Soft Fluffy Vegan Dinner Rolls (Printable)

Tender, golden rolls with a soft texture and buttery flavor, made with simple plant-based ingredients.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup (240 ml) unsweetened almond milk or plant-based milk, lukewarm
02 - 1/4 cup (60 g) vegan butter, melted
03 - 1/4 cup (50 g) organic cane sugar
04 - 1 packet (7 g or 2 1/4 tsp) active dry yeast

→ Dry Ingredients

05 - 3 cups (375 g) all-purpose flour, plus extra for dusting
06 - 1 tsp fine sea salt

→ For Brushing

07 - 2 tbsp vegan butter, melted

# How-To Steps:

01 - Warm the plant-based milk until just lukewarm (about 100°F). Pour into a large bowl, add melted vegan butter and sugar, and stir to combine. Sprinkle the yeast over the mixture and let sit for 5–10 minutes until foamy.
02 - Add flour and salt to the bowl. Mix until a soft dough forms.
03 - Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place in a greased 9x13-inch baking dish.
06 - Cover again and let rise for 30 minutes, until the rolls are puffy.
07 - Preheat oven to 375°F.
08 - Bake rolls for 18–20 minutes, until golden brown on top.
09 - Remove from oven and immediately brush tops with melted vegan butter. Let cool slightly before serving.

# Expert Advice:

01 -
  • These rolls bridge the gap between vegan baking and traditional comfort food so seamlessly that nobody notices the difference
  • The dough is incredibly forgiving and rises beautifully even if your kitchen runs a bit cool
  • You can freeze the baked rolls and reheat them for fresh-from-the-oven taste on busy weeknights
02 -
  • If your yeast does not foam after ten minutes, your milk was probably too hot or the yeast is past its prime
  • Over kneading makes tough rolls, so stop once the dough feels smooth and bounces back
  • Letting the rolls rise fully before baking is what creates those ethereal, airy pockets inside
03 -
  • Weighing your flour instead of using cup measurements gives you consistent results every single time
  • The finger poke test tells you when dough is properly risen: if the indentation fills in halfway, it is ready

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