Vegan Dinner Rolls
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 simple ingredients, they’re so flavorful and satisfying that once you try them, store-bought rolls won’t even come close!
Servings: 10 servings
Calories: 143kcal
Ingredients
- 2½ cups whole wheat flour (320 grams)
- 1 tbsp brown sugar or maple syrup
- 1 tsp salt
- 1 package instant yeast (7 grams)
- 2 tbsp olive oil (30 ml)
- 1 cup lukewarm unsweetened soy milk (250 ml)
- 1 tbsp melted vegan butter or unsweetened soy milk (for brushing the rolls)
- Sesame seeds / pumpkin seeds / rolled oats (for topping)
Instructions
- Mix the flour, sugar, salt and instant yeast in a large bowl.
- Add in the oil and milk and mix until just combined.
- Transfer the dough onto a floured surface and knead for 4-5 minutes to activate the yeast. Form into a ball.
- Transfer to a lightly oiled large bowl and cover with a kitchen towel or plastic wrap.
- Let it rise for 1 -2 hours until it doubles in size.
- Divide the dough into 10 pieces and shape it into small balls.
- Place the prepared balls onto a baking pan (I used an 8-inch round pan).
- Cover with a kitchen towel and let it rise for another 1 hour.
- Preheat the oven to 370ºF / 180ºC 10 minutes before baking.
- Brush the rolls with melted vegan butter or soy milk and sprinkle with your chosen toppings.
- Bake the rolls for 15 minutes until brown on top.
- Let the rolls cool down for 10 minutes in a pan and then transfer on a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Notes
- For me, rise time is everything. I always make sure to let the dough rise at room temperature both before and after shaping it into dough balls.
- I also swear by using a kitchen scale to measure my dry ingredients—it ensures the portions are just right, which is key to getting the best vegan dinner rolls.
- Since yeast thrives in warmth, I always make sure my soy milk is lukewarm before mixing it into the dough. I’ll leave it on the counter for 10-15 minutes or microwave it for about 15-30 seconds to get it just right.
- And when it comes to brushing the rolls, I never use cold vegan butter straight from the fridge. I melt it in a small saucepan or cast-iron skillet, and it makes a huge difference in how evenly it coats the rolls!
Nutrition
Serving: 1roll | Calories: 143kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 243mg | Potassium: 151mg | Fiber: 4g | Sugar: 1g