Vegan Dinner Rolls

Vegan Dinner Rolls

Buttery, soft with just the right amount of sweetness, these vegan dinner rolls will have your family love you a lot lot more 😉 When you bite into them they are so soft and airy it’s like eating clouds, though I don’t know what eating cloud feels like, but you get my point. These are just really good for a regular dinner with the family or even for a special event dinner (like the holidays). Check out my vegan meatloaf, vegan beef Wellington and vegan Brisket for holiday main course ideas.

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The Ingredients

Vegan Dinner Rolls
  • Coconut Milk: Non-vegan dinner rolls usually calls for non-reduced fat whole milk for richness. Since we’re making these vegan, we’ll be using full fat coconut milk instead. If you’re worried, the rolls will have coconut flavor, don’t, you’ll never even know coconut milk was used in the recipe. Make sure to use good quality canned coconut milk. My favorite brands are Thai Kitchen or Trader Joe’s coconut milk.
  • Vegan Butter: There are several brands of vegan butters out there, but not all of them behave well in baking. I suggest you go for a brand of vegan butter that is very mild in flavor and that is just very lightly salted. I chose to use Earth Balance because it’s very neutral in baking. It’s not my favorite when it comes to enjoying it with some toast, but it works very well in this recipe. On toast, my favorite vegan butter is hands down Miyoko’s, if you’ve never tried it, I suggest you do. It’s sold on most major grocery stores.
  • Flour: For the flour, I think any white flour should do. I used white unbleached four but really any white flour should work.
  • Yeast: The yeast is a key ingredient in this recipe. It’s important to make sure your yeast has not been sitting in your pantry for too long or better yet, is expired. Fleischmann’s instant yeast sachet is great for this recipe. You want to make sure you properly activate your yeast, which I show you how down below.
  • Salt: Just to balance out the taste.

Making the Rolls

On a saucepan on low heat, add the butter and let it melt for a few seconds. 

Then add the coconut milk, water and sugar. Stir to combine everything and test the temperature. The best temperature is the temperature of a bath water or between 105F and 110F. To make sure you have the right temperature, use a kitchen thermometer. The warm temperature and the sugar will help active the yeast.

vegan dinner rolls

Once the mixture reaches the right temperature, turn off the stove and add the yeast. Give it a quick mix and let the yeast activates for at least 10 minutes.

In the meantime on a separate bowl, add the salt to the flour, give it a quick mix the set it aside.

Once the yeast has proofed (you’ll know when there’s a layer of foam formed on the surface), add the salted flour to the yeast mixture a little bit a time and mix well to incorporate. You can start by using a rice spoon to mix at first, but once the dough gets too heavy, feel free to use your hands.

Continue kneading the dough until all the flour is well incorporated and the dough is homogeneous. Shape the dough in a round ball-like form and let it proof for about 2 hours. After 2 hours, the dough should at least triple in size. 

Preheat your oven at 350F.

Remove the dough from its bowl. Add some flour on your working surface so the dough doesn’t stick and knead the dough to deflate it.

At this point, we can start forming our rolls, by making 12 little balls. In order to get rolls of approximately the same size, divide the dough in half and divide each half in half until you get 12 little balls. 

Line up a baking dish with some parchment paper and add your rolls.

Using a pastry brush, apply the ‘egg’ wash on each roll to get a brown glossy finish. The ‘egg’ wash is nothing but some plant based milk and sugar. I used almond milk to make this.

Place the rolls in the oven and let it bake for 30 minutes. Believe it or not, our vegan dinner rolls are ready. At this point, your kitchen should smell like a small French bakery 🙂 Enjoy the rolls right off the oven!

***The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Vegan Dinner Rolls

VEGAN DINNER ROLLS

These rolls are a perfect addition to your dinner table! Hope you like them 🙂
5 from 2 votes
Prep Time 2 hours
Bake Time 30 minutes
Total Time 2 hours 30 minutes
Course Appetizers, Sides
Cuisine American, French, Italian, Mediterranean
Servings 12 Rolls
Calories 188 kcal

Ingredients
  

The Rolls

  • 3 Cups Unbleached Flour
  • 1 Cup Coconut Milk Full Fat Can
  • 1/4 Cup Organic Cane Sugar
  • 3 Tbsp Vegan Butter I use Earth Balance
  • 1/4 Tsp Salt
  • 1/4 Cup Water
  • 3.5 Tsp Instant Yeast

'Egg' Wash

  • 1/4 Cup Non-Dairy Milk
  • 1 Tbsp Sugar

Instructions
 

  • On a saucepan on low heat, add the butter and let it melt for a few seconds. 
  • Add the coconut milk, water and sugar. Stir to combine everything and test the temperature. The best temperature is the temperature of a bath water or between 105F and 110F. The warm temperature and the sugar will help active the yeast.
  • Once the mixture reaches the right temperature, turn off the stove and add the yeast. Give it a quick mix and let the yeast activates for at least 10 minutes.
  • In the meantime on a separate bowl, add the salt to the flour, give it a quick mix the set it aside.
  • Once the yeast has proofed (you'll know when there's a layer of foam formed on the surface), add the salted flour to the yeast mixture a little bit a time and mix well to incorporate. You can start by using a rice spoon to mix at first, but once the dough gets too heavy, feel free to use your hands. 
  • Continue kneading the dough until all the flour is well incorporated and the dough is homogeneous. Shape the dough in a round ball-like form and let it proof for about 2 hours. After 2 hours, the dough should at least triple in size.
  • Preheat your oven at 350F.
  • Remove the dough from its bowl. Add some flour on your working surface so the dough doesn't stick and knead the dough to deflate it.
  • At this point, we can start forming our rolls, by making 12 little balls. In order to get rolls of approximately the same size, divide the dough in half and divide each half in half until you get 12 little balls. 
  • Line up a baking dish with some parchment paper and add your rolls.
  • Using a pastry brush, apply the egg wash on each roll to get a brown glossy finish.
  • Place the rolls in the oven and let it bake for 30 minutes. Enjoy the rolls right off the oven!

Notes

The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Nutrition

Calories: 188kcal
Keyword Dinner rolls
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