These vegan dinner rolls are soft, fluffy, and buttery, with a tender crumb and golden tops. I wanted a simple homemade roll that didn't need eggs or any special ingredients, and after testing the dough, this version gave me the texture I was looking for. They're perfect for holiday dinners, Sunday meals, or anytime you want fresh bread on the table.
Dinner rolls are usually made with milk, butter, and eggs, so for this version I use unsweetened soy milk and vegan butter. There's no need for an egg replacer because the dough still turns out soft, fluffy, and tender, with a rich, buttery flavor.
These rolls are a great side for holiday dinners, soups, stews, and everyday meals, and they're especially good served warm with a little vegan butter. You can also make the dough ahead of time, refrigerate it overnight, and bake the rolls the next day, which makes them easy to fit into a busy holiday menu.
If you love homemade bread, you should also try my Vegan Biscuits, Vegan Cornbread, or Vegan Bread. They're all great options for serving alongside your favorite meals, whether it's a weeknight dinner or a holiday gathering.
Why You'll Love These Vegan Dinner Rolls
- Soft and fluffy: These rolls bake up light and tender, with a soft crumb and a buttery finish.
- No egg replacer needed: The dough gets plenty of richness from soy milk and vegan butter, so there's no need for flax eggs or other substitutes.
- Made with simple ingredients: You only need flour, soy milk, yeast, sugar, vegan butter, and salt.
- Easy to make: The stand mixer does most of the work, and the dough only needs two rises before baking.
- Perfect for holidays and everyday meals: Serve them with Thanksgiving or Christmas dinner, soups, stews, or any meal where you want fresh homemade bread.
Vegan Dinner Rolls Ingredients
- Unsweetened Soy Milk: This is what I use for the softest, most tender rolls. Other unsweetened Plant Milks should also work, although the texture may vary slightly.
- Granulated sugar: Adds a touch of sweetness and helps feed the yeast. Cane sugar can be used instead.
- Instant yeast: Helps the dough rise quickly and reliably. Rapid-rise yeast also works.
- Vegan butter: Adds richness and helps keep the rolls soft. Use a firm, good-quality vegan butter rather than a very soft spread.
- All-purpose flour: Gives the rolls a soft, fluffy crumb. Bread flour can also be used for a slightly chewier texture.
- Salt: Balances the sweetness and enhances the overall flavor.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Dinner Rolls
- Warm the soy milk to about 110°F (43°C). If you don't have a thermometer, it should feel comfortably warm, not hot.
- Pour the milk into the bowl of a stand mixer, then stir in the sugar and yeast. Let it sit for about 5 minutes, until slightly foamy.
- Add the softened vegan butter, salt, and 3 cups (375 g) of flour. Mix with the dough hook on low speed until everything comes together.
- Gradually add another ½ cup (65 g) of flour. If the dough is still very sticky, add a little more, 1 tablespoon at a time, up to ¼ cup (30 g). It should be soft and slightly tacky but hold its shape.
- Knead on low speed for 5-7 minutes, until the dough looks smooth and elastic.
- Transfer the dough to a lightly greased bowl and turn it once so it's lightly coated with oil.
- Cover and leave in a warm place for 60-90 minutes, or until doubled in size.
- Gently deflate the dough, divide it into 12 equal portions, and shape each one into a smooth ball.
- Arrange the rolls seam-side down in a greased 9×13-inch (23×33 cm) baking dish.
- Cover and let rise again for 45-60 minutes, until puffy and nearly doubled. Preheat the oven to 350°F (180°C) toward the end of the rising time.
- Bake for 20-25 minutes, until golden brown on top and cooked through in the center. If they brown too quickly, loosely cover the dish with aluminum foil.
- Brush the hot rolls with melted vegan butter. Let them cool in the pan for 10-15 minutes, then transfer to a wire rack.
Tips for the Best Results
- Keep the milk warm, not hot: Aim for about 100-110°F (38-43°C). Milk that is too hot can damage the yeast and prevent the dough from rising properly.
- Judge the dough by feel, not just by flour amount: It should be soft, elastic, and slightly tacky. Add extra flour only if it is very sticky and cannot hold its shape.
- Let the dough rise until it looks ready: Rising times can vary depending on room temperature, so use the clock as a guide rather than a strict rule.
- Shape the rolls tightly: Pull the edges of each piece underneath to create a smooth, rounded top. This helps the rolls rise upward and gives them a neater shape.
- Check the center rolls before taking them out: The rolls around the edges may brown first. Make sure the ones in the middle are fully baked before removing the pan from the oven.
Serving Suggestions
These soft, fluffy vegan dinner rolls are perfect for everyday meals and holiday dinners. Here are some of my favorite ways to serve them:
- Warm with butter: Serve them fresh from the oven with Vegan Butter for a simple side everyone will love.
- With soups and stews: Pair them with Vegan Potato Soup or Vegan Beef Stew for a cozy, filling meal.
- With holiday dinners: Serve them alongside Vegan Turkey or Vegan Meatloaf for Thanksgiving or Christmas.
- With gravy: Use them to soak up Vegan Gravy or Vegan Mushroom Gravy.
- As mini sandwiches: Slice them in half and fill them with leftover vegan turkey, lettuce, and a little mustard for easy sliders.
How to Store and Reheat Leftovers
- Room temperature: Store leftover rolls in an airtight container for up to 3 days.
- Fridge: You can refrigerate them in an airtight container for up to 5 days, although they may dry out a little faster.
- Freezer: Freeze completely cooled rolls in a freezer-safe bag or container for up to 3 months.
- Thaw: Let frozen rolls thaw at room temperature for a few hours or overnight in the fridge.
- Reheat: Warm individual rolls in the microwave for a few seconds, or reheat several at once in a 300°F (150°C) oven until warmed through.
Frequently Asked Questions
Yes. Shape the rolls, place them in the baking dish, cover tightly, and refrigerate overnight (up to 15 hours). The next day, let them rise at room temperature for about 1-2 hours, or until puffy and nearly doubled in size, then bake as directed.
Yes. Mix the dough in a large bowl with a sturdy spoon or spatula, then knead it by hand on a lightly floured surface until smooth and elastic. Try not to add too much extra flour while kneading, as this can make the rolls less soft.
The yeast may have been inactive, the milk may have been too hot, or the dough may simply need more time. A cool kitchen can slow rising considerably, so focus on the size of the dough rather than the exact rising time.
Yes. You can use the same amount of active dry yeast, but it may take a little longer for the dough to rise. Make sure it becomes foamy after sitting in the warm milk before continuing with the recipe.
The dough should be soft, smooth, and slightly tacky, but it should hold its shape and mostly pull away from the sides of the bowl. If it is very sticky, add flour 1 tablespoon at a time. Avoid adding too much, as a softer dough gives you lighter, fluffier rolls.
More Vegan Side Dish Recipes
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Vegan Dinner Rolls
Ingredients
- 1¼ cups unsweetened soy milk
- 3 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- ⅓ cup vegan butter, softened
- 3½-3¾ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted vegan butter, for brushing
Instructions
- Warm the soy milk to about 110°F (43°C). A kitchen thermometer is the easiest way to check, but if you don't have one, the milk should feel comfortably warm to the touch, not hot.
- Add the warm soy milk, sugar, and yeast to the bowl of a stand mixer. Stir gently and let sit for about 5 minutes, until slightly foamy.
- Add the softened vegan butter, salt, and 3 cups (375 g) of the flour. Fit the mixer with the dough hook and mix on low speed until combined.
- With the mixer running on low, gradually add another ½ cup (65 g) of flour. If the dough is still very sticky and not holding its shape, add more flour 1 tablespoon at a time, up to ¼ cup (30 g) more. The dough should be soft, smooth, and slightly tacky, and mostly pull away from the sides of the bowl.
- Continue kneading on low speed for 5-7 minutes, until the dough is smooth and elastic.
- Lightly grease a large bowl with about 1 teaspoon of oil. Add the dough and turn it once to coat all sides.
- Cover and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Gently punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath and pinching the seam closed.
- Place the rolls seam-side down in a greased 9×13-inch (23×33 cm) baking dish.
- Cover and let rise for 45-60 minutes, or until puffy and nearly doubled in size. Toward the end of the rising time, preheat the oven to 350°F (180°C).
- Bake for 20-25 minutes, or until the tops are golden brown and the center rolls are cooked through. If the tops are browning too quickly, loosely cover the dish with aluminum foil and continue baking.
- Remove from the oven and immediately brush the warm rolls with melted vegan butter. Let them cool in the pan for 10-15 minutes, then transfer to a wire rack.
Notes
- Store completely cooled rolls in an airtight container at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to 5 days, although they may dry out a little faster.
- Freeze cooled rolls in a freezer-safe bag or container for up to 3 months.
- Thaw at room temperature for a few hours or overnight in the fridge.
- Reheat individual rolls in the microwave for a few seconds, or warm several at once in a 300°F (150°C) oven until heated through.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.