Vegan Dinner Rolls
Soft and fluffy dinner rolls are easy to make with this vegan recipe. These amazing rolls taste incredible and are perfect for sammies, dipping in soup or chili and they're even meal prep friendly.
Servings: 20 rolls
Calories: 131kcal
Ingredients
- ¼ cup olive oil + 1 Tablespoon
- ¾ cup almond milk
- ¾ cup water
- ¼ cup honey*
- 1 tablespoon apple cider vinegar
- 2 ¼ teaspoons active dry yeast*
- 4 cups flour*
- 2 Tablespoons finely chopped fresh herbs*
- ½ teaspoon sea salt
Instructions
- In small saucepan, heat ¼ cup olive oil, almond milk, water, vinegar and honey. Whisk as honey melts into liquid. DO NOT BRING TO BOIL. Turn off the heat just before mixture comes to a simmer.
- Pour into bowl of stand mixer and test temperature before adding yeast. Thermometer should read between 100 and 110 degrees. OR, test using your inner wrist. Liquid should be very warm, but not hot.
- Sprinkle in yeast and allow to sit for about 5 minutes. . Mixture should bubble and become foamy if it has "proofed".
- Use paddle attachment to mixer and start by adding 2 cups of flour. Keep mixer on low until incorporated. . It will be very sticky.
- Sprinkle in all but 2 teaspoons of the fresh herbs plus the salt to the remaining flour. Add half at a time to mixer, keeping it on low speed. Turn it up to medium until dough is soft and smooth. Dough should be tacky, but not sticky. It will pull away from the sides of the mixing bowl when it's ready.
- Turn dough out onto floured surface. Shape dough into a smooth ball and place in a large greased bowl. Cover with a towel and let dough rise in a warm, draft free place until doubled in size. About 90 minutes.
- Turn dough out onto lightly floured surface. Cut into quarters and then cut each quarter into 5 equal pieces. There should be 20 balls in total.
- Shape into small balls by spreading each piece out flat, bringing all sides up and flipping over to show smooth side on the top.
- Place each ball into a 9x13 baking pan or 12" cast iron skillet. Brush with remaining Tablespoon oil, sprinkle with remaining herbs and sea salt. Cover with dish towel and let rise for 30 minutes.
- Bake in preheated 350 degree oven for 25 minutes.
- Store rolls in airtight container room temperature for 3 days, refrigerated for a week or frozen for 3 months.
Notes
HONEY: You can substitute with 2 Tablespoons maple syrup + 2 Tablespoons sugar of choice.
YEAST: 1 packet of yeast is 2 ¼ Tablespoons. Active dry yeast is preferred, but instant or rapid rise will also work. Initial rise time will be one hour with the instant.
FLOUR: I used King Arthur Measure for Measure Gluten-free Flour in the photographed recipe. Any all purpose flour will work in this recipe.
HERBS: any combination of rosemary, thyme sage, oregano or parsley. Finely chopped.
For Thanksgiving rolls, I use double the herbs, with an emphasis on the thyme and sage.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 55mg | Fiber: 1g | Sugar: 4g