Enough taunting. Now is the time to share with you these fluffy, perfect vegan dinner rolls. Thanksgiving is just around the corner.
I’ve never been one for main dishes. Green bean casserole is a great side dish, but the main dishes are not. Dinner rolls? Mashed potatoes? Yes, I am there.
Since I was a child, it’s always been this way. So, I guess I never grew old? Eh, it doesn’t matter to me as long as I get two or three rolls all to myself at dinner.
Don’t be intimidated if you’ve been hesitant to make rolls from scratch. This recipe is very simple.
The simple method is all you need to make these rolls. This is not a complicated or tiring recipe. You know it’s not.
These rolls are surprisingly tasty and have a great texture despite their simplicity.
These biscuits are buttery flu,ffy, and perfectly tender. They beg to be covered in vegan butter and jam. Rhonda, don’t pretend that you are above butter and jam. You are not fooling anyone.
These rolls will ‘wow your family’ this holiday season. They’re
The perfect tool for slathering up sauces or jams!
Let us know if you give them a go! You can leave a comment on Facebook or Twitter. You can also pin the recipe or upload a photo and tag it #minimalistbaker to Instagram. We’re everywhere on the web and love to see what you make. Cheers!
Simple Vegan Dinner Rolls
Easy vegan dinner rolls made with seven ingredients. They are buttery and fluffy. These rolls are perfect for holiday parties and weekday meals! No one would guess they’re dairy-free.AuthorMinimalist Baker PRINT SAVE 4.80 based on 220 votesPREP time: 1-hour hour cook time: 20 minutes minutesTOTAL Time: 1 hour and 20 minutes minutesServings 12 (rolls)CourseSideCuisineVeganFreezer Friendly1 monthDoes it keep?2-3 Days Cook Mode How to prevent your screen from going black
Ingredients
Two cups of all-purpose unbleached flour (substitute up to 1/3 of the flour with whole wheat pastry // plus additional for kneading).
Rapid-rise yeast, one packet
Cane sugar organic 2 tbsp
Half a teaspoon of sea salt
1/4 cup of water
1 cup plain unsweetened almond milk
2 Tbsp Vegan Butter + More for Topping
Instructions
Combine 3/4 cup of flour with the yeast, sugar, and salt in a large bowl.
Microwave the almond milk, water, and butter in a separate bowl (or small pan over medium heat) until warm (about 110-120 degrees F/43-48 C (55 secs). The temperature should be similar to bath water. It can kill yeast if it is too hot.
Add wet ingredients to dry and whisk for 2 minutes. Scrape sides as necessary.
Continue beating for two more minutes with 1/4 cup of flour. Continue adding 1/4 cup of flour at a time until you reach a soft dough. (We added the rest of 1 cup, but you can always add more if your dough is too sticky). Then, transfer the dough to a lightly floured surface and knead it until smooth and elastic. Let it rest for 10 minutes.
Divide the dough into 12 pieces. Form them into balls and place them into an 8×8 pan or an 8-inch round dish that has been greased. Cover the dough and let it rise in a warm, dry place for 30 to 45 minutes.
Preheat the oven to 375 degrees Fahrenheit 190 C and brush the tops of the cookies with vegan butter (optional). Bake for 18-20 mins or until golden and fluffy.
Serve immediately with your favorite vegan butter or jam, like Orange thyme. Store them on the counter for up to three days, loosely covered in a kitchen towel. We recommend freezing them pre-baked and then thawing, rising, and baking when you are ready to serve.