Soft and Fluffy Vegan Dinner Rolls. This is by far the best dinner roll recipe you’ll ever make. Trust me and make extras….you’re going to want leftovers because they’re perfect to use as sandwich buns too! Bonus: Homemade Rolls can be made with gluten-free flour with incredible results.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Ok…the truth is that I originally perfected this recipe (and I mean PERFECTed) as a Dairy-free Thanksgiving Dinner Roll. Oh….don’t forget to make cranberry chia jam to spread liberally on these if you’re going to have them for breakfast or a vessel for that Thanksgiving Leftover Sammie.

It took me a few years to start making them all year round. DUH. These are the best Vegan Dinner Rolls. Why serve them just once a year? They’re simple, tender, savory and irresistible. A batch doesn’t last long around here. Golden, herby rolls…what’s not to like?

I think we enjoy them more as a sandwich roll than anything….. so easy to slather on some pesto, a few sprouts and an assortment of veggies. BAM….a super tasty lunch.

They sure are a perfect gluten-free dinner roll though. Add in a simple salad and a cozy bowl of split pea soup or chil….what a perfect healthy meal.

Ingredients and Substitutions for Vegan Dinner Rolls

• FLOUR: I used King Arthur Measure for Measure Gluten-free Flour in these photos. You do you, any all purpose flour will work in this recipe. Use what you have.
• ALMOND MILK: I used almond milk in these photos. Use what you have and what works well for your dietary needs.
• APPLE CIDER VINEGAR: Vinegar enhances yeasts ability to make the dough rise, even without eggs. Substitute with white vinegar or unsweetened rice vinegar.
• HONEY: If you don’t use honey, substitute with 1/2 maple syrup and 1/2 sugar of choice.
• YEAST: I used active dry yeast. Rapid rise or instant yeast will also work, and may shorten the rise time by about 30 minutes, but I found them less fluffy when I used the rapid rise yeast.
• OLIVE OIL: Extra virgin olive oil worked great in this recipe. I have also used avocado oil. I don’t buy processed vegetable oils, though you could probably substitute without issue.
• SALT: Without the salt, the yeast will activate too quickly…making for less flavor and structure to your dough. It’s only 1/2 teaspoon for the entire recipe, I would recommend not skipping for best results.
• HERBS: I used a combination of fresh thyme, rosemary and sage, finely chopped. You can use whatever savory spices you have. If you don’t have any fresh, use 1/3 the quantity in dried. Fresh herbs are available in pots in most grocery stores and I highly recommend buying a planted assortment to keep on a sunny windowsill. It will take you through Thanksgiving and beyond. I have one plant that’s lasted over 5 years now.

THE BEST FLUFFY DINNER ROLLS USE YEAST

Proofing yeast isn’t hard. It needs something to eat (honey or sugar) and the right temperature to activate it. That and some time is all you need to get the rise you need for fluffy rolls.

Temperature matters! If your liquid is too hot, it will kill the yeast. If it’s not hot enough, it won’t activate the yeast. Heating the liquid on the stove ensures the honey will melt into the liquid and it will be hot enough. Pouring it into the mixing bowl and letting it cool a bit will make sure it won’t be too hot to kill the yeast.

HOW WILL I KNOW WHEN THE LIQUID IS RIGHT TEMPERATURE TO PROOF THE YEAST?

If you have a kitchen thermometer, wait until the temperature is between 100 and 110 before sprinkling on the yeast. Without a thermometer you can use your wrist. (The same method used to heat a baby’s bottle to the correct temperature). Spoon a few drops onto the inside of your wrist. If it feels very warm (not HOT), then it’s the right temperature for proofing.

WHAT IF I DON’T HAVE A STAND MIXER?

It’s much easier to make these with a stand mixer, but you absolutely can make these without one. You’ll knead the dough by hand. Totally worth the effort too. Begin with a wooden spoon and as soon as the dough has come together, turn it onto the counter and keep kneading until the dough is soft and tacky, but not sticky. You’ll add the same amount of flour as you would if using a mixer.

DO YOU HAVE TO USE FRESH HERBS?

No, but fresh herbs have a great flavor. Most grocery stores sell potted herbs that you can grow on your sunny window sill. I bought an assorted Thanksgiving herb plant 5 years ago at Trader Joe’s. I’ve moved it to a larger pot, but it’s still going strong.

HOW TO MAKE HOMEMADE DINNER ROLLS

• 

• 

First you’ll want to mix the oil, water, almond milk and honey in a small saucepan over medium heat. Use a whisk to make sure the honey melts and is fully incorporated. DO NOT BOIL. Remove from heat just before it simmers and pour into bowl of mixer.

The liquid should be between 100 and 110 degrees to proof the yeast. If you don’t have a thermometer, you can test the water temperature on your wrist. It should feel very warm, but not super hot.

Pour the yeast into the liquid mixture in the bowl. Stir and then leave it to proof. This is not the time to be impatient. The yeast will start to foam and bubble up in about 5 minutes. If after 5 minutes, there isn’t any action you’ll have to start again. There is no salvaging the yeast if your liquid was too hot.

• 

• 

Use the paddle attachment to your stand mixer. Turn the mixer on low speed and then add in 2 cups of the flour. Mixture will be super sticky.

Save a couple teaspoons chopped fresh herbs for the topping and add the rest plus the salt to the remaining flour. Add to the sticky dough half at a time, mixing on low after each addition.

Continue kneading dough on low speed until soft and smooth. Dough will pull away from edges of bowl, yet stick to the paddle, when mixed enough. The perfect dough will be tacky, but not too sticky. You can add additional 1-2 Tablespoons flour if needed for dough to not stick to your hands.

• 

• 

Turn the dough out onto a lightly floured surface. It will be rough in texture. Knead a few times until smooth and the then shape dough into a ball.

• 

• 

Place in a large greased bowl. Turn dough around until coated with the oil and then cover with a towel. Leave to rise in a warm place until doubled in size. The first rise will take about 90 minutes.

Turn risen dough onto a lightly floured surface. It should be soft and easy to touch. Start by cutting it into 4 equal sections and then cut each quarter into 5 equal parts. You should have 20 pieces. If you made one less or more, it doesn’t really matter. The only way to get perfectly even rolls is to weigh them, they would be just over 2 oz. each. I use the eyeball method, as you can see they are not uniform in size…and that is OK!

Get a pan ready to place the rolls into. Either use a 9 x 13 baking dish or a 12″ cast iron skillet.

1. Take one piece of dough, stretch and flatten it with your hands.
2. Then fold over the sides into the center, tucking in all the corners.
3. Flip it over so the smooth side is showing.
4. Place ball into the pan. Continue with remaining dough until pan is full.

1. Brush remaining Tablespoon olive oil onto tops of rolls.
2. Sprinkle with fresh herbs that were put aside, and sprinkle with coarse sea salt.
3. Cover with dish towel and let rise in pan for 30 minutes.
4. Bake in preheated 350 degree oven for 25 minutes.

More Amazing Vegan Thanksgiving Recipes:

• Gluten-free Stuffed Mushrooms
• Butternut Squash Salad
• Cornbread Stuffing
• Green Beans Almondine
• Whole Roasted Cauliflower
• Vegan Shepherd’s Pie
• Cranberry Sauce
• Mini Pumpkin Pies