Made with just a few simple ingredients these vegan dinner rolls are fabulous and golden brown. You're going to love this easy bread recipe because it's made from scratch and simple.
I love making bread from scratch and dinner rolls are a pretty big hit around here whenever I whip up a fresh batch. These are the BEST vegan dinner rolls because they're tall, fluffy, soft, and slightly chewy. Everything you could want in a perfect dinner roll.
What makes them better is that they're vegan yeast rolls which means by default that they are dairy free and eggless dinner rolls too. Perfect for those with allergies or simply those who don't want to run to the store for another dozen eggs.
Serve these tasty vegan rolls to friends and family and I bet no one will notice the few missing ingredients either. My family hasn't noticed yet. 😉
Also, if you're not vegan and don't mind some butter spread on your fresh baked rolls, check out my Copycat Texas Roadhouse Butter recipe, it pairs wonderfully with these!
🥘 Ingredients
- Flour all-purpose or bread flour
- Yeast
- Salt
- Water
- Vegetable oil
- Sugar
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🍴 Recipe Tips
Because we make these vegan dinner rolls recipe with active dry yeast you should make sure that a few things happen to make this recipe go more smoothly.
- Do not use old or expired yeast. We will not be proofing the yeast in this recipe in the traditional way (letting it bloom in water) so if you have any reservations about your yeast being good or old, buy a new packet with a far-out expiration date just to be safe.
- Do not use too hot or too cold of water. The ideal temperature is 110 degrees F which is a roughly the warmth used when washing your hands. Any warmer and you will kill the yeast before it ever got a chance to work and any colder and the yeast wont proof the dough correctly and you may have dense bread. A food thermometer is great for checking the temp when in doubt.
While the recipe card states that it may take an hour for the dough to proof and double in size please keep in mind that this is a rough estimate and it can truly vary depending on many different things. My dough has often doubled in size in about 30 minutes thanks to Florida summer weather.
You will know that the dough is kneaded well enough when the dough is smooth and elastic. It should no longer be sticky and when you poke it with your finger it should spring back and try to fill in the gap.
Want to use a bread maker? See recipe card below for vegan dinner roll bread machine recipe.
💭 FAQs
Dinner rolls are small bread rolls served alongside dinner as a side dish or part of a meal.
When bread comes straight out of the oven the tops should be hard and sound hollow when tapped, allowing it a few minutes to cool down will help it to soften. Brushing the tops with butter or oil will also help. If your bread texture is tough and chewy it can be a result of overmixing. Allowing your dough to rest and proof can help to solve some overmixed issues as it gives the gluten a chance to relax.
If you didn't knead your bread dough well enough you will not have created the gluten elasticity needed for a fluffy texture. Make sure to knead your dough well and to give it that much-needed tension so that the texture is perfect.
🔪 Instructions
Check out how to make vegan dinner rolls with these simple step-by-step instructions:
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You will need about 1 additional cup of flour but this amount will vary.
- Place in a greased bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down and divide into 9 equal sized rolls. Shape them out into smooth topped balls and place them into a greased 8x8 or 9x9 square baking dish.
- Cover again and let rise until doubled in size. About another hour.
- Preheat the oven to 400 degrees F and bake your dinner rolls for 15 minutes or until tops are lightly golden.
- Brush top with vegan butter spread or olive oil immediately after removing from the oven for that nice golden color.
More great vegan recipes to try
- Vegan Hamburger Buns
- Vegan Slider Buns
- Vegan Apple Upside Down Cake
- Spiced Vegan Apple Bundt Cake
- Easy One Bowl Vegan Banana Bread with Applesauce
- Simple Dairy Free White Bread
📖 Recipe
Vegan Dinner Rolls
Ingredients
- 2 ½ cups all-purpose or bread flour ($0.20)
- 2 ¼ teaspoons yeast (one packet) ($0.51)
- 1 ½ teaspoons salt ($0.15)
- 1 cup water ($0.00)
- 3 Tablespoons vegetable or olive oil ($0.09)
- 2 Tablespoons granulated sugar ($0.02)
Instructions
- In a bowl whisk together the flour, yeast, and salt.
- Make a well in the center and add to it the sugar, oil, and water.
- Stir to combine.
- Knead the dough on floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You will need about 1 additional cup of flour but this amount will vary.
- Place in a greased bowl and cover. Let rise until doubled, about 1 hour in a warm place.
- Punch down and divide into 9 equal sized rolls. Shape them out into smooth topped balls and place into a greased 8x8 or 9x9 square baking dish.
- Cover again and let rise until doubled in size. About another hour.
- Preheat the oven to 400 degrees F and bake your dinner rolls for 15 minutes or until tops are lightly golden.
- Brush top with a vegan butter spread or olive oil immediately after removing from oven for that nice golden color.
Bread machine option
- Place ingredients in order of owner manual for your specific bread machine.
- Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
- Take the dough and turn it onto a lightly floured surface. Knead for just a minute and divide into 9 rolls. Continue with the steps above starting with dividing the dough, shaping the rolls, and placing them into a square baking dish.
Notes
Recipe Tips
- Do not use old or expired yeast. We will not be proofing the yeast in this recipe in the traditional way (letting it bloom in water) so if you have any reservations about your yeast being good or old, buy a new packet with a far-out expiration date just to be safe.
- Do not use too hot or too cold of water. The ideal temperature is 110 degrees F which is a roughly the warmth used when washing your hands. Any warmer and you will kill the yeast before it ever got a chance to work and any colder and the yeast wont proof the dough correctly and you may have dense bread.
- A food thermometer is great for checking the temp when in doubt. While the recipe card states that it may take an hour for the dough to proof and double in size please keep in mind that this is a rough estimate and it can truly vary depending on many different things. My dough has often doubled in size in about 30 minutes thanks to Florida summer weather.
- You will know that the dough is kneaded well enough when the dough is smooth and elastic. It should no longer be sticky and when you poke it with your finger it should spring back and try to fill in the gap.
- When bread comes straight out of the oven the tops should be hard and sound hollow when tapped, allowing it a few minutes to cool down will help it to soften. Brushing the tops with butter or oil will also help.
- If your bread texture is tough and chewy it can be a result of overmixing. Allowing your dough to rest and proof can help to solve some overmixed issues as it gives the gluten a chance to relax.
- If you didn't knead your bread dough well enough you will not have created the gluten elasticity needed for a fluffy texture. Make sure to knead your dough well and to give it that much-needed tension so that the texture is perfect.
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