Author: Light, fluffy, buttery, golden with just a hint of sweetness-these Soft Vegan Dinner Rolls are everything you want in a bread basket and more. Made with simple plant-based ingredients, they're a crowd-pleaser for any occasion-from cozy weeknight dinners to festive holiday spreads. And yes, they're so good you'll want to eat them straight out of the pan (I speak from experience). 🌱🥖
Pair these soft vegan dinner rolls with my easy lentil soup for a cozy meal!
These homemade dinner rolls are easy to make and even easier to eat. Soft, fluffy, and brushed with melted vegan butter and maple syrup while still warm, these buns are a billion times better than any store-bought roll. Trust me, this recipe will become your go-to for any meal that calls for a side of carbs (which, for this carb-loving girl, is just about all of them). 😉
These rolls pair beautifully with soups, vegan roasts, or simply slathered with extra vegan butter. And PS-leftovers make amazing breakfast sandwiches or the perfect way to enjoy those post-Thanksgiving vegan turkey scraps.
COMMON QUESTIONS AND TIPS:
Can I make this dinner roll recipe sugar-free? Yes! While the sugar adds a touch of sweetness and helps with browning, you can skip it entirely or use a sugar-free alternative. Note that the yeast might take a little longer to activate, and the rolls may not brown as much, but they'll still taste delicious.
Can I make these rolls oil-free? Yes! To make these rolls without added fat, substitute the softened vegan butter with unsweetened applesauce or plant-based yogurt. The rolls will be slightly less rich but still soft and tasty. For brushing, use a bit of plant-based milk mixed with a dash of maple syrup or agave for a shiny finish.
Can I use whole wheat flour instead of all-purpose flour? You can replace up to half of the all-purpose flour with whole wheat flour for a heartier flavor. Just note that the rolls might be a bit denser, so you may need to add an extra tablespoon of plant-based milk to keep the dough soft.
How do I store these vegan dinner rolls?
- Room Temperature: Keep them in an airtight container for up to 3 days.
- Refrigeration: Store in the fridge for up to a week; warm them up before serving for that fresh-out-of-the-oven taste.
- Freezing: Freeze baked rolls for up to 3 months. Simply thaw and reheat them in a 300°F (150°C) oven for about 10 minutes before serving.
Can I make the rolls ahead of time and rewarm? Yes! After making the rolls and brushing them with the butter-maple mixture, allow them to cool. Store at room temperature for up to 3 days, or in the fridge for up to a week. When you're ready to re-warm, follow either the oven or microwave method below:
- Oven Method (Best for Restoring Freshness): Preheat your oven to 300°F (150°C). Wrap the rolls in aluminum foil to keep them from drying out, and bake for 10-15 minutes until warm. For a slightly crispier exterior, remove the foil during the last 2-3 minutes.
- Microwave Method (Quickest): Place a roll on a microwave-safe plate and cover it with a damp paper towel to keep moisture in. Heat for 15-20 seconds per roll, or until warm.
Any topping ideas? Once the vegan dinner rolls are out of the oven, you can brush them with melted vegan butter mixed with a drizzle of maple syrup or agave for a shiny, golden finish. For a savory kick, sprinkle on flaky sea salt, garlic powder, or fresh herbs like rosemary or parsley. You can also try a little bit of nutritional yeast for a cheesy finish!
Do I really need to knead the dough? Yes, kneading is essential for forming the gluten structure that makes these rolls so soft and fluffy. If you're using a stand mixer, it's a breeze. If kneading by hand, treat it as a mini arm workout-totally worth it for perfect dinner rolls.
Help! My yeast isn't foamy. What should I do? Double-check the temperature of your plant-based milk. It should be warm to the touch, like bath water-not too hot or cold. If the yeast still doesn't foam, it may be expired. Fresh yeast is key for that fluffy texture.
HOW TO MAKE SOFT VEGAN DINNER ROLLS:
Activate the Yeast: Warm the plant-based milk in the microwave for about 60 seconds, or until it reaches bath water temperature (110°F/ 43°C if using a thermometer). Pour the warmed milk into a large mixing bowl or the bowl of a stand mixer. Add the yeast and 1 tablespoon of sugar, stirring gently. Cover with a clean kitchen towel and let sit for 5-10 minutes until very foamy.
Make the Dough: Add the remaining 2 tablespoons of sugar, softened vegan butter, salt, and flour to the yeast mixture. Stir to form a shaggy dough.
By Hand: Turn the dough onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic.
Stand Mixer: Use a dough hook attachment and knead on medium speed for about 5 minutes until the dough is smooth and elastic.
First Rise: Lightly grease a large, clean mixing bowl with a bit of oil or melted vegan butter. Place the dough ball in the bowl, turning it to coat in the oil. Cover with a clean dish towel or plastic wrap and set in a warm spot to let the dough rise for 1-1½ hours, or until it has doubled in size. The oven with the just light turned on works well.
Shape the Rolls: Punch down the dough to release air bubbles. Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Arrange the balls in a greased 9x13-inch baking dish.
Second Rise: Cover with a clean dish towel and set in a warm spot to rise for another 1 hour, or until puffy.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.Remove from the oven and immediately brush with the melted butter and maple syrup mixture for a golden, shiny finish. If you prefer less sweetness, brush with melted butter alone.
Serving: Allow the rolls to cool in the pan until they are warm but easy to handle. Serve them alongside dinner, spread with vegan butter, or enjoy them as they are-soft, fluffy, and delicious!
These Vegan Dinner Rolls are…
- Easy to make
- Soft, fluffy, and delicious
- Great for everyday dinners or special celebrations
What to serve with OR More recipes similar to:
- My Go-To Vegan Soup
- Creamy Tomato Soup
- Vegan Irish Stew
- Avocado Caesar Salad
- Vegan Turkey Roast
- Vegan Smoked Turkey Deli Slices
- Pulled BBQ Jackfruit Sliders
- Tofu Bolognese Pasta
If you try these vegan dinner rolls let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Soft Vegan Dinner Rolls
Servings: rolls
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Ingredients
For the Rolls:
- 1 cup plant-based milk, (such as oat or soy)
- 2 ¼ teaspoons (1 packet) instant yeast
- 3 tablespoons white sugar, divided
- ¼ cup vegan butter, softened
- 1 teaspoon salt
- 3 cups all-purpose flour
Optional Topping:
- 1 tablespoon melted vegan butter
- 1 tablespoon maple syrup or agave
Instructions
- Activate the Yeast: Warm the plant-based milk in the microwave for about 60 seconds, or until it reaches bath water temperature (110°F/ 43°C if using a thermometer). Pour the warmed milk into a large mixing bowl or the bowl of a stand mixer. Add the yeast and 1 tablespoon of sugar, stirring gently. Cover with a clean dish towel and let sit for 5-10 minutes until very foamy.
- Make the Dough: Add the remaining 2 tablespoons of sugar, softened vegan butter, salt, and flour to the yeast mixture. Stir to form a shaggy dough.By Hand: Turn the dough onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic.Stand Mixer: Use a dough hook attachment and knead on medium speed for about 5 minutes until the dough is smooth and elastic.
- First Rise: Lightly grease a large, clean mixing bowl with a bit of oil or melted vegan butter. Place the dough ball in the bowl, turning it to coat in the oil. Cover with a clean dish towel and set in a warm spot to rise for 1-1½ hours, or until it has doubled in size. The oven with the just light turned on works well.
- Shape the Rolls: Punch down the dough to release air bubbles. Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Arrange the balls in a greased 9x13-inch baking pan.
- Second Rise: Cover with a clean dish towel and set in a warm spot to rise for another 1 hour, or until puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.Remove from the oven and immediately brush with the melted butter and maple syrup mixture for a golden, shiny finish. If you prefer less sweetness, brush with melted butter alone.
- Serving: Allow the rolls to cool in the pan until they are warm but easy to handle. Serve them alongside dinner, spread with vegan butter, or enjoy them as they are-soft, fluffy, and delicious!
- Storage Tips:Room Temperature: Store rolls in an airtight container for up to 3 days.Refrigeration: Store in an airtight container for up to 1 week.Freezing: Freeze baked rolls for up to 3 months. Thaw at room temperature and reheat in a 300°F (150°C) oven for about 10 minutes before serving.
Notes
- Oven Method (Best for Restoring Freshness): Preheat your oven to 300°F (150°C). Wrap the rolls in aluminum foil to keep them from drying out, and bake for 10-15 minutes until warm. For a slightly crispier exterior, remove the foil during the last 2-3 minutes.
- Microwave Method (Quickest): Place a roll on a microwave-safe plate and cover it with a damp paper towel to keep moisture in. Heat for 15-20 seconds per roll, or until warm.
Bonnie says
I made these for the first time yesterday and, oh my, they were so good! I followed the recipe exactly and they were perfect. Will definitely be making them again and again and again…
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Bonnie! 🙂
Brent says
These turned out amazing. I ended up a 1/4 cup short on flour. I took oats and processed in food processor. I will be taking these to family dinners going forward. Thank you so much for sharing this recipe. The melted butter and maple syrup was divine!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Brent! That’s awesome to hear 😊 I’m thrilled they turned out so well and that they’ll be coming to future family dinners!
Deborah says
These are the best rolls ever ! I doubld tge recipe so i can havd thdm for our family gathering.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Deborah, yay! I’m so happy to hear that. Thank you for sharing!
Joyce says
These were amazing! So fluffy and tasty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I’m so happy you loved them, Joyce 💛
Jennifer says
Perfection once again!!! These rolls were amazing, so soft and buttery, and so easy to make and double the recipe!! The suggested butter glaze topping is a must try over just brushing with just butter, it sent the flavor over the top. Everyone loved them!!Thank you again Sam for such a great recipe!! ❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Jennifer, I really appreciate it 🙂
Julie says
I made these 3 times, the 1st and 2nd were by hand, 3rd was by stand mixer... so much better. Stand mixer is a must
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Julie, and thanks for sharing your tip about the stand mixer 🙂
Robin says
This recipe did not work.i used rapid rise yeast, oak milk, and plant butter. The dough was to stiff and rolls cracked when I baked them. I am disappointed. Wasted time and ingredients. I used a gluten free flour. What did I do wrong. Followed recipe to the T???
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Robin, this is not a gluten-free recipe, so using gluten-free flour here would definitely be the issue. This recipe was developed specifically with all purpose wheat flour, and gluten is what gives the dough its stretch and softness. Without it, the dough will be stiff, prone to cracking, and won’t rise or bake properly. Unfortunately, gluten-free flours can’t be substituted one to one in yeast breads unless a recipe is specifically designed for it. I know that’s frustrating, and I hope that helps clarify what went wrong.
Marcy says
that's what I was hoping to do too, so my celiac family member could enjoy. So you think even using a gluten free flour that subs 1:1 for all-purpose won't work?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marcy! Gluten-free flour blends can be tricky here, they often don’t give the same soft, fluffy texture. Probably best to find a recipe designed to be gluten free for this one 🙂
Kristen says
OMG! Followed this recipe exactly and just took the fluffiest most delicious dinner rolls out of the oven! They are going to be amazing tomorrow for Thanksgiving!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY! That makes me so happy!! Enjoy Kristen! Thank you for taking the time to leave a review 🙂
lorette lambert says
I have a reputation for my breads and rolls and am asked to bring them to potluck dinners and holiday meals. I did a test run with this recipe before the Thanksgiving feast and they were even better than my egg and butter filled recipes. These rolls are the best.my reputation will stand!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY! Love that you love them even more than the non-vegan version!! That makes me so happy. Thanks for your review Lorette! 🙂
Amanda says
These are so amazing they are making it on my Thanksgiving menu!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Happy Thanksgiving Amanda 🙂
Jill says
Delicious and perfect to nibble on after a diverticulitis flare up. Planning on making more to freeze.
So you think this is a good recipe to make loaves?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jill! So happy you loved them! I would recommend my sandwich bread recipe for loaves. Enjoy!!
Krysyal says
These are the best vegan buns I have ever made and eaten!! My family loved them so much! Thanks for this recipe! I printed it and added it to my recipe book to make again and again! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome Krysyal! I am so happy you love them so much! 🙂
Penny says
These were so easy to make, and turned out looking just like the photo!
Delicious, crisp crust with a soft, slightly sweet inside.
Will definitely be making these again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you loved them Penny! Thank you for the review 🙂
Susan says
These were so good and easy to make!! A real hit with my family 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's wonderful! I am so happy you enjoyed them Susan. Thank you for your review 🙂
Carole says
Could you give us directions to make bake & serve rolls…
where the rolls are partially baked and then put in the freezer or baked later…
Convent for traveling a long distance or just having them available when needed…
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carole, you would not want to stop the baking part way through as the buns wouldn't rise or bake properly. Instead, I suggest you follow the rewarming directions in the recipe notes. Enjoy!
Samia says
Old-fashioned teaspoons, tablespoons, cups, etc. are fine with me. I don't need metric for recipes, though metric is almost mandatory for other things.
Teaspoons, cups, etc. are precise, since our measuring spoons and measuring cups usually have both figures on them. At least mine do (Fox Run spoons; Pyrex cups & others).
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yep! That's what I use to write my recipes so you are safe using cups and spoons 🙂
Lesli says
Sam, love all your recipes and just wondering if it would be possible to add the change to metric as well as I do all my measurements in metric. Thanks!
Martijn says
Me too,especially with baking as measurements need to be precise.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Martijn, if you look under the ingredient list, there is now the option to change to metric. Just FYI I write all my measurments in cups and spoons first, then translate to metric, so it is safe to use cups and spoons if you like. Enjoy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lesli! Oops look like I forgot to add it this time, but I have added it now! If you look under the ingredient list, there will be an option to pick metric now. Enjoy!!
Lesli says
Thanks so much!!
Lesli says
Thanks so much!! /