Simple Vegan Dinner Rolls

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!!

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!

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

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!

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!

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.

Love it! I used white bread flour.

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

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.

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!

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.

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 :)

Very tasty! Nobody knows it’s vegan!

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!

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 :)

I’m disappointed. Recipe is so small. If this is supposed to get 12 rolls it must be tiny tiny tiny rolls.

Best tasting rolls! My go-to recipe for burger buns too. Thank you!

The best bread recipe ever!

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.

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!

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

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!

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! :-))

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.

Great recipe, it was super easy to make as well!

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

These are wonderful! Easy to make, fluffy and they taste amazing!

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!

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!

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.

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.

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!

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!

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! 🦃

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.

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.

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!

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

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! ❤️

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!

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!

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.

These rolls are righteous! The whole family enjoys them.

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!

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!

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.

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.

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

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.

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!

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!

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

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 😂

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

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?

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!

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.

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.

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! :)

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!!

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…

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.

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 ?

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

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!

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.

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!

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!!!

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!

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!

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!

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.

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.

I’ve made these twice now- both me and my husband LOVE them! And they’re so easy!

I make these rolls all the time! EVERYONE loves them!

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!

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.

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

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.

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.

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!

Made these for Thanksgiving awesome results. So easy!

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.

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!

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!!

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!