Baking bread has, by far, been the most intimidating cooking challenge for me. I once tried baking a simple loaf, and it turned out like a solid piece of rock. Then, I tried it a few more times, but the outcome was always the same: dense, dry, tough and disappointing. Discouraged, I dropped the idea of making homemade bread altogether.
But like they say, “never say never”, I’m back in the kitchen trying a brand new vegan dinner roll recipe, hoping I’ve finally broken that old “bread curse.” After all, how bad could it be after all these years?
While I was looking for the “perfect recipe” online, I noticed that many plant-based bread recipes tend to be either overly dense or unnecessarily complicated. But I wanted something better, something easy.
I’m pleased to share that this recipe is a fantastic exception. It uses a foolproof vegan yeast roll method that is quite simple and beginner-friendly. And the result is pillowy soft dinner rolls that even non-vegans will love. If you’ve been searching for fluffy vegan rolls that actually turn out well, you’ve come to the right place!
Here’s the recipe
Easy Vegan Dinner Rolls Recipe
Ingredients
- 1 and 1/2 cups unbleached all-purpose flour + 1/2 cup whole wheat flour (you can use 2 cups of all-purpose flour and some more for kneading)
- 1 packet rapid-rise or instant yeast
- 2 tbsp organic brown sugar
- 1/2 tsp salt
- 1/4 cup water
- 1/2 cup unsweetend oat milk. I used Earth’s Own oat milk.
- 2 tbsp melted vegan butter a couple of tsps for topping. I used Earth Balance’s Vegan Butter for this recipe.
Directions
- Add water, milk and sugar to a saucepan or a medium sized bowl. Heat it over medium heat or simply microwave it for about a minute. This is where you’ll need a probe or coooking thermometer. The water must be warm, 110 – 120 degrees F (43 – 48 C). If the water is too hot, it can kill the yeast.
- Once this liquid has reached the ideal temp, empty the packet of rapid-rise yeast and set it aside.
- In a large mixing bowl, add 3/4 cup of the total flour and the salt. You can either use a stand or hand mixer or knead this dough with your hand.
- Once the yeast mix is ready (you can see tiny bubbles on the surface of the liquid) add it to the bowl of flour.
- Add the melted butter.
- Gradually keep adding 1/4 cup more flour and beat for another 1to 2 minutes. Continue adding 1/4 cup flour at a time until you achieve a soft pillowy dough. You can add some more flour if the dough seems too sticky.
- Transfer to a clean and lightly floured surface and knead until the dough smooth and stretchy. Cover and allow the dough to rest for 10 mins.
- Grease a 8 x 8 dish or a 8 inch round tin.
- Divide the dough into 12 equal parts, roll them into balls and place them on the greased dish.
- Cover and let the dough rise for the second time in warm place until it doubles in size. This would take another 40-45 mins.
- Preheat your oven to 375 degrees F (190 C). Brush the bun tops with some melted vegan butter.
- Bake for 18-20 minutes, or until fluffy and light golden brown.
- These buns taste amazing right out of the oven or you can even store them for another 3-4 days on the counter.
These dinner rolls turned out to be perfect! You can have these with some butter and jam just like the Minimalist Baker suggests (my inspiration for this recipe). Or have it with some warm soup and vegetable stew.
Enjoyed the recipe?
Did you try this recipe? If you have and you loved it as much as I did, please drop in a comment, share and help spread the love by sharing a picture on Instagram and tagging me @frommyvegandiary.
I’d love to know what you think. ❤
Nabomita ❤
From My Vegan Diary 