Low Sodium Vegan Dinner Rolls

Total time2 hr 17 min

Prep time25 min

Cook time22 min

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Ingredients

12 servings

For the dough

1 cup oat milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
See all
Chef's tip
Use the same amount of plain, unsweetened soy milk.
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp organic cane sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp vegan butter, softened

For brushing

2 tbsp vegan butter, melted
flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer (or a large mixing bowl). Sprinkle the yeast and 1 tsp of the sugar over the surface and stir gently to combine. Let stand for 5–10 minutes, until the mixture is foamy and visibly active.
2
Add the remaining sugar, flour, and salt to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes. Add the softened vegan butter and increase to medium speed. Knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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