Soft Fluffy Vegan Dinner Rolls (Printable)
Tender, golden vegan rolls made with simple plant-based ingredients. Soft, fluffy, and flavorful.
# What You Need:
→ Wet Ingredients
01 - 1 cup (240 ml) unsweetened almond milk or any plant-based milk
02 - 1/4 cup (60 g) vegan butter, melted
03 - 1/4 cup (50 g) organic cane sugar
04 - 1 packet (7 g or 2 1/4 tsp) active dry yeast
→ Dry Ingredients
05 - 3 cups (375 g) all-purpose flour plus more for dusting
06 - 1 tsp fine sea salt
→ For Brushing
07 - 2 tbsp vegan butter, melted
# Steps:
01 - Warm plant-based milk until lukewarm (about 100°F). Pour into large bowl, add melted vegan butter and sugar, stir to combine. Sprinkle yeast over mixture and let sit 5-10 minutes until foamy.
02 - Add flour and salt to bowl. Mix until soft dough forms.
03 - Knead dough on lightly floured surface for 8-10 minutes until smooth and elastic.
04 - Place dough in lightly oiled bowl, cover with clean towel, let rise in warm place for 1 hour until doubled in size.
05 - Punch down dough and divide into 12 equal pieces. Shape each piece into smooth ball and place in greased 9x13-inch baking dish.
06 - Cover again and let rise 30 minutes until rolls are puffy.
07 - Preheat oven to 375°F.
08 - Bake rolls for 18-20 minutes until golden brown on top.
09 - Remove from oven and immediately brush tops with melted vegan butter.
10 - Let cool slightly before serving.
# Expert Hints:
01 -
- These rolls stay incredibly soft for days, unlike traditional bread that turns into a hockey puck overnight
- The dough is forgiving and practically foolproof, even if you have never baked bread before
02 -
- The weather affects dough significantly, humid days might need an extra tablespoon of flour while dry winter days could require a splash more milk
- Letting the dough rise in a slightly warm oven with just the light on is my secret for perfect proofing every time
03 -
- Measure flour by spooning it into your measuring cup and leveling off with a knife, never scoop directly or you will end up with dense, heavy rolls
- The windowpane test, stretching a small piece of dough until it is thin enough to see light through without tearing, tells you when kneading is complete