Simple Vegan Dinner Rolls

I make this recipe at least once a week. Love it for soups, lasagna and sliders. So easy and they are fluffy and great every time!

I put all ingredients into a food processor with a dough blade, run it for a couple of minutes, adjust flour as needed, then let it run a couple of more minutes to knead the dough. In less than 10 minutes the dough is beginning the first rise. They come out so light and delicious. I make these at least once a week.

Amazing rolls! We used Bob’s 1-1 for gluten free and they were so fluffy.

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

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

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

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

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

These were okay but not a favorite.

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

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

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

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

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

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

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

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

I have instant yeast in a jar, how many teaspoons?

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

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

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

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

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

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

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

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.