Vegan Dinner Rolls

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My Vegan Dinner Rolls are soft and pillowy on the inside with a golden, crisp outside, and they bake up perfectly in just 15 minutes! These rolls are always my go-to for everything from holiday feasts to casual weekday dinners. Made with just a few ingredients, they’re so flavorful and satisfying that once you try them, store-bought rolls won’t even come close!

Let me tell you, these are not the dry, dense whole wheat rolls you’ve had before. My soft, fluffy vegan dinner rolls will change the way you think about whole wheat bread, just like my healthy green bean casserole proves comfort food can be both delicious and healthy.

I started making them years ago, not just for holidays, but also for my kids’ events at school. My dinner rolls are healthy and completely plant-based, which means I can feel good about serving them to a crowd and they pair perfectly with my rich and creamy vegan onion gravy.

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🥘 Ingredients

You’ll find the full list of ingredients and exact measurements in the recipe card below. I’ve made it super easy for you to follow along.

Whole Wheat Flour: I love using whole wheat flour for its wholesome flavor and added nutrients. It’s a great source of fiber, making these rolls a healthier choice

Instant Yeast: this is my go-to for quick rising dough, but active dry yeast works too. Just give it a little more time to rise.

Soy Milk: it adds a soft texture and golden crust, which I adore.

Brown Sugar: Because the bran included in whole wheat flour can result in a slightly bitter taste, I balance it out with a subtle touch of sweetness.

Substitutions

Milk: You can swap out the soy milk for another vegan milk like almond milk or coconut milk if preferred.

Sugar: sometimes I like to substitute it with pure maple syrup for that extra depth of flavor.

🔪 How to Make

Whenever I make these vegan dinner rolls, they’re always a favorite. Let me walk you through the simple step-by-step process.

Mix Dry Ingredients: I start by mixing the flour, sugar, salt, and instant yeast together in a large bowl.

Mix Wet + Dry Ingedients: Next, I add the oil and milk to the yeast mixture and stir until everything is just combined.

Knead Dough: I transfer the dough onto a floured surface and knead it for 4-5 minutes to activate the yeast. Then, I shape it into a smooth ball.

First Rise: I place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Then, I let it rise in a warm spot for 1-2 hours until it doubles in size.

Cut Dough: I divide the dough into 10 equal pieces and shape each one into a small ball.

Prep Dough Balls: I place the prepared balls onto a baking dish or pan (I used a baking sheet).

Second Rise: I cover with a kitchen towel and let it rise for another 1 hour. Then I preheat the oven to 370ºF / 180ºC 10 minutes before baking. After the dough has risen for 1 hour, using a pastry brush, I brush the dinner rolls with melted butter or soy milk and sprinkle with your chosen toppings.

Bake: finally I bake the homemade rolls in the preheated oven for 15 minutes until brown on top.

Cool & Serve: I let the rolls cool down for 10 minutes in a pan and then I transfer on a cooling rack to cool completely.

There’s nothing better than serving these whole wheat vegan dinner rolls and my vegan wellington fresh out of the oven. I love the way they fill the kitchen with that warm, comforting aroma, it’s impossible to resist!

📖 Variations

White Dinner Rolls: sometimes I simply swap whole wheat for regular all-purpose flour it works perfectly.
For a gluten-free option, I use Bob’s Red Mill gluten-free flour, swapping it in a 1:1 ratio, and the rolls still turn out absolutely delicious.

Fun With Seasonings: for a savory twist, I love adding minced garlic and fresh or dried herbs like rosemary or thyme to the dough. It fills the rolls with such a delicious, aromatic flavor!

Stuffed Rolls: I love making stuffed rolls by adding a filling of vegan cheese, spinach, or roasted veggies right inside the dough before baking. It’s such a fun surprise and takes the rolls to the next level.

🍽 Serving Suggestions

There’s nothing better than sharing these soft vegan dinner rolls with my friends and family. These are always my go-to pairs:

Main Dish: On winter nights, I often serve them alongside my vegan chicken noodle soup, the soft, pillowy rolls are perfect for dipping into the flavorful broth. Another favorite pairing is my mushroom soup without cream, the rolls soak up the rich, earthy flavors of the soup so beautifully.

Choose Your Toppings: I love topping this rolls with sesame seeds, rolled oats, or pumpkin seeds depending on what I’m in the mood for.

Sandwiches: My daughter absolutely loves these dinner rolls, especially when I use them to make her favorite sandwiches. Her top picks are the vegan chicken sandwich and the vegan egg salad sandwich. If you have little ones, I highly recommend giving these a try, they’re perfect for lunches or quick meals.

🧊 Storage Directions

Refrigeration: If I’m not going to finish the rolls within a few days, I’ll store them in the fridge. They’ll last up to a week when kept in an airtight container.

Freezing: To freeze my vegan dinner rolls, I wrap each one in parchment paper and place them in a freezer-safe bag. This way, I can easily pull out and thaw just the amount I need. They’ll keep in the freezer for 2-3 months.

Reheating: When I’m ready to enjoy them again, I simply reheat them in the oven at 350°F (175°C) for about 5-10 minutes to bring back that fresh-baked warmth and softness.

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