vegan dinner rolls

7-ingredient vegan dinner rolls that are fluffy, buttery, and so simple to make. Perfect for weeknight meals and holiday gatherings! No one would guess they're dairy-free.

Simple Vegan Dinner Rolls

Tbsp organic cane sugar

tsp sea salt

yeast

unbleached all-purpose flour ((sub up to 1/3 with whole-wheat pastry //

almond milk

water

In a large mixing bowl, combine 3/4 cup flour (amount as recipe is written // adjust if altering batch size), yeast, sugar and salt.

In a separate mixing bowl (or small saucepan over medium heat), microwave the water, almond milk and butter until warm - about 110 - 120 degrees F / 43 - 48 C (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.

Add wet to the dry ingredients and whisk or beat for 2 minutes, scraping sides as needed.

Add 1/4 cup (amount as recipe is written // adjust if altering batch size) more flour and beat for another 2 minutes. Then, add only enough remaining flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic. Then let rest 10 minutes.

Divide the dough into 12 pieces (amount as recipe is written // alter if adjusting batch size), shape into balls, and place in a greased 8x8 dish or 8-inch round pan. Cover and let rise in a warm place until doubled in size - about 30-45 minutes.

Preheat oven to 375 degrees and brush the tops with additional melted vegan butter (optional). Bake for 18-20 minutes, or until fluffy and light golden brown.

For best results, serve immediately as is, or with vegan butter and jam of choice, such as Orange Thyme. Alternatively, store them loosely covered with a kitchen towel for up to 3 days on the counter. For freezing, we recommend freezing pre-baked, then when ready to prepare, let them thaw, rise, and bake.

These dinner rolls are so easy to make with Pillsbury canned crescent rolls and your favorite pesto sauce. I recommend using mine because they are less oily. See notes below.

Easy Pesto Dinner Rolls with Crescents

Pillsbury Crescent Rolls

pesto

heat oven

prepare

Open and unroll a can of crescent rolls onto a piece of parchment paper or another non-stick surface. Gently press the cut seams together so that you have one large rectangle.

Evenly spread the prepared pesto, leaving ½ edge all around.

roll

Roll on the long edge so that you have one large cylinder. Wet your fingers and run under the closing edge and press gently to &quot;glue&quot; it together.

With a piece of thread or floss, you can easily cut the cylinder into 10 even pieces. Simply wrap it around once where you want to make your cut and pull it together.

Place evenly on a large baking sheet covered with parchment paper or a silicone mat. Leave a little space between each piece as they will grow when baking.

bake

Bake at 375° for 11-13 minutes. They will be a light golden brown when finished.

serve

Serve with dinner or as a snack. I like to dip in marinara sauce! These won&#39;t keep well so eat them within a day or two in an air-tight container.

These soft, fluffy Vegan Garlic Parmesan Dinner Rolls are the perfect accompaniment to any holiday meal. Take them to the next level by stuffing them with your favorite plant-based cheese!

Vegan Garlic Parmesan Dinner Rolls

all purpose flour +

granulated sugar or liquid

instant yeast (about 1 packet)

sea salt

milk

vegan butter ((56 grams) olive oil

parsley (chopped/diced)

Parmesan cheese

garlic

vegan cheese

vegan butter ((84 grams))

parsley

vegan parmesan cheese

In the bowl of a stand mixer, add the flour, sugar, yeast, and salt. Whisk the ingredients together.

Create a well in the centre of the flour. Slowly add the warm milk and vegan butter to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.

Add in the minced garlic, vegan parmesan cheese and the fresh parsley. Using your dough hook, knead the dough for about 5-6 minutes on the first or second speed. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 2 hours on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Punch down the dough and fold over.

Divide the dough into 15 equal balls and roll each into a ball. I like to weigh the dough, then split the figure into 15 for equally round balls. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video'd this for clarification! But you essentially want to make them as round as possible with the seam on the underside so it isn’t visible.

This is OPTIONAL - but you can also add ¾ cup of vegan cheese into the centre of these balls. Split the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff slightly with some of the vegan cheese. Pinch and fold tightly, then proceed to the next time. This takes these rolls to another level.

Grease a 9x13 container with some vegan butter lightly. Line up the balls evenly beside each other.

Cover with a light kitchen towel and allow the balls to proof/rise for another 1 hour. The dough balls with touch - and you want them to!

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it's ready when they're done rising.

Mix together the ingredients for your rub - your melted stick of butter, fresh parsley, minced garlic and vegan parmesan cheese. Using a silicone brush/pastry brush, brush about half of the mix over the rolls.

Bake your rolls for 15 minutes in the oven. Remove, and immediately brush with the rest of the garlic rub for the top. You can leave them to cool mainly in the pan, or move them to a cooling rack to cool once the garlic rub is soaked in. The rolls soften completely after resting for about 15 minutes.

Slice, tear, slather in butter, and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647294985/h8oxrduzt4zq8udataev.mp4

These soft, fluffy cheese-stuffed Vegan Garlic Parmesan Dinner Rolls are the perfect accompaniment to any holiday meal. The buttery garlic rub on the top is out of this world!

Wow your guests with these beautiful, fluffy homemade dinner rolls. Simple to make with minimal active time, this dinner rolls recipe is perfect for holidays and dinner parties and great for making game-day sliders and sandwiches.

Vegan Dinner Rolls Recipe

all-purpose flour

Tbsp salt

water (105-110°F)

(1/4-oz) packet active yeast

sugar

Combine yeast and sugar in a medium sized...

Combine yeast and sugar in a medium sized bowl. Add water and gently shake to agitate. Let sit for 5-7 minutes as the yeast “blooms”.

Measure and weigh flour and then add salt....

Measure and weigh flour and then add salt. Mix together and create a small well in the middle for your yeast/water mix.

Pour in the water and begin to pull...

Pour in the water and begin to pull the flour from the sides, incorporating everything well. The dough should be a little sticky, but not very sticky. Keep mixing until everything is combined and has pulled all the flour from the sides of the bowl.

Turn the dough onto a lightly floured counter,...

Turn the dough onto a lightly floured counter, and knead well for three minutes until a proper consistency is achieved

Lightly oil the bottom portion of your bowl...

Lightly oil the bottom portion of your bowl and return your dough to the bowl. Cover well with plastic wrap or a well-fitting lid and allow to proof for 60-90 minutes. The dough should double in size as it rises.

After first proofing, turn the dough out onto...

After first proofing, turn the dough out onto a non-floured counter and “punch down” to release the gas.

Remeasure the weight of the dough and divide...

Remeasure the weight of the dough and divide by 16.

Cut out 16 equalish portions (usually about 55-58...

Cut out 16 equalish portions (usually about 55-58 grams each, depending on weight of dough after first proof.)

Roll each portion on the counter between your...

Roll each portion on the counter between your hands to form a tight ball and place on a baking sheet close to each, just barely touching. They should connect on the second rise.

After all the rolls are on the baking...

After all the rolls are on the baking sheet, cover with a tea towel and allow to rise for another 30-45 minutes.

Bake at 375°F for 16-18 minutes until the...

Bake at 375°F for 16-18 minutes until the tops begin to brown and the whole house smells of fresh baked bread.

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