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
- Prep Time: 90 mins
- Cook Time: 25 mins
- Total Time: 1 hour 55 mins
- Yield: 6
Description
Soft and buttery small batch vegan dinner rolls! Perfect to serve with dinner, warm from the oven and thickly spread with vegan butter!
Ingredients
- 1 tsp Instant Yeast
- 1 Tbsp Sugar
- 1/2 cup Warm Water
- 1/2 tsp Salt
- 2 Tbsp Vegan Butter
- 1 and 3/4 cups (220g) All-Purpose Flour
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 ok.
- Then add the flour and mix using the 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 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.
*Same thing goes for the salt – measure it out and don’t use any more than that, as too much can also affect the yeast.
*Recipe adapted from Wives With Knives
- Category: Side Dish
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Dinner Roll (of 6)
- Calories: 165
- Sugar: 2.1g
- Sodium: 229mg
- Fat: 2.7g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1.3g
- Protein: 4g
These look beautiful. Btw can I used wholemeal bread flour for these? I avoid white flour where possible. Thank you
★★★★★
Possibly! I think so, but I haven’t tested it.
so fluffy and yummy!
my son loved them!
I made it half spelt half all-purpose flour and they turned out amazing.
thank you :]
★★★★★
Wonderful! Thanks Roni!
Hi Alison.
More greetings from the UK.
I’m a 58 year old bloke who has never done much more than one pot cooking.
These dinner rolls were my first attempt at baking and they are simply wonderful. I am so grateful to you for posting the recipe. I have gained so much confidence by successfully making these dinner rolls that I have just now ordered an Instant Pot and am already recipe planning for the forthcoming week all based on your own recipes of course.
Thanks again,
Misha
x
★★★★★
I am so happy to hear that Misha! Thanks for the wonderful comment and review! 🙂
I have attempted this recipe twice and failed. Could it be as I am using gluten free flour? The first time the dough was so sticky and didn’t rise. The second the dough was dense and didn’t rise. I measured everything correctly so am at a loss as to what it could have been.
Hi Jodie, yes it’s definitely the gluten-free flour. This recipe was never tested for nor designed for gluten-free. Not every recipe can be adapted that way. It would be much better to find a rolls recipe that is designed for gluten-free. All the best!
Very easy and fluffy!
★★★★★
I love how simple you’ve made this! If I don’t have the stand mixers dough hooks can I hand knead this and if so how long would it take?
★★★★★
Hi there! You can do it by hand and when it’s all mixed, then just knead it by hand adding more flour until it’s at the point of being soft to the touch and not sticky. I’m not sure of the exact time frame and it will be more of an arm workout but doable!
I make this recipe so often I love it.
I have added the everything bagel seasoning from trader joes in the dough and topped the rolls with it and that is delicious. I once ran out of flour so it was 1/2 regular flour 1/2 spelt flour with good results.
I always double the recipe because we all love these buns.
★★★★★
Awesome! Thanks Jamie! 🙂
These were great for Our Thanksgiving dinner , really simple to make. Was wondering if it would effect the recipe if I added more sugar to make them a little sweeter?
★★★★★
Hi Roshae, so happy to hear they were a success! I don’t see any reason why more sugar would be a problem! All the best! 🙂
I was wondering if the yeast and water and sugar had to activate first before adding the butter? I’ve only ever made one recipe with yeast and it said to activate (wait for little bubbles/foaming)
Hi Lindsey, we used instant yeast in this recipe so that doesn’t have to activate. If you are using a yeast that has to activate first then that would be different. 🙂
Does the dough need to be beaten down after the first rise and before shaping them into rolls? Just curious as a lot of breads seem to need that, and I’m a beginner bread maker who doesn’t quite understand the logistics yet!
Hi Ella, no need to beat the dough down, while you’re forming them into the six separate balls of dough they are going to flatten out a lot anyway, but there’s no need to do anything extra. All the best! 🙂
I’m pretty new to baking and have had more than my share of disasters, even when not a disaster, nothing ever came out perfectly, until I made these rolls! I’d decided I was never going to be much of a baker, well now these have restored my faith. Genuinely the most delicious rolls I’ve ever tasted and so easy to make! something I can actually share with others lol. Can’t wait to make them again. Thanks so much for sharing!
★★★★★
Sooo pleased to hear this Wendy! Thank you so much for the wonderful review. 🙂
You say, “Place into a preheated oven and bake at 350 degrees (180 degrees fahrenheit)”. That should of course read, 180 degrees Celsius.
Any bread dough can be placed in the fridge overnight (or even for a day or three). This simply slows down the yeast action and will also help to develop a more robust flavour. When ready to bake, simply remove from the fridge, shape and allow to rise as per usual.
Indeed! Typo fixed! 🙂