Vegan Dinner Rolls

posted by Chef Ani on Nov 19, 2025

This post may contain affiliate links.

I have to warn you, these vegan dinner rolls tend to disappear before they even make it to the table. I’ve started hiding one in the kitchen so that I can enjoy a roll before everyone else devours them all.

Trust me when I say these are the very best vegan dinner rolls, perfect for any occasion. After testing this recipe, my mom and I both agreed they’re hands down the most delicious we’ve ever had.

I love how easy these dinner rolls are to make, and they’re completely vegan, with no eggs or milk.

Vegan dinner rolls served in a bread dish with a kitchen towel

If you are looking for more vegan bread recipes, try my vegan garlic knots, festive dinner roll wreath, roasted garlic and fresh rosemary bread.

Why You’ll Love These Vegan Dinner Rolls

If you need more convincing, here’s why these rolls are a must-make.

Soft and fluffy: These easy vegan dinner rolls are the kind everyone reaches for first. Golden brown on the outside and soft and fluffy on the inside. Watch them disappear at your next party.
Vegan and dairy-free: No one will even be able to tell these dinner rolls are vegan. They have the taste and texture of classic dinner rolls, just without the eggs and milk.
Easy to make: You can whip these fluffy rolls together in no time. The recipe uses just a few simple ingredients you probably already have on hand.
Perfect for any occasion: Get ready to impress your guests — these dairy-free rolls are perfect for weeknight dinners, Thanksgiving, Christmas, or even meal prep.
Tested and tried: I’ve tested this recipe thoroughly so you don’t have to. These rolls bake up beautifully every single time, making them a go-to recipe you can always rely on.

We’ve Been Making Dinner Rolls for Years

I’ve been making dinner rolls since I was six or seven years old. I remember the first time I made rolls with my mama. She helped me on a kitchen stool, and I helped measure, mix, knead, and divide the dough into little rolls. Mama taught me how to roll the dough with my hands — though mine were a little too small for the big dough balls, I did my best. Dad was working late that night, but I can still remember waiting up for him, the rolls sitting on the oven top with their golden-brown tops glowing under the dim light of the kitchen hood. Hardly had Dad’s car pulled into the garage before I was telling him all about the rolls I’d made with Mama. From then on, I wanted to learn how to make the best rolls. I’ve tried countless recipes and techniques, even making rolls in culinary school, but few recipes have come close to the deliciousness of this vegan dinner roll recipe.

Just like Mama and I made those first batches of rolls together, we recipe-tested this roll recipe together too. We knew we had a winning recipe when we looked at each other after that first bite. A further vote of approval came from my husband, and we couldn’t be more excited to share this recipe with you.

To all the parents out there, I want to encourage you to make rolls with your kids. These are memories they will never forget. And who knows, maybe one day they’ll grow up to be a chef because of it!

Vegan dinner rolls served in a bowl with a kitchen towel

Vegan Dinner Roll Ingredients

Almond milk: This keeps the rolls soft and tender while keeping the recipe completely dairy-free. Make sure it’s warm (not hot!) so it activates the yeast properly. You can also use soy milk if you don’t have almond milk.
Yeast: Yeast gives these rolls their beautiful rise and fluffy texture. I use active dry yeast, but instant yeast works too with the same measurements.
Natural cane sugar: Just a little sugar feeds the yeast and adds a subtle sweetness that makes the rolls taste like classic dinner rolls.
Margarine (Earth Balance): This gives the rolls their buttery flavor without using real butter. Earth Balance melts right into the dough and keeps the rolls soft and rich.
All-purpose flour: The main structure of the rolls. It creates a soft, pillowy texture when combined with the yeast and almond milk. I like to use King Arthur All-Purpose Flour.
Whole wheat flour: Adding a bit of whole wheat flour gives the rolls a slightly heartier texture and boosts nutrients without making them dense. You can use all-purpose flour if you don’t have whole wheat flour.
Salt: Just enough to bring out all the flavors and balance the sweetness. A little salt goes a long way in making these rolls taste incredible.
Optional: Maple Syrup (vegan eggwash): A simple mix of maple syrup and almond milk gives your dairy free dinner rolls a beautiful golden color and a slight touch of sweetness — no eggs needed!

Golden brown vegan dinner rolls fresh from the oven

How to Make the Best Vegan Dinner Rolls

This recipe takes the stress out of baking dinner rolls. Making homemade dinner rolls is easier than you might think, and the process is honestly so relaxing and fun, especially once you see that soft, fluffy dough come together. Here’s a step-by-step breakdown of how to make these delicious vegan rolls with pictures:

Warm the milk and margarine

Start by warming the almond milk and margarine together in a small pot until they’re just warm to the touch, but not hot. You want it cozy enough to help the yeast activate without killing it. Gently stir in the sugar and yeast with a wooden spoon. Let this mixture sit for 5–10 minutes, until it becomes foamy.

Warming almond milk in a pot on the stove

Adding margarine to the warming milk in the pot

Adding active dry yeast to the warm milk mixture

The yeast mixture foamy after sitting for 5-10 minutes

Mix the dry ingredients

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, and salt. This gives you a nice balance of softness and a little bit of heartiness.

Adding all purpose flour and whole wheat flour to a bowl

Combine and knead the dough

Pour the warm milk mixture into the dry ingredients and stir until a soft, shaggy dough forms. It won’t look perfect yet—this is exactly what you want.

Pouring in the yeast mixture into the flour mixture

Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until it becomes smooth and elastic. This step is what gives your rolls that perfect texture. You can add a little more flour while kneading if the dough feels too sticky, but keep in mind that a slightly sticky dough is what gives these rolls their soft, fluffy interior. Adding too much flour will make the rolls dry, so less is definitely more here.

Let the dough rise

Place the dough ball into a lightly greased bowl, cover it with plastic wrap and a kitchen towel, and let it rise for about 30 minutes or until doubled in size. A warm, draft-free spot is ideal.

How do I know when the dough has risen enough?

When I was in culinary school in NYC, my teacher, Chef Elliott, taught me a simple trick. Stick your finger in some flour, then gently press it into the dough. If the dough keeps the indentation instead of filling it back in, it’s ready to go. Give this “finger test” a try next time you want to check your bread or roll dough. It really works!

The finger test to see if the dough is done rising.

Shape the rolls

Punch down the dough to release the air. Divide it into 15 evenly sized pieces. I like to use a scale to weigh the dough and do a quick bit of math to make sure each roll is the same size. This step is optional, but having evenly sized rolls definitely gives them a more professional, polished look.

Weighing the dough before dividing the dough

Cup your hand and roll each piece of dough with your fingers touching the surface. This creates just the right amount of tension for a super smooth, perfectly round roll. Roll each piece into a smooth ball and place them in a greased 11×7-inch baking dish.

Showing how to roll the dinner rolls with the cupping hand technique

Rolled vegan dinner rolls before placing in a baking dish

Second rise

Cover the rolls and let them rise again for 30–45 minutes. This second rise helps them get extra soft and fluffy in the oven.

Brush and bake

Mix together the maple syrup and almond milk to make the vegan “eggwash,” then brush it over the tops of the rolls. Bake at 375°F for 18–22 minutes, or until lightly golden.

Brushing the top of the rolls with vegan eggwash

Brush with vegan butter (optional but amazing)

Once they’re warm from the oven, brush the tops of the baked rolls with melted butter for the most irresistible finish.

Vegan dinner rolls brushed in vegan butter and flaky sea salt

Chef Tips for the Perfect Vegan Dinner Rolls

Keep the milk warm, not hot: Too-hot liquid can kill the yeast, so aim for just-warm almond milk for the best rise. If you have a kitchen thermometer, warm the milk to about 110°F for the best results.

Don’t over-flour the dough: A slightly sticky dough gives soft, fluffy bread rolls. Adding too much flour will make them dense and dry.

Experiment with flours: A mix of all-purpose and whole wheat adds a bit of heartiness without sacrificing softness, but you can adjust to your taste.

Use a scale for even rolls: Weighing the dough and dividing it evenly makes your rolls look professional and ensures they bake uniformly.

Give them time to rise: Don’t rush the first or second rise. Letting the dough double in size ensures light, airy rolls.

Vegan eggwash hack: Brushing the tops with a simple maple syrup and almond milk mix gives them a beautiful golden color and subtle sweetness without using eggs.

Brush with vegan butter while warm: Right out of the oven, brush your rolls with melted vegan butter for a shiny, golden finish and a touch of rich, salty flavor. This step is optional, but it takes these homemade rolls to the next level.

Vegan dinner rolls perfectly golden brown in a bread basket

FAQs

1. Can I make these rolls without whole wheat flour?
Yes! You can use all all-purpose flour if you don’t have whole wheat flour. The rolls will be soft and fluffy, though slightly less hearty.

2. Can I use a different plant-based milk?
Absolutely! Almond milk works great, but soy milk or another unsweetened plant-based milk can be used instead.

3. Can I freeze the rolls?
Yes! Let the rolls cool completely, then store them in an airtight container or freezer bag. They’ll keep well in the freezer for up to 3 months. Wrap in foil and reheat in the oven for a few minutes before serving.

4. Do I have to use vegan butter on top?
Nope! Brushing with vegan butter is optional, but it adds extra richness and a beautiful golden shine. You can also skip it if you prefer.

5. Why is my dough sticky?
A slightly sticky dough is normal and what helps create soft, fluffy rolls. If it’s extremely sticky, add a small sprinkle of flour while kneading, but avoid over-flouring to prevent dry rolls.

6. Can I make the rolls ahead of time?
Yes! You can shape the rolls, cover them, and refrigerate overnight. Let them come to room temperature and rise a bit before baking.

7. How do I know if my yeast is still active?
Mix the yeast with warm milk and a little sugar. If it becomes foamy within 5–10 minutes, it’s active. If not, it’s time to get a fresh packet of yeast and start over.

Vegan dinner rolls in a baking pan fresh from the oven

Vegan dinner rolls served in a white serving dish with a kitchen towel

View this post on Instagram

A post shared by Chef Ani | Plant Based Recipes (@chef.ani)