vegan rolls

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.

These pillowy soft vegan milk bread buns use the Japanese method of tangzhong to create the most beautiful and delicious rolls. These soft and tender rolls make great dinner rolls or burger buns. You can even shape them into hot dog buns!

Vegan Milk Bread Buns

(3 tbsp) bread flour

(1/2 cup) plant milk

(1 1/4 cup) plant milk, cold or room temperature

(1/4 cup) water, warm (95-110 ºF)

(2 tbsp) sugar

(1 1/2 tsp) salt

(1 tbsp) potato flour/starch or Ener-G Egg Replacer

(1 tbsp) instant yeast

(4 cups) bread flour

(1/4 cup) vegan butter, softened to room temperature

tsp Ener-G Egg Replacer or potato flour/starch

plant milk

poppy seeds

Mix together the ingredients for the tangzhong, 28g...

Mix together the ingredients for the tangzhong, 28g (3 tbsp) flour and 113g (1/2 cup) plant milk. Heat in a pot on the stove, whisking, until it thickens to a paste. Or microwave in increments of 20-30 seconds, whisking between each one, until it thickens to a paste.

In a large mixing bowl (or bowl for...

In a large mixing bowl (or bowl for the stand mixer) combine the cooked paste and the rest of the plant milk. Stir to distribute and check the temperature. It should feel lukewarm and be under 110 ºF, otherwise let it cool to this point.

Add the water, sugar, salt, potato flour or...

Add the water, sugar, salt, potato flour or Ener-G Egg Replacer, and instant yeast and whisk to dissolve. If using active dry yeast let it sit for about 10 minutes until it gets a little foamy.

Add the bread flour and mix with a...

Add the bread flour and mix with a wooden spoon or your clean, wet hand to form a shaggy dough. Let sit and autolyse for 20-30 minutes.

Add the softened vegan butter to the dough....

Add the softened vegan butter to the dough. Knead the dough in a stand mixer, bread machine, or by hand (adding flour to the counter as necessary to prevent sticking) for 10 minutes. The dough will first incorporate the vegan butter, then turn slippery, then the gluten will develop and turn into a supple and soft dough. If kneading by machine, turn the dough out onto a counter and knead for 30-60 seconds to make any last adjustments with flour if needed. Shape into a ball.

Add some oil to a large mixing bowl...

Add some oil to a large mixing bowl or the bowl of the stand mixer and turn the dough in the oil to coat. Cover with plastic wrap or a damp tea towel and let rise for about 60-90 minutes or until double in size.

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

Turn the dough onto a counter (lightly floured to prevent sticking if necessary) and divide into 8 pieces (about 122g each). Can also make 12 pieces of about 81g each for smaller rolls or hot dog buns.

To shape the dough: press into a rectangle,...

To shape the dough: press into a rectangle, then fold the sides in like an envelope. Flatten the rectangle, then roll the short edge up like a jelly roll. To make a bun shape, cup your hand over the dough and move your hand in a circle to roll the bun into a ball shape. To make a hot dog bun: roll the jelly roll back and forth under your flattened hands to make it 5-6" long. If making a simple bread roll, skip both of these last steps.

Place the shaped dough onto a parchment lined...

Place the shaped dough onto a parchment lined baking tray, leaving a few inches between each roll. Cover and let rise for 30-40 minutes until about 1 1/2 the size.

Preheat the oven to 350 ºF about 20...

Preheat the oven to 350 ºF about 20 minutes before baking.

If you wish to stick seeds on your...

If you wish to stick seeds on your buns, combine 2 tsp of potato flour or Ener-G Egg Replacer in a microwave safe dish and microwave for 30-45 seconds checking and stirring every 10 seconds until thickened. Right before baking the buns, brush them with the starch mixture and then sprinkle with poppy seeds.

Bake the buns for 25-30 minutes or until...

Bake the buns for 25-30 minutes or until they are a pale golden brown. Enjoy fresh the same day, subsequent days warm up in the oven or toast before eating.

Zesty vegan lemon curd rolls served with fresh apricot glaze and topped off with golden pecans.

Vegan Lemon Curd Rolls

water (equals ¼ cup of water)

ml plant milk

½ tsp white sugar (caster sugar)

½ sachet dry yeast (half

ml oil (any light oil)

bread flour bread

cinnamon (optional)

lemon

salt

120 ml plant milk (equals ½ cup)

cornstarch

60 ml lemon juice (equals ¼ cup)

55 g sugar (equals ¼ cup)

tumeric

tsp dairy-free butter

pecans

tsp plant milk (for glazing before baking)

Add warm milk and water to a large mixing bowl. Stir.

Add the remaining dough ingredients in this order: sugar, yeast, oil, flour, cinnamon, lemon zest, salt. Make sure the salt isn&#039;t touching the yeast.

Combine the ingredients into a dough and knead for appoximately 10 minutes (by hand or in a breadmaker) to create an elastic, loose ball of dough.

Cover with a damp cloth and let rise at room temperature for 1 hour until doubled in size.

In the meantime, prepare your easy vegan lemon curd (see below).

Sprinkle plenty of flour onto a flat surface. Remove your dough from the bowl/pan and knock it back (knock it with your fist or knead for anbout 30 seconds). This will help get rid of excess air that was formed during the rising period.

Once you&#039;ve knocked it back, use a rolling pin to roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).

Use a knife or spoon to spread with lemon curd filling.

Start rolling it up carefully into a thick roll (see step-by-step photos above for reference)

When rolled, cut into 8-9 rolls.

Line and grease a round baking tin. Place your rolls into the round baking tin, cover and let rise again for 45 minutes. Then glaze with plant milk and sprinkle with pecans before baking.

After you&#039;ve glazed them, pop into the oven and bake for 20-25 minutes at 356°F / 180°C (fan oven). 

When baked, glaze with apricot jam glaze and serve with extra lemon peel.

FOR THE DOUGH

Pour plant milk and corn starch into a pan and stir.

Heat up your pan on low to medium heat, then add lemon juice, sugar, lemon zest and turmeric. Whisk.

Bring the mixture to boil and wait for it to thicken. Make sure to keep whisking as it thickens.

Thicken for about 5 minutes.

Check the lemon curd has thickened enough when it coats the back of a spoon and leaves a clear trail if you run a finger through the back of a spoon.

Finally add the teaspoon of dairy-free butter and keep on the heat until the butter has fully melted, whilst whisking to get a smooth, velvety texture.

FOR THE LEMON CURD

To create your apricot jam glaze, simply combine apricot jam with water or orange juice. Transfer to a pan and heat up until desired consistency.

Serve your buns with fresh apricot jam glaze and top off with extra lemon zest.

FOR THE GLAZE AND TOPPINGS

Curd is DELICIOUS!

I didn’t make the glaze so that may have changed things — but the dough itself was a little too “bread” tasting rather than “dessert”. 

It’s a great dough and a great curd, they just didn’t taste like the perfect match.

Top 3 vegan rolls recipes from across the web

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Vegan Dinner Rolls Recipe

Vegan Milk Bread Buns

Vegan Lemon Curd Rolls

Top 3 vegan rolls recipes from across the web

The most viewed vegan rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Dinner Rolls Recipe

Vegan Milk Bread Buns

Vegan Lemon Curd Rolls

The most viewed vegan rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine