These vegan dinner rolls are the best ever! soft, fluffy, with a perfect rice and a buttery flavor, no one will be able to tell that they're dairy-free. Make them with just simple ingredients for a crowd-pleasing side dish.
Mix together plant based milk at 95 degrees F/35 degrees C with dry yeast, sugar and salt. Set aside for ten minutes to allow the yeast to activate.
¾ cup plant based milk, 1 tbsp dry yeast, 1 tbsp sugar, ½ tsp salt
Gradually add flour and mix until thoroughly incorporated.
1 ½ cups flour
At the end, add the melted vegan butter and knead for around 10 minutes, until the dough is smooth and sticky. Cover and set aside for 30 minutes.
2 tbsp vegan butter
Transfer the dough to a roughly-floured surface and divide into 7 equal sections. Roll each section into a ball, and lay them out on a baking tray lined with parchment paper. Cover and allow to rise for 30 minutes more.
Make the glaze by mixing together plant based milk and maple syrup.
2 tbsp maple syrup, ¼ cup plant based milk
Preheat the oven to 175 degrees C/350 degrees F. Brush the bread rolls with the glaze and bake for 12-15 minutes, until golden brown and fluffy. Serve immediately, or store for later.
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Notes
Instructions for storage and freezingYou can keep these vegan dinner rolls in the fridge, covered, for up to a week. You can also freeze them in ziplock bags for up to 2 months. Before reheating, allow to thaw fully in the fridge overnight, then reheat at 180 degrees C/350 F for 10 minutes.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!