The first time I made these vegan dinner rolls it was borne out of necessity I tell you! Well….yes, necessity dammit!
I was home, didn’t have anything to eat, didn’t feel like getting in my car and driving all the way to the shop. Yes, I know, the shop is only like 3 blocks away, but that’s besides the point.
So I was thinking of making some bread. But realized I didn’t have any wholewheat flour. So it occurred to me to wonder if I could make rolls!
Browsing around the internet, I found lots of recipes for dinner rolls, but usually they were in batches of like 30! I mean who needs 30 dinner rolls!
And then, I found an awesome recipe for just 6 dinner rolls. And with a little veganizing it was awesome!
I was so proud of myself for baking my own rolls, that I snapped photos and sent them to my mom, all 3 sisters and my brother. Yes, really.
And since then I have made these a bunch more times. They are not super quick to make as you have to wait for the dough to rise, not once but twice. But in terms of hands on effort they are really very easy.
You simply mix up the ingredients and let your dough hook attachments (pictured above) for your stand mixer do the majority of the kneading work for you. Then you take the dough and throw more flour on it and knead it by hand a little to ensure that the dough is no longer sticky. Cover and leave to rise for 30-45 minutes until it has roughly doubled in size.
Then you roll into six balls, move into a greased cake tin, cover again and allow to rise for a further 30-45 minutes until they have roughly doubled in size.
Note: I say ‘roughly’ because it can be difficult to judge whether it has in fact ‘doubled’ in size. So as long as they have expanded/risen enough that you can easily see that they have – you’re good.
Then you bake for 25 minutes.
Easy peasy! And after that you have freshly baked, hot and delicious dinner rolls!
I mean I don’t know how often you have an entire rugby team coming over for dinner, but if you’re like me and don’t necessarily need 30 rolls for dinner, then this recipe is perfect.
They’re at their best when fresh, warm out the oven is really best if you want to put a finer point on it, but the next day they’re great lightly toasted and spread with some vegan butter.
These vegan dinner rolls are soft, buttery, fluffy and so delicious! The small batch recipe is absolutely perfect for when you don’t have a huge family or an entire rugby team coming for dinner.
Serve hot out the oven for the most delicious mouth-watering results!
Let me know what you think of this recipe by leaving a comment, and if you happen to make it, take a pic and tag it #lovingitvegan on instagram, I’d love to see it!
Easy Vegan Dinner Rolls
Ingredients
- 1 tsp Instant Yeast
- 1 Tbsp White Granulated Sugar
- ½ cup Warm Water (120ml)
- ½ tsp Salt
- 2 Tbsp Vegan Butter
- 1 and ¾ cups All-Purpose Flour (220g)
Instructions
- Add the yeast, sugar, warm water and salt to a mixing bowl and mix.
- Then add the vegan butter and mix in. This part doesn't mix very well, but that's okay.
- Now add the flour and mix using your stand mixers dough hooks for 10 minutes at medium speed.
- Remove the batter from the mixing bowl, add more flour and knead it with your hands, adding more flour as needed until the dough is no longer sticky.
- Place the ball of dough into a bowl, cover and leave for 30-45 minutes until it has roughly doubled in size.
- Roll the dough into six separate balls and place them into a buttered round 8-inch cake tin. Cover once again and allow to rise for 30-45 minutes until they have roughly doubled in size.
- Place into a preheated oven and bake at 350°F (180°C) for 25 minutes.
- Serve right away.
Notes
- Water must be warm, not hot, otherwise it can affect the yeast and your dough won't rise.
I’ve made your dinner rolls a few times and it’s always turned out well. But I think it turned out the best yesterday. I added the vegan butter to the flour, (in error), but the rolls baked very well. I’m not sure if that made a difference. I enjoy all your recipes. I’m also formerly from Durban, SA.
Thanks for your recipes.
Oh awesome! I’ll have to try it with that method too! Thanks for sharing Nirmala and awesome to hear that you’re a fellow South African too! 🙂
Hi Alison! Do you think this could work with Bob’s Red Mill GF 1:1 flour? Thanks in advance!
Hi Lily, I haven’t tried it so I’m not entirely sure, but that would definitely be the flour to try it with!
So I tried it with the GF flour and it turned out great! Not quite like the original but still good! Soft on the inside, lightly crisp on the bottom, and almost biscuit like on the top. Brushed them with garlic butter before putting them in the oven and after 10 minutes I put a piece of foil on top. I will definitely make this again! Thank you!
Fantastic! So happy to hear they came out well, thanks so much for sharing!
Great simple recipe, my go to for yeast rolls. I mix by hand, use 20% whole wheat/80% all-purpose flour, and brush the tops with vegan butter after baking. Soft and fluffy and every time.
Wonderful! Thanks for sharing and the great review Rowan!
Hi, can I make this by hand, without a dough hook? Thank you,
You can try it by hand, when it’s all mixed, knead it by hand adding more flour as needed until it’s soft to the touch and not sticky. I’m not sure of exactly how long that will be, as I haven’t tested these by hand.
Hi, I love your recipes. Question if I replace the All-Purpose Flour with Gluten-Free All-Purpose Flour will this work or I need to add some additional ingredients?
Hi Joanna, I’m not sure actually! Haven’t tried this with gluten-free flour.
I love this recipe so much! It’s so easy and delicious! I use whole wheat flour and maple syrup instead of cane sugar. Amazing!
Wonderful! Thanks so much Lyra!