Simple Vegan Dinner Rolls

VGVDF

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.

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.Freshly made vegan dinner rolls proofing in a pan

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 proofingFreshly baked Vegan Dinner Rolls

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

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.)Pan of fluffy and buttery Vegan Dinner Rolls

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 butterClose 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
4.89 from 127 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 Tbsp organic cane sugar
  • 1/2 tsp sea salt
  • 1 packet rapid-rise yeast
  • 2 cups unbleached all-purpose flour (sub up to 1/3 with whole-wheat pastry // plus more for kneading)
  • 1/2 cup unsweetened plain almond milk
  • 1/4 cup water
  • 2 Tbsp vegan butter + more for topping

Instructions

  • In a large mixing bowl, combine 3/4 cup flour (amount as recipe is written // adjust if altering batch size), 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 (amount as recipe is written // adjust if altering batch size) more flour and beat for another 2 minutes. Then, add only enough remaining flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic. Then let rest 10 minutes.
  • Divide the dough into 12 pieces (amount as recipe is written // alter if adjusting batch size), shape into balls, and place in a greased 8x8 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 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.

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. 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.

  2. 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!

  3. 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!

  4. 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?

  5. 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 😂

  6. 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

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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.

  12. 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! :)

  13. 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!!

  14. 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…

  15. 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.

    • Dana @ 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?

  16. 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 ?

  17. 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

  18. 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

  19. 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.

    • Support @ Minimalist Baker says

      Hi Gabby, we haven’t tried that, but another reader mentioned doing so with success! Let us know if you give it a try!

  20. 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.

  21. 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!!!

  22. 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

  23. 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!

  24. 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.

  25. 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!

    • Dana @ 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!

  26. 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

  27. 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

  28. 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

  29. 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.

  30. 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!

  31. 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.

  32. 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.

    • Dana @ 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!

  33. 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??

    • Dana @ Minimalist Baker says

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

  34. 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

  35. 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.

  36. 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?

  37. 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.

  38. 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!

  39. 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.

  40. 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

  41. 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.

  42. 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

    • Dana @ 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.

  43. 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???

    • Dana @ 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!

  44. 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.

  45. 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!

  46. 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?

    • Dana @ 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! :)

  47. 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

  48. 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 :)

  49. 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

  50. 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!**

  51. 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 :)

  52. 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!

  53. 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!

  54. 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!

  55. 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!

  56. 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.

  57. 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.

  58. 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?

  59. 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!

  60. 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!

  61. 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!!!

  62. 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?

  63. 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!

  64. 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.

  65. 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.

  66. 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!

  67. 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!

  68. 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 ?

  69. 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 :)

  70. Kristy says

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

  71. 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

  72. 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!

  73. 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!

  74. 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.

  75. 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!

  76. Lisa says

    Easy and delicious made exactly as written. I have also used half the sugar and half WW flour/half all purpose white and made this into 4 burger buns with equal success.

  77. Mary Smith says

    I’ve made th she several times. Recipe is very versatile. I’ve substituted cashew milk. Also use combo of whole wheat, almond and unbleached flours. Perfect.

  78. Bob says

    I want to try this recipe but I’m not clear on the whole wheat substitution instruction. What exactly do you mean by sub up to 1/3 cup? How much whole wheat flour total ?

    • Support @ Minimalist Baker says

      Hi Bob! Great question. The total flour amount is 2 cups but of that, you can use up to 1/3 of whole-wheat pastry flour if preferred. Hope this helps clarify!

  79. Helen says

    I’ve made these lots of times now, just rememberd to leave a reivew. We took a fresh batch to the beach yesterday and it was such a treat I’m making more today to take to the park. Thanks so much for this recipe, making our family picnics amazing since 2017!

  80. Kaelee says

    Best vegan rolls I have ever made! My non vegan family members agreed that they were the best rolls they’ve had! Love how light and fluffy they are!

    Definitely the new Thanksgiving rolls from now on!

  81. Kristen says

    I love this recipe! I make these all the time. I’ve used rice milk and almond milk – both work great. Although I think I ended up needing to use more flour when I made it with rice milk.

    I want to try making this into a loaf of bread. Would I need to change the cook time or temperature to bake it in a loaf pan?

    • Support @ Minimalist Baker says

      Hi Kristin! Others have had success making these rolls into a loaf. You’ll want to bake it at the same temperature, but for longer (25-30 minutes) but I would watch it closely. Good luck!

  82. Abi says

    Can I make hoagie rolls with this recipe? Also, how much of the flour could I substitute with white whole wheat flour?

    • Support @ Minimalist Baker says

      Hoagie rolls should work! You can substitute up to 1/3 with whole-wheat pastry if preferred.

  83. Jenny says

    I made this tonight and they were perfect. My whole family loved them. I doubled the recipe and ended up with 15 larger rolls baked in a 9×13 dish. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Hi Chris! 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!

  84. Lia says

    What can I possibly use to substitute the butter? Its late and I cant just go to the grocery store right this minute any suggestions?

    • Support @ Minimalist Baker says

      Hi Lia! You can substitute 3/4 cup of vegetable oil for every 1 cup of butter called for. Or you could use unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe, if you have some. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Mark! We haven’t tried it, so we can’t say for sure. Some of the readers who have tried it had success with it, where as others have not. I would read the comments for tips. If you give it a try let us know how it turns out!

  85. BC says

    Thanks for this recipe (and all the others)! I think next time I might let them rest overnight in the fridge to try and develop some more yeastiness. Also, I definitely recommend folding over the top a few times to develop some extra surface tension, instead of just rolling them into balls. It helps makes them dome up really well. Keep up the good work!

  86. SUSannah says

    I made them in a round 8 inch dish. They came out great ! It would be nice to try making something like this with a gluten-free flour but they probably wouldn’t work out this well. I took a picture to but I don’t know how to post it !

  87. Nicole Townsend says

    Question. Is it okay to bake these a day ahead of serving or is it better to freeze the dough before rising to bake right before serving?

  88. Todd says

    I made this tonight as directed. I baked them for 18 mins in a glass round pie dish greased with coconut oil. Fantastic! As good as the recipe describes! A keeper recipe ?

  89. Yanet says

    Made these tonight and they are delicious! I’m one of your biggest fans! I’ve tried so many recipes of yours and they never disappoint! Thank you for sharing them! ❤️??

  90. Shannon says

    Can I make these a day ahead of time? We are traveling on Thanksgiving so I’d make these the day before. Will they still be good? Hoping to make these for my vegan family members. Thank you!

  91. Rusty Ryan says

    I was referred to your site by Laura Sandford of Joy Food Sunshine. Laura is my daughter. Needed a vegan dinner roll recipe to go with my vegan chili. Recipe looks good. I like it because the ingredient list is basically ‘normal’. I will compare these to my normal Parker House rolls (butter laden) and provide some additional feedback.

  92. S. Ramos says

    Made this recipe 2 days in a row, it is just THAT good! I was looking for a vegan version of Parker house rolls and I’ve got to say – this is It! They’re absolutely amazing! Definitely will be using this recipe from now on.

  93. Morgan says

    Superb recipe! My rolls were sweet and fluffy that looked just like your picture, I’m proud to say! These are my dinner rolls go-to recipe. Love it.

  94. Marina Greco says

    Buongiorno Dana, e grazie per la ricetta.
    Ma sarebbe possibile avere il peso in grammi?
    Grazie
    Marina

  95. Mel says

    Such an easy recipe,
    I didnt use butter on the tops and they are still perfect. My first ever attempt at home made bread rolls and this recipe made it so easy!
    Thanks Dana

  96. MrsB says

    If y’all are out of sugar ya can use applesaucr I did that my first time making these and my husband liked it better than sugar!

  97. Katie says

    I would love to make this recipe soon, I’ll be using a kitchen aid mixer. Is there a reason I wouldn’t use the dough hook? I was under the assumption I should be using that for breads!

    Thank you <3

  98. Desiree says

    These were a hit! My whole family scarfed them down. This was my first time making rolls and it was super easy. I wish I could post a pic because they were perfect. Your blog is my new obsession. Love all your creative easy recipes. With having an allergy to eggs and dairy my tastebuds are thanking you.

    • Support @ Minimalist Baker says

      I think that would work! It may change the taste slightly but it should work. Additionally, other nut milks will work as well!

  99. MKimberlyJo says

    I made this for Shabbos and it was suck a hit I’m making them every Shabbos. Absolutely delicious. I use Coconut Oil to replace the vegan butter. ^_^

  100. Elan says

    I have made these twice now and they are the BEST dinner rolls I’ve ever made. Both times I doubled the recipe and used coconut oil, and unsweetened soy milk. Just tonight I used them as burger buns for some homemade veggie burgers that I make regularly and they were the best they’ve ever been with these rolls as the buns!!! Thank you so much for the recipe. I use your recipes often throughout the week!!

  101. Letitia says

    I decided to bake these individually in a cupcake pan.They were dense in the middle and I couldn’t understand why because the dough was fluffy.What did I do wrong.Why is Dana no longer responding and ‘support’ is?

    • Dana @ Minimalist Baker says

      Hi Letitia! Because of the volume of comments we receive and because we want to answer as many as possible, there are now two people answering comments: myself and an employee who is very qualified to answer your questions.

      As for these dinner rolls, I’m guessing that the cupcake pan made them cook too quickly on the outside while the inside was left doughy. Plus, when they are in a pan together touching, that helps them rise more uniformly. Hope that helps!

  102. Julina says

    I want to make these on Sunday but aim wondering if you mean rapid rise yeast when you say “rapid ride yeast”? I don’t use yeast often so I’m not sure if there is a “ride” yeast that I just don’t know about.
    I will be trying stevia in place of the sugar. Thank you.

  103. Joyce Lopez says

    I try your Dinner Rolls and I just love them. I am going to make some more for these Rolls are so good .
    Thank you

  104. Mia Alexei says

    Thank you so much! I was actually only looking for a recipe without any butter (I ran out :( )and came across this. I don’t have many vegan ingredients, so I replaced the unsweetened almond milk for regular milk and vegan butter for oil, and it turned out beautiful! Thank you, I will be making this often!

  105. Beatriz Herrmann says

    I made them and they were pretty good, not excellent. I made a mistake, which was that when they rose the second time I had covered them with plastic wrap and stuck, when i took the plastic they deflated. I put them in the oven anyways and they didn’t come up as fluffy as I would’ve like, my bad. I am not a baker and I didn’t know that when you disturb the dough when has already rise, it will deflate and they will loose they fluffiness. My husband love them though!!…any advise?

  106. Beatriz Herrmann says

    OK, I added the “remaining flour” which will make a total of 2 cups. However, it was so sticky I put flour on a table and on my hands to be able to handle the dough. I sprinkled a bit more until i could make it in a ball and let it rest for 10 minutes as indicated. I just hope they come out as good as some people said. They are in their first resting. I will let you know of the outcome. If they don’t come out well, it’ll be my fault because you are AWESOME! and I love all your recipes….on to make my Vegan Cobb salad.

  107. Beatriz Herrmann says

    I am making these rolls right now!!….i’m confused, at what point do I add the rest of the flour. First the recipe indicates 3/4 of a cup and then 1/4 of a cup?

    • Support @ Minimalist Baker says

      Hi! You add the first 3/4 cup, then the 1/4 cup and then the remaining flour! Hope this helps!

  108. Dorathy says

    I made these and have returned to make them again ?✨✨✨ sublety sweet and conquers my bread craving but without the sodium.

  109. eilene says

    I realize this post is a couple of years old, but I will comment anyway. Would substituting the vegan butter with Applesauce or any other nonfat/non oil make this flop? I know fats are generally the key to softness and/or flakiness, but I am off limits per medical reasons. I will probably attempt 1/2 batch and see how it goes. Love the minimalist ingredients.

  110. Joyce says

    I followed the recipe including 1/3 cup whole wheat flour, but the dough was very dry and crumbly. I used active yeast instead of rapid. What should I do?

  111. Denielle says

    These turned out great! I am going to try spelt next time. Your recipes are so good and easy to follow. Exactly what we need – no dairy or eggs.

  112. Rachel says

    I just made these for Christmas and they were perfect! I’ve been so afraid to make rolls for some reason but your recipe was so easy to follow and it came out exactly right. Thank you very much ?

  113. Rachael Watson says

    I make these all the time. They are perfect! Sometimes I’ll add about 1/2 c. of whole wheat flour and it adds just the right amount of density if you’re looking for a less fluffy roll.

  114. C says

    Easy to follow. Tried to make it gluten-free using 1:1 Bob’s Red Mill Gluten-free Baking Flour (blue bag) and oat flour (that’s what I had on hand). Wish I saw the other reviewer that tried it too. Didn’t rise. Will try again with plain gluten-free flour.

  115. Clare says

    These were amazing! I’ve made them twice now my only question is, they never seem to rise as much as yours does in the photo. I only end up with about 5 rolls using all the same measurements. I live at a higher altitude and I know this can affect baking. Any suggestions?

  116. Julia says

    I made these for Thanksgiving. Super easy, super delicious! I plan on making them a regular item for my hosted meals! Thank you!

  117. Taylor says

    OH MY GOODNESS. Bless your soul for this recipe, because it’s so simple and incredibly flawless. I’m currently making a second batch, as I basically ate the entire first one in like 48 hours. I SUCK at yeast recipes, but this one was so easy for me to grasp and do by hand, since I’m without a stand mixer or bread maker. These are perfect for my work potluck, where no one is vegan. and no one will be any the wiser when they devour these rolls. THANK YOU!!!

  118. Ariel says

    I made these for thanksgiving- they rose beautifully, but fell once I uncovered them to put in the oven! Baked like a pancake. Please tell me what I did wrong!

  119. tammy says

    My dough is really wet, like a drop dumpling wet, after adding the additional 1/4 cup flour. Approximately how much additional flour do you add before you achieved a soft dough? Thank you

  120. Alice Toth says

    I made these fantastic dinner rolls tonight. My entire family LOVED them. Simple to make if you have the time to account for rising. I didn’t have Rapid Rise yeast so I used regular yeast and they turned out perfect. I didn’t bake them as long as recommended because I thought they were getting pretty golden brown on top and I didn’t want them to be over done but in retrospect I should have let them cook at least to the minimum recommendation. I didn’t put the melted “butter” on top either. I will making these again soon!!!

  121. Karen Braswell says

    I’ve tried these twice and they aren’t turning out right. I used a cupcake pan each time and they didn’t rise in the oven. Do they need to be baked in the same pan?

  122. christine says

    I tested this recipe out a week before thanksgiving because I was a little intimidated since I’ve failed at making bread before. Oh my god, you should allow pictures to be uploaded in the comments bc these came out beautifully! The note about how long to put the liquid mixture in the microwave for was REALLY helpful. They’re fluffy and so soft on the inside. I think the butter topping is absolutely necessary for this recipe. Thanks for sharing!

  123. Rachel says

    I have made his recipe so many times since I discovered it earlier this year, and it always turns out great. I always proof my yeast (regardless of recipe; I know my climate and I know my yeast!) and I usually do half white flour & half white whole wheat. I’ve become dangerously addicted to these, and although I always intend to share leftovers at work, I never can seem to “rremember” to bring them in. ;)

    These rolls rock. Put them in your mouth. The end.

  124. Tami says

    These turned out lovely I subbed honey for the sugar which gave it a beautiful floral fragrance and delectable flavor. These will be on our Thanksgiving table for sure. I thank you, but more importantly, my daughter with severe dairy allergies thanks you.

  125. Eden says

    These were so awesome! Fluffy, light, soft. I didn’t make any changes, just followed the recipe and it turned out amazing! Thanks so much for the recipe!

  126. Lisa says

    I made these first with Bobs Red Mill 1 for 1 flour and oat flour and they were good, but they didn’t really rise (which I typically have trouble with with the 1 for 1 flour) but they were still tasty. The second time I made them with mostly Bob’s Red Mill All Purpose Flour and just a bit of the 1 for 1 and they rose beautifully and tasted great! Just a heads up for anybody wanting to make them gluten free.

  127. necey says

    OMG! I JUST MADE A BATCH AND IT FELT LIKE I BIT INTO A PIECE OF HEAVEN…LOL this is the best vegan bread recipe EVER!
    Thanks for sharing

  128. Christina says

    I made these… They came out nice… I think I may have over-cooked them a tad and maybe added a bit too much flour…. Though I did not make them vegan, as I used milk and butter (I always google vegan for recipes that usually use eggs, since my daughter is allergic…) Also, I made six instead of 12 since we used the rolls for burgers…. Thank you!

  129. Crystal says

    Hi! Just dropping you a note to say that these buns are amazing! I made a double batch yesterday and made half into dinner rolls and the other half into vegan cinnamon buns. SO GOOD! This recipe is so quick and easy – it will definitely become my “go-to” bun recipe.

  130. Liz says

    There is no mention of making a savoury version. I am having a family luncheon party serving cold salads etc. I have tear and share garlic and cheese bread that will not be suitable for my vegan daughter-in-law.

  131. Abi says

    “Heavily adapted”? This recipe is exactly the same, just subbing vegan equivalents, which anyone can do. Even the instructions are almost exactly the same. Basically reposting and claiming as your own, even though you did nothing to significantly change the recipe or do something significant that would make it your own. This is the equivalent of taking the chocolate chip cookie recipe from the back of a bag of chocolate chips, subbing the butter for vegan butter, and then saying it was “heavily adapted”.

  132. Alicia says

    These buns were amazing made them today for my gf, was my first time making dinner buns ever an they turned out great thank u so much for sharing ur recipe with everyone to enjoy. I’ll be making them lots now as well since they were a big hit with the gf. Thanx again

    Alicia

  133. Caitlin says

    Wonderful dinner roll! We used cream-top whole milk instead of almond milk and non-vegan (?) butter brushed on top before baking. What a delicious bread! Thank you for posting!

  134. brittanee says

    Hi! I am looking for an eggfree/dairyfree bun recipe for barbeque shredded chicken sandwiches for a party. Would these hold up okay? They sound delicious!

  135. Gina says

    I tried these but they didn’t rise. Even tried putting them in the oven on a low heat but they still didn’t, please help!!!

  136. Lex says

    So, I read a lot of food blogs, but don’t usually comment … but I have to tell you that I love these things from the bottom of my vegan, foodie heart. I make them all the time. Our family of three devours all of them in a single night, every time. I sometimes plan dinners around what would go well with them (which is pretty much anything), just so I can make them.

  137. haley says

    These came out amazing! I let them rise for a little over an hour (drafty house) and just slapped a half pat of vegan butter on time before I popped them in the oven. Baked for 17 minutes, awesome color, great taste… def using this recipe for the holidays!

  138. Rob says

    Just made em. Very nice recipe! I did find a lot of the rolls are quite small though so would suggest 8-10 rolls instead of 12. Mind the sugar in your milk sub if you don’t like sweet rolls too. Cheers!

  139. Brandie says

    I was going to make these for Easyer dinner, but this recipe look really good that I might have to make some tonight as well :)

  140. Nicole says

    I wanted to let you know, vegan gluten free and it was great. I used 1 cup oat flour and 1 cup bobs red mill gluten free 1 to 1 baking flour (light blue bag). And followed the recipe. They weren’t dense, nice a fluffy and delicious. I want to try it again in a baguette pan! Thanks for the great recipe!

    • Natalia S says

      Hi Nicole, this is so helpful as I just got the Bob’s flour you mention and some people above didn’t have luck using that alone. For the oat flour, do you think it will work if I just mince my own oats in a food processor? Also, did you add any extra xantan gum or just whatever is in Bob’s already?

  141. haley says

    My dinner rolls did not raise enough after 60+ mins. I went ahead to baked them and it took then a long time and brown, and the melted butter on top was to much.

  142. Karley says

    These are the best! Like almost too good! Did everything exact except soy milk instead of almond and used dough hook in kitchen aid to mix. Absolutely perfect… contemplating whipping up another batch tonight!

  143. Chris says

    I just made these beauties for brunch! I served them with blueberry jam, halloumi and oak smoked ham and they were amazing! I used regular unsalted butter and only 2 tsp sugar and brushed the tops with some olive oil! Thanks again Dana for such an easy and tasty recipe!

    I should also mention that I currently have in my fridge your healthy 5 ingredient granola bars (they are a staple around here), 5 ingredient peanut butter cup energy bites, 7 ingredient vegan cheesecakes (with peanut butter of course!), vegan parm (another staple – seriously, it goes with everything!) and your Fesenjan chicken (my partner’s favourite dish – I always use the leftover sauce to make another batch!). I’m also planning on trying your chocolate hazelnut cookies for the first time today and your smoky black bean beet burgers (another favourite!) for tonight and in a tortilla wrap for the office tomorrow! I told you I leave off your blog! Can’t wait to get your book in my hands! Forever grateful :)

  144. Karen says

    These rolls areally off the chain! Love love love them. And I love how easy they werwere . I used the stand mixer to mix and knead. Perfectly tender and yums in our tums. Thanks for the recipe.

  145. Annalisa says

    I’ve made this recipe multiple times already! It’s delicious:) You should create a vegan recipe for hamburger buns!!:D

  146. Lake Country Vegan says

    Awesome recipe, thank you! I doubled the recipe using 3 cups regular flour and 1 cup whole wheat pastry flour, my “white-bread only” dad loved them as did everyone else. I didn’t have a big enough pan with high rimmed sides so I used my large cookie sheet and it worked great, although not entirely true to pull apart buns with melded edges they stayed a little rounder and touched at the sides.

  147. Moe says

    And how can I make them sweeter like Hawaiian rolls? 2 more T of sugar? Sub some of the liquid for agave? I want them to come out the EXACT same as far as texture and density goes… just sweeter. Any suggestions?? :-)

    • Dana @ Minimalist Baker says

      Hmm, I’m not sure! I haven’t tested that yet. But if you look at a Hawaiian rolls recipe you can probably adapt it to this one. Good luck!

  148. Moe says

    Wow..just, WOW!! I made these last night and followed your recipe to the letter. SO ridiculously easy. No hand mixers or stand mixers needed. Soft and TASTY!!!! I tried making vegan pop overs for thanksgiving AND christmas. Both times were disastrous. I gave up and looked for another vegan holiday bread recipe. And i found YOU!!! this is definitely my go to for bread at holiday time. Thank you so much!!

    • Moe says

      Question though, how can I make them a little sweeter without disrupting texture or density?? Can I just add 2 more T of sugar or sub some of the liquid for agave? I want to have that Hawaiian roll effect.

  149. Charlene says

    I made these for a vegan friend who just had a baby and was craving carbs. They came out great and I just made them tonight with my daughter!

  150. Dee says

    I tried making these for the first time on Thanksgiving and they came out perfect. They tasted better than the regular dinner rolls I made for everyone else. This is now my go to recipe for dinner rolls. Thanks Dana.

  151. Rebecca says

    I used about 1/3 cup more flour, also I made them in the morning and stored them in the fridge until I was ready to bake them. These were a hit! So easy and delicious … My favourite blog did it again :D

  152. Jennifer says

    I made these for Thanksgiving and they were a hit with everyone! This will be my new vegan hamburger roll as well. Thanks for the recipe!

  153. Nathan says

    Made these today for Thanksgiving, they came out perfectly. For those who have not made breads before, the hardest part was the vague instructions on “a soft dough.” I used the full 2 C of flour, added in stages, and once at 2C, transferred the ball of dough to a big cookie sheet covered with plenty of more flour for kneading. At first I kneaded it like a cat, all fingers. If it felt sticky, I dropped the wad in a bit more flour until it was barely sticky anymore. Once all the sticky was gone, I started kneading by folding and pressing, folding and pressing. I skipped the 10 minute rest and shaped the ball of dough into a flat (about 1″ thick) loaf, then cut it into 12 with a pizza roller and transferred the balls to a square greased and floured baking dish.

    I used rapid-rise yeast, but it took way longer for the rolls to get fully risen, maybe I keep my house too cold, but these were the first thing we ran out of at Thanksgiving dinner. Definitely a keeper!

  154. Makayla says

    I made these today for Thanksgiving but sadly they didn’t make it to the dinner table. We finished off eight of them within twenty minutes (my hubby and I)! The only thing I had to change (no stores open) was that I used olive oil, 1/3 whole wheat and the rest baking flour. I gobbled up some plain, others with butter and jam. Super fluffy and chewy. Thank you so much for the recipe!! This will definitely become a tradition.

  155. Jessica says

    Just made these today for my vegan partner, and they’re easier to throw together, quicker to rise and cook, AND tastier than most conventional bread recipes. Will def make these again. Probably for every holiday for all eternity.

    • Mandy says

      Yes, it works well. I doubled the recipe and used the bread machine to knead and rise, then I pulled the dough out to shape the rolls and let them rise the second time in the pans. Worked really well. It won’t take the full dough cycle to rise, so keep an eye on it!

  156. Natalie | Feasting on Fruit says

    Just made these with my mom and they are so incredibly fluffy!!! We both agree they are the best vegan rolls we’ve ever tried!

  157. Amanda says

    Ok I have just tried making these as well as making the Oh She Glows version a couple times. My husband and I are very capable at baking and cooking and yet this recipe makes me never want to cook again. Every time I have tried to make vegan rolls the dough is so sticky that it is IMPOSSIBLE to get it off your hands much less get it into balls inside a pan successfully. I followed your recipe to a T and yet I had the same results. I thought maybe your recipe would produce a different result than Oh She Glows’ but both recipes gave the same sticky mess of a result. Is it supposed to be sticky? What is the deal?

  158. MeganJo says

    Can I make these rolls, bake them, and stick them in the freezer until I need them? I would love to keep the kitchen chaos to a minimum on Thanksgiving by making these ahead of time.

    • Dana @ Minimalist Baker says

      That should work! Just let them thaw/rise covered in a towel on the oven while it preheats. Then bake as instructed!

  159. Heather says

    I am wondering if you have tried this with bread flour instead of all purpose?

    Also have you done the mixing and kneading part with a kitchen-aid mixer for this recipe?

    It looks amazing!!!!!

    • Dana @ Minimalist Baker says

      I don’t have a kitchenaid mixer, but that should work! I haven’t tried bread flour, but let me know if you give that a try!

    • Mandy says

      I used bread flour, doubled the recipe, and I used my bread machine to knead the dough and let it rise – only pulled it out to shape the rolls and second rise. I also used soy milk instead of almond milk (nut allergies in our family, and I’ll be using rice milk for Christmas, since my niece is allergic to soy as well). They came out spectacular – I made 2 or 3 double batches for Thanksgiving, and there weren’t many left over!

    • Karen says

      It’s funny I saw this question. …I made them with bread flour just because I was out of AP flour. Theyou were so so good. I can’t imaginew then being Amy better. Also, I used the stand mixer and it worked like a charm. I’m new to bread making and more confident using the stand mixer first kneading.

  160. Linda says

    Not sure if you can help me. This recipe looks really good! However, my husband is on a very strict diet per his cardiologist with no oil of any kind. What would happen if I left the butter out? Thank you.

  161. Briana says

    BEST DINNER ROLLS EVER! I made these a couple of weeks ago and they turned out amazinggg. I want to make these again today but am trying to make them fat free.. Is there any way I can omit the Earth Balance? Substitute for something else? Thank you! xo

  162. Leah says

    Any chance you will be doing a pumpkin version of these? I’m looking for something like this for thanksgiving this year.

  163. Olivia Mason says

    These are SO good!!! First time making dinner rolls–was surprised how easy they were to make. They turned out so beautifully you would think they were professionally made! :)

  164. felicia says

    I really like this recipe it’s so soft and moist I will definitely keep this on my menu I will not make any other roll recipe but this one thank you for sharing.

  165. Royce! says

    Ok, Dana,
    Although I make all my meals from scratch and they are all organic and vegan..blah blah..I have never made anything that looks and tastes like something I would willfully select out of an assortment of options at a cafe…UNTIL THESE DINNER ROLLS!!
    I’m not sure if you are a wizard or a genius…either way…you are changing my rep with fam and friends and for that I am faster becoming your biggest fan and cheerleader! Thank you thank you!!! These rolls and the cinnamon rolls are THE GREATEST EVER!!!!

  166. Jane says

    Have tried this recipe and tweaked it using all soya milk and caster sugar, it turned out very well, soft up to the following day. I experimented leaving it uncovered overnight and it remained pillowy soft. Thank you! my daughter who is allergic with so many foods truly enjoyed this.

  167. Jessi says

    Love these rolls. So quick for a weeknight dinner. My son and his friend tore thru them pretty quickly. I used part organic ww pastry flour and the rest organic bread flour (I always do for yeast breads). They were perfect in every way. I meant to snap a pic but they were gone to quick. :)

  168. April says

    Holy heck these are delicious!! I was so proud of myself after making them…I kept thinking “there’s no way that I could ever make bread successfully”…but I was wrong! Great recipe :)

  169. Sandra says

    Have you tried a gluten-free version (we have to avoid gluten/wheat and eggs)? Thanks in advance – we miss bread at times.

  170. Kathy says

    I made these this weekend, and they were GREAT! They were so light and fluffy! (Mine didn’t turn out quite as beautiful as yours, but we loved them anyway). Thanks for the great recipe. I will definitely make them again!

  171. Audrey says

    These look delicious! I would love to serve these at my daughter’s upcoming birthday party and would like to know if there is a way to make the dough in advance and freeze before baking. I want to make as much homemade food as I can but also know that I won’t have the time the morning of the party to make everything. Really hoping that I can do some steps in advance. Any tips are very welcome and appreciated! Thank you!

  172. Jen E says

    These are the best rolls and easy to make. We use all white wheat and they come out great. They make great little sandwiches. Thanks so much for sharing!

  173. Juliana says

    Thank you for the recipe. The rolls came out really good, soft and fluffy. My husband actually made these for me ’cause I was sick in bed.

  174. Christina says

    Made these tonight to go with soup. Little too sweet with the soup so next time I will try without sugar. They tasted GREAT with strawberry jam.

  175. Barb says

    Our 10 yr old made these rolls at Thanksgiving; I just provided guidance and she did it all. They were fabulous. Would love a gluten free version as well. I have since made them, turned out great – so I plan to make them to take to a dinner party. Thanks for your incredible web site.

  176. Yanic says

    Oh my goodness, so good! Used my cast iron pan to bake them. So pretty to take out of the oven. They last 12 hours at my house. Both my kids (4 yo and 16 months old) had 3 each!

    Decided on a double batch tonight and ran our of vegan butter. :-S Trying with half olive oil… Hope it works out!

  177. Ashlee says

    EXACTLY the recipe I’ve been looking for! Just need to get some yeast and I will definitely be making these babies!

  178. Kathy says

    Yum! I just made these rolls this afternoon, but only made 1/2 of the recipe considering I’ll be the only one truly eating them in my house. I used half whole wheat and half unbleached flour (+ a tbsp of vital wheat gluten) and they turned out perfect! My half sister, who is a very picky eater, loved them. Super soft, and a little buttery from brushing them with, obviously, butter before baking. Thank you so much for sharing such a great recipe!

  179. Mary Catherine says

    This is an excellent and easy recipe. When I was in Cambridge, England for a semester abroad, there was this neighborhood bakery turning out divine, savory stuffed rolls filled with turkey, dressing, and cranberry sauce. They were absolutely delicious! This Thanksgiving, I vowed to find a vegan dinner roll recipe to make these stuffed rolls with using Thanksgiving dinner leftovers. My husband’s are filled with turkey, stuffing, and cranberry sauce; and, the vegan ones are filled with stuffed artichokes and cranberry sauce. They turned out exactly like the fabulous ones I enjoyed in Cambridge! Thanks Minimalist Baker for solid recipes that consistently deliver great results!!

  180. Amy says

    I made these today for Thanksgiving and they are SOA good! My vegan boyfriend will be thrilled and my decidedly non-vegan Texan parents will be fooled. Thanks!

  181. Emily Martin says

    Thanks for the recipe!

    Question: did you mean to say start out with 1 3/4 cups of flour, and later add the last 1/4 cup?

    • Dana @ Minimalist Baker says

      Nope! Start out with 3/4 cup, and then add in remaining flour 1/4 cup at a time until it stops absorbing. Good luck!

      • JY says

        Totally messed that part up, I added another 1/4 cup and a little extra after, not realizing it should a 1/4 at a time until the remaining 1 1/4 cups is used. Dinner roll fail for me, they are still in the oven but doubt they’ll be very good. I guess I’ll have to try again another day.

  182. Galia says

    hi Dana , I just finish making these amazing dinner rolls , I love your receipes !!! I made it a little different , I always use coconut oil refine instead of the vegan butter, I also use different kind of flours. I use 50% white and than mix some spelt, wheat and soy flours. It came out a little grainy but delicious, I had to add another 10 mins for baking , overall they came out delicious like all your other receipes , now I’m going to make the Orange thyme jelly !!!!!! Thank you . My daughter already ask me to make them again for thanksgiving ,

  183. Molly says

    We’re traveling a few hours for thanksgiving dinner and I’m wondering what the best way to make these would be. Can I refrigerate after the rise and then bring to room temperature and bake the following day? Thank you!

    • Dana @ Minimalist Baker says

      Hmm, I would say that would work! It may rise a little differently, but the texture and taste should be spot on. Good luck!

  184. Lisa Lin says

    These dinner rolls look fantastic! They remind me a lot of the Hawaiian dinner I used to eat when I was younger! Thanks for a lovely recipe!

  185. louise says

    If I want to make these ahead of time, is there a proper way to freeze them before baking?

    Also, I have a kid with food allergies and your site has been amazing–my 3 year old has loved everything I have made–never knew a kid could love eggplant parm so much! Mac and cheese planned for this week :)
    Thanks so much!!

    • Dana @ Minimalist Baker says

      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!

    • Hannah R. says

      I will be using active dry yeast to make these because that’s what I have on hand:) This article was helpful to me, hopefully it helps you too, Taylor!

  186. Kiss & Make-up says

    What a nice recipe! Seriously, that last photo? UGH! Looks so tasty, I almost want to take a bite from my screen, lol.

  187. Lynsey T // Eeyore Likes Cupcakes says

    These looks SO fluffy and simple. Who though bread rolls could be that way? Great recipe, can’t wait to test them out! L x

  188. Divya Patel says

    I’m new to cooking/baking and I don’t follow a vegan or gluten free diet, but I love your recipes!

    I do have a few questions! Can I use normal sugar instead of cane sugar, the same goes for the sea salt?
    Also, can I use normal milk and would you suggest 1% or whole milk? Thanks!

  189. Kathryn Mader says

    Wow, these rolls look exquisitely beautiful, I’ve got to try them…maybe today. I keep thinking about trying homemade breads and stuff, so time to take the plunge. I’m with you, I could eat sides all day long. Meat is becoming less and less appealing. Thank you for your constant inspiration (I’m so thankful!) and Happy Thanksgiving…you moved, right?

      • Rochi says

        Hi Dana!
        I made the rolls this morning, instead of almond milk, I used coconut milk, they turned out GREAT!!! Thank you!!!
        I’ve been making a lot of the recipes from Minimalist Baker, and they’re great and easy to make and easy to follow. I’m vegan 8 months ago, I always check minimalist before I cook!!! And my husband love everything I make!!! ?
        Rochi G.

        • SHII says

          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.

      • Ariana says

        Hi all,
        I successfully made these gluten free last night! I substituted the flour for Bob’s 1:1 and added a teaspoon of psyllium husk. They were definitely denser than your’s and didn’t rise quite as much, but were still fairly light and absolutely delicious. They more closely resembled a traditional dinner roll.

        I’ve tried a bunch of different recipes for egg/dairy/gluten free dinner rolls, and this was the best! My boyfriend (who has all the allergies) ate 6. Thanks so much for another great recipe!

        • Tanisha Mudrow says

          I wanted to try making these gluten free as well, I’m glad you shared your success story! I’m going to try out this weekend. Hope it turns out! :)

        • Hollie says

          Is the flour Bob’s Red mill 1:1? What does the phsyllium husk do? I’m very new to vegan gluten free baking (my son was just diagnosed with soy, dairy, egg and gluten allergies). Please help a newbe out! My kitchen habits are in a serious state of flux.

          • Alexis says

            I personally prefer King Arthur’s gluten free all purpose baking flour. It might work better than Bob’s red mill. It seems to be fluffier that Bob’s. I’ll try it and let y’all know!

        • Sana says

          I’m super excited to make this recipe! I’m sure they are amazing fresh out of the oven but I’d like to know what they taste like the following day at room temperature? I’m considering making them for my 2nd grader’s potluck party at school but I’ll have to make them the night before.