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

Simple
Buttery
Fluffy
Tender
Savory
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
Print
Batch of homemade Dinner Rolls with one having vegan butter and jam in the middle
4.83 from 194 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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*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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  1. 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

    • Support @ Minimalist Baker says

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

  2. 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!

  3. 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!

    • Support @ 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!

  4. 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!

  5. 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.

    • Support @ 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.

  6. 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!

    • Support @ 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!

  7. 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.

    Yvonne

  8. 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.

  9. 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!

        • Support @ 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!

  10. 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.

  11. 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!

  12. 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.

  13. 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.

  14. 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 :)

  15. Tammy says

    Hello!

    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.

    Thanks,
    Tammy

    • Support @ 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!

  16. 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?

  17. 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.

    • Support @ 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!

  18. 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!

    • Support @ Minimalist Baker says

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

  19. 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 :)

    • Support @ 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!

    • Support @ 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!

      • Support @ 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!

  20. 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.

    • Support @ Minimalist Baker says

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

  21. 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!

    • Support @ Minimalist Baker says

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

  22. Eleanor says

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

    • Support @ Minimalist Baker says

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

    • Support @ 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.

  23. 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!

  24. 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?

  25. Stacey says

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

  26. 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! :-))

    • Support @ Minimalist Baker says

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

  27. 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?

  28. 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.

  29. 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.

  30. Molly says

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

  31. 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!!

    • Support @ 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.

  32. 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.

  33. 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?

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. Dor says

    Great, easy recipe! Thank you. Nice to have something easy while juggling everything else for thanksgiving.

    Some things I did different (this recipe is super flexible):

    – Used only 2 tsp yeast.
    – Used coconut sugar instead of regular sugar. Next time, I will try using a tad bit less sugar.
    – While proofing, I put it in the fridge after about 20 minutes because I realized it was rising too quick and wanted to time it closer to dinner time
    – Brushed the butter at the end, after it already baked.

    Seriously great, easy recipe! Thank you!

  39. Hannah says

    So good! Easy to make, not fussy and came out flawlessly. My husband and children devoured them at Thanksgiving. This will definitely be my go-to vegan roll recipe for any meal. Recommend!

  40. Phoebe says

    I would give a 6/5 if I could! These turned out AMAZING. Sooo fluffy and soft and the right amount of sweet. They taste like the Hawaiian rolls and my whole family is obsessed. We made some yesterday for thanksgiving but we may or may not have eaten too many 🤭 so I made another batch this morning. There’s a lot of us celebrating today so I actually ended up making four Batches! Happy thanksgiving! 🦃

  41. Sally McCarther says

    I made this for Thanksgiving using the exact recipe stated. The whole family devoured them. So soft, fluffy, and taste is AMAZING! Definitely will make again, 10 out of 10.

  42. Kate says

    Had a great experience making these. I’m always pretty nervous when I have to prove something, but since Paul Hollywood wasn’t in my kitchen, I would say they turned out great. I used whole wheat flour and modified by using date sugar instead of cane sugar. To be honest, I think I under-proved – so I’m making them again tomorrow and will try to be more patient.

  43. Sue says

    I don’t use butter or vegan subs. Do you think I can use applesauce in the recipe? Also, would bread flour work or should I stick with AP flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      What about oil? Do you use oil? Olive oil would work well. Not sure how to do it without fat, but perhaps applesauce in a pinch. Let us know what you try!

  44. Amanda says

    Hi! I was wondering if I could make these garlic and herb rolls just by adding the garlic and herbs to the dough or if that could mess up the recipe. Thanks!

  45. Kavita says

    Can you use whole wheat flour instead of AP (what is whole wheat pastry flour?) Trying to make this as whole food plant based compliant as possible. I saw some folks used 1/2 AP and 1/2 whole wheat flour in the comments!v Thanks for your lovely recipes!

  46. Margarita Gibson says

    I’m making this but I don’t know when to stop kneeding. It seems they are not bouncing back. So I’m wondering if you can give me an idea on how to know the kneeding is enough.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Usually I knead just until the dough looks smooth and no longer lumpy! It *should* bounce back but it isn’t critical. I’d say roughly 3-5 minutes?

    • Emily says

      Can I substitute gluten free flour without too much issue? My gf flour contains rice flour, xanthan gum, ground flaxseed, buckwheat flour, quinoa flour, amaranth flour and arrowroot flour. Appreciate the feedback. I love all your recipes!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I’m not sure as I haven’t tried it! But if you do let us know how it goes! Your blend sounds great!

        • Emily says

          I did, my flour contained ground quinoa, flaxseed and amaranth so the rolls were more whole grain, lots fluffy, very tasty though!

  47. Morgan says

    Would you recommend preparing the dough one day before Thanksgiving? If so, how? I want to save some time making these rolls🙂

    • Support @ Minimalist Baker says

      That should work! We’d suggest freezing them pre-baked, then when ready to prepare, let them thaw, rise, and bake.

    • Chantal says

      You can place in the fridge once they are formed and they’ll rise in the fridge properly overnight. I’ve done rolls and cinnamon rolls the night prior and just popped in the oven in the AM and its perfection!

  48. Jason says

    I’ve made these rolls several times, and they are FANTASTIC! I follow the recipe as written (baking them in a round aluminum pan), and they always turn out delicious. Highly recommended. It’s become my go-to roll recipe—and they’re so easy to make!

  49. Meena says

    Hi,
    I tried out rhe recipe and used half Af and whole wheat flour. However it didn’t rise up. On baking it did come out as soft inside and crunchy outside. But wonder what do can to make it rise well… thanks for your help.

    • Support @ Minimalist Baker says

      Hi Meena, is it possible your yeast wasn’t fresh? Otherwise, we’d suggest less whole wheat flour and more all purpose. Hope that helps!

  50. Sara Frazier says

    I want to make these for Thanksgiving to accommodate my dairy-allergic toddler, but I have some questions:
    1. If I use active yeast, I don’t have to dissolve it first? And would it be the same amount as the rapid yeast?
    2. ALSO – can I use oat milk instead of almond?

    • Support @ Minimalist Baker says

      Hi Sara, You can use the same amount of dry active yeast, but just let it rise longer. Oat milk should work. Let us know how it goes!

    • Michelle Swann-Renee says

      I’m making the exact same adjustments :-) My son has a nut allergy and I don’t keep the rapid rise yeast. I’m hoping this come out as well as my typical cloverleaf rolls! Happy Thanksgiving!

  51. Sara says

    I make these all the time……ok…..I should’ve posted sooner. Thank you, I love looking to check out all your vegan recipes.

  52. Michelle says

    Just made this recipe with active dry yeast. The only yeast I have available. Well I also have nutritional yeast but they are not the same! I had it rise for 2.5 hours and baked as directed!
    Buttery and flaky like you said! Thanks for yet another keeper recipe, Dana! ❤️

  53. Cori says

    These tasted amazing!! But mine definitely collapsed while I was putting them in the oven. Is this because I let it sit for more than 45 minutes? Or because just before it went into the oven, I brushed then with hot vegan butter? Definitely want to make these again, but would love to know what I did wrong!

  54. Wren says

    Delicious, soft rolls. Easy to make. I even forgot to put the yeast in, quick threw a couple teaspoons of yeast into some warm water, threw that in with the dough and mixed it up and they still turned out!
    This recipe is a total keeper for quick, homemade, soft yeast dinner rolls!

  55. Sophia says

    This recipe was fantastic! The rolls were fluffy on the outside and crisp on the outside. I ended up adding a fair amount of flour during the kneading process, as the dough was extremely sticky. While the recipe recommends serving immediately, I found that the roll I ate immediately was a bit stodgy (stayed smushed when I pressed in), but the roll I ate 15 minutes later sprang back perfectly!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Sophia! Thanks for the lovely review and for sharing that tip!

  56. Terri S says

    I made these tonight with half AP & half whole wheat pastry flour. They turned out amazing. Very soft and fluffy! Thanks for a great recipe.

  57. Michelle says

    Wonderful recipe! Very easy to make, with delicious results! Rolls were fluffy and flavourful. I cut the sugar in half as I do not like sweet bread. Also, next time I would make 9 rolls instead of 12, as I found them to be quite small. Thank you for the recipe!

  58. Ariel says

    This is my favorite recipe for rolls!
    I now make them as a side for every family get-together and BBQ that we have. They are super easy to make and are very soft and flavorful. My husband is vegan and he doesn’t eat much bread, but every time I make these he has at least one! :)
    I highly recommend this recipe!

  59. Natalia Estrada says

    I followed the recipe to the dot, the only difference i used 1/4 cup of soy milk with 1/4 cup more water and italian flour “farina di grano tenero” came out so good and all on my mix stand.

  60. Alexi says

    Made these last night as burger buns, pretty much as written (only change was reducing the amount of sugar). They were fantastic!

    But there’s no way they would make 12. I got 4 regular sized burger buns and could have made 6 sliders/rolls. Maybe I ended up using less than the 2 cups of flour? The way the directions are written, you start with 1/4 and then add enough flour to form a “soft dough”, so it’s possible I used less than 2 cups, but I’m not sure.

    Anyway, great flavor and texture! Just didn’t make as many as the recipe suggests.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! I love the idea of these as burger buns! We haven’t tried that, but perhaps next time just multiply the recipe for more servings! We have a toggle feature above the ingredients that allows you to adjust serving sizes easily!

  61. Jennifer Burges says

    Plan on making these this week! Any modifications for using active yeast instead? Also if I wanted to freeze would I do that after they rise or before? Thanks!!

    • Support @ Minimalist Baker says

      Hi Jennifer, That should work, just let it rise longer. You can freeze them pre-baked before proofing, then let them thaw on top of the hot oven, rise, and bake. Let us know how it turns out!

  62. Angelina says

    Hi,
    I am in the process of making this recipe but as I knead the dough, the dough is very sticky, did I do something wrong or is this right?

    Thanks.

  63. jane says

    I make this recipe all the time, but I don’t usually add butter. I tried brushing them with butter today and they fell immediately. Can they be salvaged? Thanks!

    • Support @ Minimalist Baker says

      Sorry to hear that, Jane! We’ve never had that happen so we’re not sure. Is it possible they rose for TOO long which caused them to collapse. A “fatigue” of sorts. Does that sound accurate at all?

      • Jane says

        No, but I ended up Goggling and just rerolled them into balls and let them rise again and it worked perfectly. I just skipped the butter, which I always had before anyway and we love them just the same.

  64. Senna says

    My teenager loves this recipe and we make it all the time. It’s taught him how to knead dough. ;) Thank you!

  65. Manon Blackman says

    Awesome recipe! I only had active dry yeast and it took 2.5 hours to rise 😅 but they were fluffy and delicious! I used 1.5 cups all-purpose and 1/2 cup whole wheat flour.

  66. Diāna says

    Hi!
    I have made this recipe 5 times already (in the last 3 weeks), and it is seriously the best! Thank you so much!
    But I was wondering – can it be made with any other flour? Spelt for example?

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it! We haven’t tried making it with another flour, but let us know if you do some experimenting.

  67. Olivia says

    absolutely loved these! I tried for the first time last week and have already made my third batch… When I made 12 the first time I found them to be quite small, so I’ve adjusted and found that making 9 was the perfect size! Fantastic recipe. Thank you!

  68. Azusa says

    This was my first time baking bread, and I’m glad I found this recipe!! It was easy to follow, and the ingredients are simple too!

    I used coconut oil & oat milk, but they worked just fine. The flavor was buttery and rich!
    I think I needed to let the dough rise longer though. I didn’t realize what I had was active dry yeast, not rapid-rise kind.

    I’m sure I am making this again! Homemade bread is the best. :)
    Thank you for the recipe!

    • Mark says

      My family loves these. I’ve made them three times in the last month or so, and my daughter likes to help knead.

      • Support @ Minimalist Baker says

        We’re so glad everyone enjoyed them, Mark! Thanks so much for the lovely review!

      • Emily says

        Hi!
        Thank you for the simple recipe! One question… I can only see you incorporating a total of one cup of flour into the rolls, but you call for two…
        I assume I only add as much as I need.. 🤓 Oh boy. Answering my own questions.
        Letting my yeast mingle with my milk and flour etc for a few minutes more cause I have instant yeast 👍
        Wish me luck!! 🍞

        • Support @ Minimalist Baker says

          Hi Emily, In step 4, you’ll add only as much as you need, up to a total of 2 cups in the full recipe. Hope that helps!

    • Support @ Minimalist Baker says

      We haven’t tried it, but we think it would be fine. Let us know if you try it!

  69. Monisha says

    I was so excited to try this but unfortunately mine didn’t look anything like yours! the final result was more like a crunchy biscuit and had a flat flavor . Wondering what went wrong

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear that, Monisha! Did you make any modifications? Is it possible the yeast was expired or didn’t activate?

  70. Megan O'Leary-Barrett says

    Oh my gosh….how good? Well, we each wanted our own 12 roll pan so we could put our faces on the soft pillow of rolls and eat straight from it 😂

  71. George Bryant says

    I’ve made this recipe about 20times over the last 2 years and it always works out great. Tonight I used coconut sugar as I had no white sugar left and it has worked just as well. Thank you! Love from NZ

  72. Sonja says

    First attempt today.
    Very happy. ?
    I think I added a bit more flour than is in the recipe but my dough was just very sticky (should it be?). Other than that, it was very easy.
    I used oats milk and ancient dry yeast (Covid 19 era). ?

    They rose in about an hour but maybe not as much as I was hoping.
    Consequently, they are a bit more dense but none the less DELICIOUS! ?
    Will definitely make again if I can get hold of flour. ?
    Thank you!

    P. S. Is there a way to post a picture?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! It does sound like they may have needed a bit more flour. You can tag us in a on instagram to share a photo!

  73. Susan says

    I made for today, Easter, as I was in a pinch for something FAST! It was a good choice, even though having very little all purpose I was a little heavier on the whole wheat than recommended, but such is life in these times!! Thanks for your help in all things vegan!! Happy Easter everyone.

  74. Stanoley says

    These are just so wonderful and I really love them a lot! I’ve been making them for a couple years now. I love buns and these are good buns!

  75. gabriele says

    incredibly soft and wet.
    the smell is good, I used coconut oil instead of butter, even for brushing, so they weren’t so golden.
    the only problem is that I found it a bit tasteless … also when preparing it, I used more flour than I asked for because it remained moist and sticky, even when it was time to form the balls. but I think it’s because of the moisture in the flour and the air that they are different. save that, i will do it again because they are soft and pleasant and easy to make.

  76. Monica says

    Great recipe! I made it tonight. I used coconut oil instead of vegan butter. It worked great! Thank you so much for posting such a great recipe.

  77. Megan says

    First time attempting to make rolls and I can say WOW it was easy! No need to be intimidated with this recipe and they came out great. Used them for hamburger buns -my Husband and I agreed we will be making this recipe again for sure! :)

  78. Claudine says

    I made these twice within the last 2 weeks to avoid having to run out last minute. I tried them at first for burger buns Making 8 instead of 12 and they were a huge hit. Then I needed hot dog buns so I figured I’d try making them a little longer and again they were a HIT. I might never buy buns again!!

  79. Ness says

    Yum! Great recipe. I subbed soy milk because that’s what I had on hand. Soooo good paired with the warm hearty lentil soup I made. My friend’s mom owns a bakery and when she makes rolls like these she sprinkles a little coarse salt on the bottom of the pan before adding in the dough balls. It just gives the buns that little extra nudge of flavour that’s delightful for dipping in soup. I kinda want to try this recipe as a base for cinnamon buns just to see what happens…

  80. Rita Campbell says

    I made them again, using only one cup of flour and just a little more for dusting the board and they were fabulous! Soft and delicious. They smell so great while they’re baking.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure about that! I’ve never had this happen. But it sounds like maybe they rose for TOO long which caused them to collapse in the oven. A “fatigue” of sorts. Does that sound accurate at all?

  81. Urszula says

    I am so happy i have found you ?
    I’m busy making/baking new things every day ?
    These are great still warm with spread and jam however went down a treat as vegan burger sliders. Non-vegans were impressed ?

  82. Marge Gelsleichter says

    I made this for the holidays. Delicious. I just made it again. It’s my go to. Love it. Delicious.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marge. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  83. Tammy says

    Absolutely love this recipe! I have been experimenting with cooking vegan recipes and thought I would give it a try with bread. These dinner rolls were straightforward to make and easy for someone such as myself who does not have much bread making experience. I live in a very rainy, humid area and had to add a bit more yeast (3tsp for 12 rolls) but they were amazing!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Tammy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  84. Becky says

    My 12-year-old son says that these rolls are the best thing that have happened during the whole quarantine! Absolutely delicious. My only comment is that an 8-inch pan wasn’t nearly big enough. Our 12-inch cast iron skillet was perfect.

  85. Rita Campbell says

    Re:Simple Vegan Dinner Rolls
    Your list of ingredients asks for 2 cups of flour.
    Your instructions only mention 1 cup of flour.
    My rolls were a great disappointment. I tried to push in 2 cups of flour because that’s what it said.
    The taste was good, but they were like little scones, heavy, heavy, disappointing. Boo Hoo!

    • Support @ Minimalist Baker says

      Hi Rita, sorry for the confusion. In step 4 it says “Then, add only enough remaining flour to make a soft dough.” That is where the additional cup (or less) of flour would go. It does sound like yours had too much flour added.

      • Ivjkr says

        Yes start with 3/4 cups. Then add 1/4 cups mix for two mins and add just enough remaining flour to make a soft dough. Depending on where you live you will only need a part of the remaining 1 cup flour. This is a common way to write bread recipes because amount vary so much depending on where you live. You need to go on feel and experience which is why bread making is a tricky one! Mixing by hand while harder generally gives you a better feel for when the dough changes.

  86. Deirdre says

    These are better than rolls that use dairy. We couldn’t get enough! Using this recipe this evening to make hot cross buns. Addding the spices and such. A keeper! Just be sure to read directions carefully!!!

  87. Leigh says

    These were easy, made from ingredients i already had, and came out tender and delicious! I made the dough in the bread machine and then divided into 8 rolls instead of 12, as we plan to use them as burger buns. Will definitely make again!

    • Marge Gelsleichter says

      Was the bake time the same for bigger rolls?

      Someone said they made 8 instead of 12.

      I wanted to try that but wasn’t sure about the time.

      Thanks

  88. Meera says

    Oh my God this was the absolute best rolls recipe I have ever tried. I used dairy milk and dairy butter in place of vegan, since I was actually looking for an egg-free recipe.
    Baked for a little longer, around 25-27 minutes, olive oil glaze.
    The rolls turned out to be buttery, pillowy, rich and so incredibly soft. Was an absolute hit with the family!
    Thanks for the great recipe!

  89. Jordan says

    I made these for Friendsgiving last year along with my normal sweet rolls. These were by far the most consumed by non-vegan friends. Just got done making three batches for our COVID-19 quarantine. The absolute easiest and best rolls I’ve ever made!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Jordan! Thanks so much for the lovely review!

    • Alex Troiano says

      COVID19 is everywhere -even in recipe reviews. Made me do double take as I rarely see reviews that are recent,in my internet searches.
      That being said,I am making these from my home right now under self isolation, and can relate to the need for some good recipes and quality cooking.

      Thanks for the review and sense of togetherness in this crazy world.

  90. Tonya says

    Wondering if I can use active yeast, unsweetened coconut milk in place of the fast rising yeast and almond milk and also, how can I add pineapple juice to make these delicious looking rolls Hawaiian?
    I was thinking perhaps I could replace the water with the pineapple juice.

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can use dry active yeast just let it rise longer. And yes, coconut milk will work well here. I’d recommend light (canned) or shelf stable (boxed). Full fat will likely be too heavy for these.

    • Support @ Minimalist Baker says

      Hi Ev, we haven’t tried it, but some other readers have reported doing so with success. Let us know how it goes!

  91. Janice says

    Hi! I’ve made this recipe almost every day in the last 2 weeks or so. It’s soo goood and I have made cinnamon and pizza rolls with it as well. Thank you for posting it.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Janice. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  92. Alice says

    What do you mean Pre-bake
    When I think of prebake I think of cooking something ahead of time, like I would prebake my pie crust before putting in the filling.
    But you say before freezing the dough Pre-bake them and when ready to cook them take them out thaw, rise then bake.
    Please explain
    Thank you

  93. Alice says

    Can I substitute gluten free flour instead of all purpose flour and still have the same turn out?
    Do you have a good gluten free sliced bread rescind?
    Thank you

  94. S. Marie says

    This is my go-to roll recipe now. Anyone who tries it has me send them the recipe. It’s just my daughter and I and she loves them so much I always double the recipe. Over Thanksgiving, we used them to make little turkey slider sandwiches. If you have children, you know how picky toddlers can be and mine gives this recipe five stars.

  95. Ashley says

    I’ve made these 4x now! I just wanted to say TY, my 3 1/2 yo son absolutely loves them and they are so easy to make! Just a few tips that have helped me perfect the roll! I’ve found that using 1 3/4 cups flour seems to be the perfect amount. I use an electric mixer for the first 4 minutes of mixing and then mix in the last 3/4 cups of flour using a spoon!

  96. Stacy Holybee says

    This is the very first time I’ve ever made a real bread item (ie something other than pumpkin bread, etc.). I made a notable mistake right off the bat by starting the recipe with all 2 c. of flour, in spite of having read through the recipe twice before starting. Sigh. I wasn’t sure if I had the dough at the right consistency after that, as it was rather sticky, and I had to add quite a lot of flour while kneading (which I was probably also doing wrong). All that said…the little suckers rose and came out just fine! They were probably bulkier than intended, what with all that extra flour, so I had to cook them a bit longer, but they browned nicely and taste great. I’m looking forward to making them a second time, since I’ll be unlikely (somewhat) to repeat the same mistake twice.

  97. Kathleen Chandler says

    I make these all the time and we love them. How should I store them? I made some on Christmas Eve for Christmas dinner. I only ever made them and served them right away but I have so much to do on Christmas Day.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! I’d say store at room temp, covered, up to 3 ways, best when fresh. Or, freeze the dough balls, put in a pan, proof at room temp on top of the oven, then bake as instructed. Hope that helps!

  98. Ashley George says

    I’ve never made homemade rolls before. When it says add only remaining flour to make a soft dough (in step 4), approximately how much of the remaining cup left over are you adding??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will depend on the stickiness of your dough. You want it to be moist, easy to handle, and not sticky.

  99. Ingrid Scott says

    I made these today, since I was looking for vegan dinner rolls for Christmas. I wanted a trial run, like my husband called it, and he is looking forward to test them when he gets home form work tonight.
    I used 1 1/2 cups of Bob’s Red Mill Bread Flour (that is what I had on hand) and 1/2 cup of whole wheat pastry flour. I also used unsweetened Soymilk (needed to be used) and coconut oil, coconut oil also for the brushing before baking. I used dry yeast from Costco which I mixed right into the dry ingredients. I know it is fresh, so I don’t worry about that.
    They turned out perfect. They taste light and fluffy with a hint of sweetness. These will be on our Christmas dinner table (double batch of course). I used a scale so that I got 12 of them.
    Thank you Dana for this recipe! :)
    Ingrid

  100. Tanya Laing says

    I make these constantly and everyone LOVES them. I think canned coconut milk works best. I use this recipe weekly for any bread needs. I make hamburger buns and they don’t always hold up but it doesn’t matter since they are sooooo tasty.

  101. Emily Noltemeyer says

    This is my first time buying yeast. What does the .92 mean? I’m assuming it can’t be grams because the packet is only 7 grams?

  102. Anna says

    I made 2 batches of these. One batch was white rolls and the other whole white wheat. They turned out extremely yummy; Moist and flavorful. My husband bought commercial Pop Tarts for my four-year-old for while we were visiting Grammy and Great Nana. At first, Johanna wanted the pop tart until she saw that I toasted 2 rolls. She immediately stopped eating the pop tart & came over and asked for the other roll. She ate the entire thing. It was the whole white wheat rolls that she ate today. When we get home, I am adding this recipe to my recipe book. If a 4 year old would rather eat whole wheat dinner rolls rather than a sickly sweet pop tart, it’s an awesome recipe.

  103. Abonnie says

    Holy cow! These are amazing! My family actually argued that they were store bought. I used my food processor to mix in fast pulses, but otherwise followed the instructions. Perfect!

  104. Tiffany says

    Made these for Thanksgiving today and they were the favorites! I substituted vegetable oil for vegan butter because I can’t get vegan butter where I live.

  105. Lindsay says

    I have never made homemade rolls before and was slightly intimidated. My son and I just made these and they are incredible and super easy! Thank you so much!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lindsay. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  106. Alana says

    Hello! I am confused about the amount of flour necessary, the recipe says 2 cups but the instructions only mention to use 3/4 and then 1/4 so only 1 cup total?

    • Support @ Minimalist Baker says

      Hi Alana, Where the instructions say add additional flour to make dough soft is where you would add the other full cup or a portion of it to your liking.

  107. Cheryl says

    My daughter is vegan and we made these about years ago! Now we always make these rolls–even when she isn’t present:). The entire family loved them!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cheryl. We are so glad the whole family enjoys them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Scan the comments for that! I think others have done it with success. It will affect the flavor and maybe the fluffiness / texture.

  108. Ashley Benford says

    HI im low fat whole food vegan and i was wondering if i could sub anythuing for the butter or not use the butter at all. Would that harm the rolls? or is that ok… any sugestions???

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, you could try subbing applesauce? Or pumpkin puree? We haven’t tested it and can’t guarantee the results.

      • Dhara says

        Gorgeous !!!!
        Loved these..light and fluffy and just amazing..made em yesterday..they’re gone!!..I wish I could post a picture here..
        Making them again today
        Thank you so much!!

        • Support @ Minimalist Baker says

          Thanks for sharing, Dhara! Next time, feel free to tag a picture #minimalistbaker on instagram for us to see!

  109. Jessica Mungekar says

    Yours are so beautiful. Unfortunately, mine were not. Maybe I am not meant to bake rolls but they turned out thick and dense, not fluffy. I used a stand mixer, maybe I mixed them too long? not sure.

  110. Briana says

    I hesitate to call this recipe foolproof but, if you follow the recipe, it’s pretty foolproof!
    I make notoriously bad rolls but THESE are perfect!

  111. Rachel says

    Question: I’ve made this twice, and though they’re delicious, for some reason I only end up with 6-7 rolls instead of 12. I made them as small as I thought possible, but still tried to stay true as I could to the recipe photos. Any suggestions on how to get more rolls out of it next time?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, good question! I feel like we roll our balls pretty small and usually get 10-12. But 6-7 is fine, too! You can also adjust the serving size (using the toggle tool above the ingredients) to increase the ingredient quantities!

    • Ingrid Scott says

      Hi, I just saw this recipe and read through the reviews, when I came along yours. What you could do is put the whole dough on a scale, and then divide into 10 or 12, then pinch off pieces, put on the scale until you have the desired amount. That is what I do. I hope this makes sense! :)

  112. Mary Fitzgerald says

    Wow…! I’ve been baking a long time but never realized you could make these kinds of yeast rolls with JUST ONE RISE!! This is the second time I’ve made these with one very minor adjustment – I use oat milk. I also whisk the hell out of the proofing step and then also when you add the last 1/4 cup of flour before the ten minute rest. I think this probably helps with the rise because my rolls were **glorious.** I will make these again. And again. And again…. I’m a new vegan (vegetarian for 2 years, now vegan for the past month) and I gotta say – these recipes are always, always – ALWAYS spot on! Thanks so much for all the work you do! ❤️

    • Support @ Minimalist Baker says

      Aww, thanks so much for your kind words and lovely review, Mary! We are so glad you enjoy this recipe! xo

  113. Alicia M says

    I make these rolls ALL THE TIME and they are so simple and delicious. Thank you so much for this recipe! My favorite dinner rolls ever :)

  114. Rob says

    These were absolutely DELICIOUS and my whole family enjoyed these with some vegan potato soup I made last night. Thank you for the recipe.R

  115. Dominique Douglass says

    I’m just commenting to thank you for this wonderful recipe. I use it all the time, though I use my stand mixer to knead the dough. I’ve had a 100% success rate and I absolutely love these rolls.
    **You can substitute pineapple juice for some of the water and milk to make Hawaiian rolls!**

  116. Jen says

    This is my ultimate most used Pinterest recipe!!!! I have made these over 10’times and they’re so amazing!!! I made them again today and quadrupled the recipe and they’re just as amazing! Every time I make one batch, my family complains with dissatisfaction that they’re gone!!! Always have to at least double it and one batch get sprinkled with cinnamon and sugar at the end for dessert :)

  117. Elsa Santiago says

    I want to try this today but I only have soy milk at home and don’t want to go out. Can I use silk soy milk instead of almond? Thank you in advance.

    • Support @ Minimalist Baker says

      We haven’t tried it, but other readers have done so with success! Hope that helps!

  118. Ash says

    OMG had to report back. I’ve made these numerous times as Dinner Roll recipe is stated and they’re PERFECT. but now we’ve experimented with making cheesy pizza bites using daiya mozzeralla cheese and dipping into marinara- had to share! After first rise, flatten dough into a circle in your palm and put a little cheese in center. Pinch like a dumpling and set seam side down. Brush tops with melted butter and sprinkle with garlic powder and oregano before popping into oven. Love it for a naughty Friday night treat!

      • James Hitchcock says

        It is called nutriential yeast on Red Mill btand has good vitamin B that cliams releef of artris
        Sorry about spelling
        Also used to make a vegan chesse sauce

        • Support @ Minimalist Baker says

          Unfortunately, that won’t work in this recipe as that type of yeast doesn’t rise. Hope that helps!

  119. Brian Worthen says

    I see these will keep for 2 to 3 days. What’s the best way to keep them? In the fridge? Freezer?

    • Support @ Minimalist Baker says

      We would recommend storing them loosely covered with a towel for up to 3 days on the counter. You could also freeze them pre-baked, then let them thaw, rise, and bake. Hope that helps!

  120. Emily says

    These are great. I’ve made them several times now with great success. I’ve been substituting about 1/2 C flour for whole wheat and that has worked well. The only “problem” is not eating them all in one sitting! MAKE THESE ROLLS!

  121. Lynsey says

    I made these a while ago and they were the best so I wanted to make them today except I had no vegan butter so I used refined coconut oil instead and they still turned out really well. Fantastic recipe, thanks.

  122. Mickie says

    Hello, wondering about flour ingredients. It say two cups but recipe calls for 3/4 cup with yeast etc and then 1/4 cup added after it has risen. Where does the other cup go please. Thanks.

    • Support @ Minimalist Baker says

      Hi Mickie! Where the instructions say add additional flour to make dough soft is where you would add the other full cup or a portion of it to your liking.

  123. Micah Nantz says

    Hello, my wife can not have any of the vegan butters, do you think I could sub coconut oil or olive oil instead?

  124. Jen says

    These are simply AMAZING! I have an egg allergy, so I use regular butter and cows milk and these turned out amazing. I’ve been looking for something with this taste and texture for a long time. I’ve come back to this recipe probably 7 times! My family begs me to make these! It’s like I’ve baked them a cake when they see the tolls come out of the over!! Sometimes I make them a little smaller and then sprinkle cinnamon and sugar over the top – thanks for this recipe!

  125. Natalia S says

    Hmmmm didn’t quite turn out. I made the gluten-free, with 1 cup Bob’s 1 to 1 gluten-free flour and 1 cup oat flour (which I made from oats in a food processor) and they didn’t rise much. They also didn’t really bake to golden in 20 minutes; it took closer to 40. Any tips?

    • Support @ Minimalist Baker says

      Hi Nancy! I would say freeze them when you’ve rolled them into balls and have them in the baking sheet. Cover and freezer. Then just set out to thaw completely before baking. Set them in a warm place, covered, so they can rise and proof. Then bake per my instructions!

  126. Lydia says

    Amazing. These are light, fluffy, and absolutely delicious! I’ve made them twice now, the first time I made them the night before, I let them rise then covered them and stuck them in the fridge and cooked them in the morning. They turned out really good I took them to Thanksgiving so I knew I would have a bread option and everyone loved them! The second time I made the for dinner so I didnt fridge them and they were even MORE delicious!!!

  127. Michaela says

    I’m looking for vegan Hawaiian sweet rolls. If I substituted the water and half the almond milk for pineapple juice do you think that would work?

  128. Leigh Anne W. says

    This was the first time we made these for our family’s Thanksgiving Dinner. They were a huge hit! They were fluffy, tender and delicious. Easy to make! All of the Non Vegans at our table loved them as well!

  129. Miranda B says

    Just baked these today for Thanksgiving and they were amazing :)! My first venture into roll baking Period, much less vegan rolls, and if I can bake them anyone can lol. Did butter them and recommend doing so :P but that just might be my Southern genes showing.

  130. Jordan U. says

    Hi, new baker here!

    I’m halfway through my second attempt at this recipe and I am very confused. I don’t know what speed to whisk or beat, I also don’t understand how I’m supposed to knead such a wet dough. (Should it not be that wet?) This is my second attempt and the only substitution I’ve made is using ghee instead of vegan butter. But I’ve followed this recipe down to the letter, and somehow it’s not coming out the way I think it should be coming out. I’m still letting my dough rest, but it just looks so wet. Please help, someone.

  131. Meghan says

    When the recipe calls for setting the rolls “aside in a warm place the rise” what would be a suggested place? Would on top of the stove while the oven is on be a warm enough place to allow the rolls to rise? Thanks for the advise. Looking forward to making these for non vegans tomorrow for thanksgiving and winning their appetites over!

  132. Heather says

    This is my go to recipe for dinner rolls. It’s easy and delicious. My family loves them and I can never make enough of them!

  133. Mariam Polak says

    Yum! I just made these having never made bread rolls before and they sure are yummy and very easy.
    I brushed melted coconut oil over the top before baking and they are delicious. I will definitely be making these again that’s for sure ?

  134. Ruth says

    Love this recipe! I am going to use it for Thanksgiving next week but wanted to try it out first since I’ve never really made rolls or baked with yeast. Needless to say, it was SUPER easy to follow and my rolls turned out AMAZING. I didn’t add any sugar and they tasted delicious all the same. I might drop in a tiny bit of honey in the wet mixture next time just for kicks :)

  135. Kristy says

    I made these rolls & topped them with “everything bagel” seasoning. They were delicious!! The texture was spot on. Highly recommend!

  136. Jim says

    I would love to make these but need low carb and gluten free version. Anyone tried making these with Almond flour and had success? How would the adaptation be for the flour and yeast

    Any suggestions for cane sugar replacement

  137. Elise says

    Made this doubled, subbing half olive oil and half vegetable oil for the vegan butter, as that’s what I had on hand. Turned out great! Lots of flavor, fluffy, perfect!

  138. Natasha says

    Delicious! So soft and fluffy, I’ll be doing this recipe many many times. Thank you!
    The only sub I did was soy milk.

    • Support @ Minimalist Baker says

      Yes! See comments above as others have made these without a stand mixer. Hope you love them, Kristina!

  139. Kelly says

    These are delicious! I’ll definitely make this recipe again. I added some fresh garlic to the melted earth balance for the tops of the rolls.

  140. Tracy says

    I have your cookbook and love the recipes. I was searching for a vegan hamburger bun and this popped up. I just made 6 instead of 8. They were perfect! Thank you for another great recipe!