve made this recipe countless times and every time my Mom tries to sneak off with the whole batch 😂They’re sooooo good!! I use rice milk as my plant milk of choice and it comes out amazing EVERY TIME. Thank you so so much minimalist! :-))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your mom enjoy them. Thanks so much for the lovely review, Jamillah! xo

  53. Sana Gilfillan says

    I made a double batch, to use half as burger buns. They rose nicely but I found them to be just okay flavour and texture wise. I think they could use a little more butter as I prefer a more enriched dough for a dinner roll/burger bun. I also referred to the original linked recipe on allrecipes and noticed that this is pretty much the same recipe (subbing the same quantities of vegan butter and almond milk for their dairy counterparts) though you have listed it as heavily adapted? I don’t think substituting vegan milk and butter in a recipe would be considered heavily adapting it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sana, you’re right. The recipes are very similar. However, there are nuances when it comes to the type of vegan butter and milk you use (something we tested). May I ask which brands of vegan butter and dairy-free milk you used? Perhaps you would have preferred a bit more sugar and/or salt for more flavor?

  54. Katie says

    I made these and they were delicious! I stayed true to the recipe and used a stand mixer. The dough is pretty wet so be prepared for a little stickiness.

      • Sana Gilfillan says

        Thanks for the response Dana!
        I live in the UK so I used Aldi brand almond milk and Flora vegan butter block. I do a lot of veganizing of non vegan recipes by subbing in a dairy free butter and milk of choice with good results and find the milk can be changed based on preference without greatly effecting the outcome (I usually only have soy milk on hand and so general use that), hence my confusion. I wasn’t sure if the original recipe had been tweaked since you posted this. I also make a lot of your recipes but just use regular sugar and AP flour instead of organic or I bleached because that’s what I usually have on hand. Maybe less flour next time would up the flavour. Thanks so much for your response though! You have a fantastic blog and it’s a great resource.

  55. Allergy Life Mom says

    Has anyone tried to make this gluten free? Perhaps with a “one-to-one” gluten free flour blend? I want to try to make these for my family as a slider bun for Superbowl, but we are gluten intolerant.

  56. Molly says

    Straightforward recipe and they came out great. I’ve made many of your recipes and they have all been delicious!

  57. Teena says

    These look great. I’m hoping to make them for Christmas. Do you know if I can make the dough the night before, store it in the fridge and then bake so they’re fresh on the day? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teena, yes, you can! Follow through step 5, then set in the fridge. The next day, let the pan “rise” on top of the oven while the oven is preheating so they don’t get shocked from cold to super hot.

  58. Shirley says

    How long do they take to defrost and rise once they have been frozen?
    These were delicious and I want to make ahead for Christmas.

  59. Michelle says

    The yeast that I have at home is the ones that normally requires proofing in water for ten minutes before. Do I allow it to proof before adding to the flour, or do I go ahead and add it all in there at once?

  60. ingrid says

    These really are the best and easiest dinner rolls! By the time you know what you want for dinner, if you start the process for these rolls, you’ll have a complete meal in no time. I had to learn that checking the temp of my liquid is the key to my success when working with yeast. Once I decided that that was the one thing I really need to ensure what absolutely on spot (I stick with 115 degrees for pretty much all yeasted breads), everything is PERFECT! We’re having the rolls with your Curried Potato and Lentil Soup for dinner tonight. Thank you, Dana!

  61. EH says

    I have been making these since day one of you posting these bad boys. They are my favorite. Every thanksgiving I make them. Just for fun I make them. I absolutely love them. Today, was a special day of making them. I was making “burgers” and I had no buns! So I thought why not make my favorite dinner rolls into buns. And boy am I glad I did! It turned out great. I make 4 buns with the above recipe. I don’t think I will ever go back to buying hamburger buns again! These are just great! Love them!

  62. Sophia R says

    It took me 2 tries to perfect this recipe, but when I got it right it was AMAZING! The trick was not adding too much extra flour when kneading, and using the French Fold method (see youtube!) to knead it properly even if its sticky for 10 full minutes. It took me about 10 full minutes just to get the dough properly elastic. They came out absolutely perfect. Everyone at my Thanksgiving was impressed I made them from scratch. Thanks for the recipe.

  63. Caryn Cook says

    I made these for Thanksgiving. They turned out wonderful, and everyone loved them. These were so simple to make. But, everyone thought I must have labored over them for hours. I was a rockstar thanks to this recipe.

    • Sharon Chaffee says

      These rolls are delicious! I made them the day before and froze them prebaked, as suggested in the recipe. I was concerned that they may not proof because of being frozen. I put them on top of my stove since the stove was warm from the oven in use. Low and behold they thawed & proofed. I did substitute vegan Nutiva shortening for vegan butter. I’ll be making this every holiday and anytime I want rolls. I topped the ones leftover the next morning with cranberry sauce. Yum yum!