Enough teasing. It’s time to share these perfect, fluffy vegan dinner rolls with you guys. Thanksgiving can officially arrive any time now.
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.
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.
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.)
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!
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!
Simple Vegan Dinner Rolls
Ingredients
- 2 cups unbleached all-purpose flour (sub up to 1/3 with whole-wheat pastry // plus more for kneading)
- 1 packet rapid-rise yeast
- 2 Tbsp organic cane sugar
- 1/2 tsp sea salt
- 1/4 cup water
- 1/2 cup unsweetened plain almond milk
- 2 Tbsp vegan butter + more for topping
Instructions
- In a large mixing bowl, combine 3/4 cup flour, yeast, sugar and salt.
- In a separate mixing bowl (or small saucepan over medium heat), microwave the water, almond milk and butter until warm – about 110 – 120 degrees F / 43 – 48 C (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
- Add wet to the dry ingredients and whisk or beat for 2 minutes, scraping sides as needed.
- Add 1/4 cup more flour and beat for another 2 minutes. Then, continue adding flour 1/4 cup at a time until you achieve a soft dough (we added the remaining 1 cup, but you can add more if it's too sticky to handle). Transfer to a lightly floured surface and knead until smooth and elastic. Then let rest 10 minutes.
- Divide the dough into 12 pieces, shape into balls, and place in a greased 8×8 dish or 8-inch round pan. Cover and let rise in a warm place until doubled in size – about 30-45 minutes.
- Preheat oven to 375 degrees Fahrenheit (190 C) and brush the tops with additional melted vegan butter (optional). Bake for 18-20 minutes, or until fluffy and light golden brown.
- For best results, serve immediately as is, or with vegan butter and jam of choice, such as Orange Thyme. Alternatively, store them loosely covered with a kitchen towel for up to 3 days on the counter. For freezing, we recommend freezing pre-baked, then when ready to prepare, let them thaw, rise, and bake.
Video
Notes
* Heavily adapted from All Recipes
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
So glad everyone enjoyed these, Rob! Thanks for sharing!
Amber says
Delicious! Fluffy, light perfect dinner rolls!
Thanks for sharing!
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!**
Thanks, Dominique!!
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 :)
YUM! Love the cinnamon and sugar idea. Thanks so much for the lovely review!
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.
We haven’t tried it, but other readers have done so with success! Hope that helps!
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!
Yum! Thanks for sharing!
Jim says
Can i use chessey yeast
Hi Jim, we aren’t familiar with that. Would you mind clarifying?
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
Unfortunately, that won’t work in this recipe as that type of yeast doesn’t rise. Hope that helps!
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?
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!
Rammi says
Hi, Can I use active dry yeast? If yes, what should be the quantity?
You can, it may just take a little longer to rise. Good luck!
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!
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.
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.
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.
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?
Yes, see comments above!
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!
Thanks for sharing your recipe changes, Jen! We’re so glad you enjoyed them!
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?
Nancy Fortier says
I’m wondering if you can freeze the dough balls?
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!
Amy says
I LOVE these soooo much, I have made them a few times now, so yummy, light and fluffy!
Thank you for the recipe
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!!!
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?
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!
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.
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.
If it’s too wet to knead, you need to add more flour.
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!
Katie Lou says
Hi there! Instead of organic cane sugar can I use coconut sugar or some other kind of sweetner?
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!
Whoop! We are so glad to hear that, Heather!
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 ?
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 :)
Kristy says
I made these rolls & topped them with “everything bagel” seasoning. They were delicious!! The texture was spot on. Highly recommend!
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
Leah says
Making these tonight………stay tuned.
We hope you love them, Leah!
Levi Leiataua says
Just to be double sure so I don’t mess it up. Is it proved just the one time?
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!
Yay!
Sam says
I made these for my partner using only whole wheat flour. They turned out beautifully and he loved them!
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.
Great! Thanks for sharing, Natasha!
Kristina Estremera says
Is it possible to make these without a stand mixer?
Thanks.
Yes! See comments above as others have made these without a stand mixer. Hope you love them, Kristina!
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.
Whoop! Glad you enjoyed them, Kelly!
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!
Woot woot! We are glad you enjoyed them, Tracy!
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.
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.
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 ?
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!
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!
Thanks so much for leaving a review, Helen! We’re glad you are a fan of this recipe!
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!
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?
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!
Stacy says
Tried this recipe today and they came out great, thank you!
Abi says
Can I make hoagie rolls with this recipe? Also, how much of the flour could I substitute with white whole wheat flour?
Hoagie rolls should work! You can substitute up to 1/3 with whole-wheat pastry if preferred.
Kaylee Swan says
Doubled the recipe and used a loaf pan to make white bread. It was wonderful.
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!
chris says
Is there some way to prep these ahead of time and bake just before?
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!
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?
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!
Mark says
Can the flour be substituted for gluten-free flour?
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!
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!
Heather says
I made 2 batches of these and they were loved and devoured. Saving for future dinner roll needs!
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 !
Khristye Allen says
I love this recipe and so does everyone who eats them! Simple, elegant and delicious!
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?
Khristye Allen says
I’ve made them a day ahead, still perfect!
Hi Nicole! You can totally make them ahead of time if need be!
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 ?
Ash says
These are perfect, fluffy dinner rolls! I can’t thank you enough for the recipe! x
Mia says
Would it be ok tomake the night before and reheat in the oven the next day?
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! ❤️??
Lauren says
Is the “butter” necessary? I’m oil free
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!
Hi! That should work!
Marina says
Ciao e grazie per la ricetta…
Potrei avere le dosi in grammi.
Grazie
marina
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.
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.
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.
Marina Greco says
Buongiorno Dana, e grazie per la ricetta.
Ma sarebbe possibile avere il peso in grammi?
Grazie
Marina
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
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!
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
Chris says
These are now my go-to dinner roll recipe. Delicious. Raves.
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.
Desiree says
Can I use unsweetened coconut milk instead of almond milk? Thanks
I think that would work! It may change the taste slightly but it should work. Additionally, other nut milks will work as well!
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. ^_^
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!!
Elan says
P.s. I also used regular yeast as I have trouble finding rapid rise yeast here in New Zealand.
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?
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!
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.
Julina says
I’m* not aim
Hi Julina! Yes, my mistake! Good catch :D
Julina says
Great! Thank you so much. I can’t wait to try these!
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
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!
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?
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.
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?
Hi! You add the first 3/4 cup, then the 1/4 cup and then the remaining flour! Hope this helps!
Dorathy says
I made these and have returned to make them again ?✨✨✨ sublety sweet and conquers my bread craving but without the sodium.
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.
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?
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.
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 ?
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.
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.
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?
Thanks for the question! Maybe let them proof a little longer. Also, maybe try adding a bit more yeast!
Claire says
Great idea! Will do, Thanks Dana!
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!
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!!!
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!
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
Regina says
Can I make this a day before and just bake the day of thanksgiving?
I think that should work!
Rachael Watson says
Can I par-bake these? If so, how would you recommend I do this?
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!!!
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?
I think so, personally! They need to push off of each other to rise.
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!
Lovely! Thanks Christine! xoxo
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.
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.
Susan says
I made these for dinner tonight came out great thank you for the recipe.