Publised on 22/08/2024. Last Updated on 06/12/2024 by Richard
Incredibly soft and fluffy Vegan Dinner Rolls that are easy to make and delicious served as a Thanksgiving side. Freezable and ideal for preparing in advance! Serve with lashings of vegan butter or use leftovers to make vegan stuffing!
When it comes to vegan dinner rolls, there's nothing quite like biting into a warm, golden brown, fluffy roll that practically melts in your mouth. These homemade dinner rolls are a delightful addition to any meal, whether you're having a quiet family dinner or hosting a bustling dinner party. They're soft, light, and perfect for soaking up any gravy or spread you pair them with.
The first time I had vegan dinner rolls (cos they're not exactly a thing here in the UK) was at my friend Lauren’s family Thanksgiving in Northern California. The rolls were served fresh out of the oven, with a pat of butter melting inside. I remember thinking, “If I can recreate this at home, I'll be the hero of every vegan friendsgiving!” So, I set out to veganise this recipe, and after a bit of trial and error, I’ve nailed it. Trust me, these are the best vegan dinner rolls you've ever tasted.
Already given them a go and looking for something new? Why not try baking my vegan cornbread or work on perfecting your vegan mashed potato to go with this years vegan roast??
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What are Dinner Rolls?
Dinner rolls are small, soft rolls of bread that are typically served alongside the main course of a meal, often during dinner parties and thanksgiving dinner. They are known for their fluffy texture and buttery flavour, making them an irresistible accompaniment to soups, salads, and holiday meals. Traditionally, they're made with an enriched dough, which just means it has eggs and butter added, to make it rich and, well, buttery! Kind of like a brioche!
Since we're making a vegan version, these vegan dinner rolls are made with simple ingredients that replace the animal products and are just as delicious, like dairy-free milk, plant-based butter and silken tofu, in place of eggs.
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of these fluffy vegan dinner rolls. As usual, the full recipe is listed at the bottom of the page in the recipe card, so you can scroll down if you’re in a hurry!
- Warm water
- Maple syrup
- Instant yeast (active dry yeast)
- Plant milk (room temperature)
- Silken tofu, the softest variety you can get your hands on
- Bread flour
- Fine sea salt
- Vegan butter (at room temperature)
For the wash:
- Soy milk, or any plant-based milk
- Vegetable oil, or sub for melted vegan butter
- Maple syrup, or sub for agave syrup
Ingredient Substitutions
Don’t fret if you’re missing a couple of items from your pantry. There are some easy swaps you can make:
- Maple syrup: This is just for the vegan egg wash. You can use agave syrup as a substitute.
- Plant milk: Almond milk, soy milk, or any other non-dairy milk works just fine.
- Vegan butter: Earth Balance is my go-to when I'm in the US, or Flora in the UK, but any brand of vegan butter will do the trick. Just make sure it's soft and at room temperature.
How to Make This Recipe
Making these vegan dinner rolls is easier than you might think. Here’s a brief overview of the process:
Activate the yeast: Mix warm water, maple syrup, and yeast. Let it sit for the yeast mixture to activate and go all frothy.
Mix the dough: Blend plant milk and tofu, then combine with dry ingredients in the bowl of a stand mixer fitted with the dough hook attachment.
First rise: Let the dough rise in a warm place until it doubles in size. For me this first rise took around 1.5 to 2 hours, but it may vary depending on the heat of the room or space you're proving the dough in.
Shape and bake: Divide the dough into equal pieces and shape into rolls (see the extra section below if this bit scares you!), let them rise again, then bake to golden brown perfection. FYI the second rise can usually be a bit shorter than the first, so around 45 mins to an hour should do it.
How to Shape Bread Rolls
Shaping your dough into rolls might seem tricky, but it’s pretty straightforward. It's also an essential step for super fluffy rolls. Once your dough has completed the first rise, turn it out onto a lightly floured surface.
Divide the Dough: Divide your big ball of dough into small portions. I use a bench scraper to do this but a large knife will work too. Place the rough divided dough on a lightly floured surface.
Stretch the Dough: Starting at the 12 o'clock position, pinch the top of the dough and stretch outwards. Tuck the stretched dough back in to the centre of the ball. Repeat, working your way around the ball of dough, stretching out and tucking back in.
Push Down: Use your index finger to push down gently in the centre of the dough and seal all those tucked pieces in place. Then, flip the ball of dough upside down to reveal a nice smooth top.
Finish Shaping: Place your hands either side of the ball of dough. With your pinky fingers touching the dough, push one hand away from your body and pull the other towards you. This should rotate the ball of dough and tuck the edges under at the same time, producing a nice tight smooth surface on top of the ball of dough.
How to Test if dough is ready to bake
Once your dough has been shaped and proofed for a second time, it's almost time to bake, but you'll want to be sure it's not underproofed, as this will lead to a doughy, gummy texture. The simplest way to check if your rolls are ready to bake is the poke test! Poke the top of one little dough ball. If the dough springs right back to the shape it was before, the rolls aren't ready to bake. If the poke leaves a little indent, this is a sign that your dough is proofed properly and is ready to go!
Preparing This Recipe Ahead of Time
One of the best things about these vegan dinner rolls is that you can prepare them ahead of time. After shaping the dough balls, freeze them on a greased baking sheet. Once they’re firm, transfer them to a freezer bag. When you're ready to bake, just place the rolls on the baking dish, cover with plastic wrap, and let them defrost overnight in the fridge. Then, just follow the baking instructions, and you’re all set.
The Perfect Vegan Egg Wash Substitute
To get that lovely golden brown finish on your vegan dinner rolls, you’ll need a good vegan egg wash substitute. I did a whole deep dive a few weeks ago where I tested every vegan egg wash substitute I could find on the internet. The whole saga and everything I learned is detailed here in this newsletter I wrote on substack. But for this recipe, all you need to know is that the magic ingredients are soy milk, vegetable oil, and maple syrup. Whisk together until smooth and use a pastry brush to apply the "egg wash" to your buns. This mixture gives your rolls a beautiful sheen and helps them brown nicely in the oven. It also works great on other recipes like hot cross buns, vegan pie crusts and even my vegan wellington!
Vegan Dinner Rolls FAQs
A: Yes, you can substitute whole wheat flour, but the rolls will be denser. You might want to use a mix of whole wheat and bread flour for a fluffier texture. I'd recommend about a 50/50 split!
A: Keep leftover rolls in an airtight container at room temperature. They should stay fresh for about 2-3 days. You can also freeze them for longer storage.
A: Absolutely! You can knead the dough by hand on a lightly floured surface. It’ll just take a bit more elbow grease.
A: I recommend using soy milk or almond milk, but any non-dairy milk should work just fine. Just make sure it's unsweetened and unflavoured.
There you have it, folks! Delicious vegan dinner rolls that are sure to impress. Whether you're serving them at a holiday meal or a casual dinner, these rolls are the perfect side dish. Don’t forget to snap a pic of your homemade rolls and tag @schoolnightvegan on social media—I’d love to see your creations!
If you enjoyed this recipe, be sure to check out some of my other vegan baking recipes. Try my fluffy vegan pancakes for a simple breakfast or my hearty vegan focaccia. You can also find all my fave Thanksgiving recipes right here! Happy baking!
Vegan Dinner Rolls
Equipment
- stand mixer
- Large mixing bowl
- small bowl
- Blender or Immersion Blender
- Kitchen Towel or Plastic Wrap
- pastry brush
- Baking Dish or Large Cast Iron Skillet
Ingredients
- 50 ml warm water
- 3 tablespoon maple syrup or agave as a substitute
- 2 teaspoon instant yeast or 1 x 7g sachet, aka active dry yeast
- 200 ml plant milk room temperature, full fat, unflavoured, and unsweetened
- 150 g silken tofu the soft variety
- 570 g strong white bread flour bread flour
- 2 teaspoon fine sea salt
- 50 g vegan butter at room temperature, diced
For the Wash:
- 2 tablespoon soy milk
- 1 tablespoon vegetable oil
- 1.5 teaspoon maple syrup or agave as a substitute
Instructions
Instructions
- In a small bowl, mix together the warm water and maple syrup. Sprinkle the yeast over the top of the mixture and leave it to activate for a few minutes.50 ml warm water, 3 tablespoon maple syrup, 2 teaspoon instant yeast
- Blend the plant milk and silken tofu together until smooth, using an immersion blender or regular blender.200 ml plant milk, 150 g silken tofu
- In a stand mixer with the dough hook attachment, combine the bread flour, plant milk mixture, activated yeast mixture, and fine sea salt.570 g strong white bread flour, 2 teaspoon fine sea salt
- Once the dough forms, add the vegan butter and knead on medium speed for 3 minutes.50 g vegan butter
- Cover the dough ball and leave it to proof for 1-2 hours, or until it has doubled in size.
- Divide the dough into 16 portions and shape each portion into a tight ball.
- Place the balls in a greased baking dish or large cast iron skillet, leaving some space between each ball. Allow the rolls to proof for another 45 minutes to 1 hour, or until they are puffy and a finger pressed into the dough leaves a small indent.
- Preheat the oven to 175°C (350°F). In a small bowl, mix together the wash ingredients.2 tablespoon soy milk, 1 tablespoon vegetable oil, 1.5 teaspoon maple syrup
- Once the rolls have proofed, brush the wash mixture over the surface of each roll. Bake the rolls for 20-25 minutes.
- Immediately after removing the rolls from the oven, brush them with a little more of the wash mixture.
- Allow the rolls to cool fully to room temperature before serving.
Anonymous
SUPER soft! Frozen some for Thanksgiving!
Richard Makin
these were such a success! perfect for TG
H G H
Ok HOW are they so soft??
RFD
These worked so well and I used them with your BBQ tofu pulled pork. Such delicious sandwiches. Thanks Richard