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.
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
Make sure your yeast is fresh; expired yeast can lead to poor results.
Use water at the right temperature, around 110 degrees F.
A food thermometer can help verify the water temperature.
Proofing time may vary but usually takes about an hour; environmental factors can affect it.
Properly knead the dough until it's smooth, elastic, and non-sticky.
Freshly baked bread will have hard tops that sound hollow when tapped; letting it cool slightly can help.
Tough, chewy bread may result from overmixing; allowing the dough to rest and proof can resolve this issue.
Ensure thorough kneading to create the needed gluten elasticity for a fluffy texture.