Vegan Dinner Rolls
Soft, pillowy, and golden on top with a little shimmer of melted butter — these dinner rolls are the kind of thing that disappears from the table before the main course even lands. The secret is oat milk, which gives the dough a subtle richness and helps the yeast bloom beautifully, resulting in that tender, pull-apart crumb you'd expect from a classic roll. Vegan butter does double duty here, worked into the dough for softness and then brushed on straight out of the oven for a glossy, irresistible finish. Two rises — one hour, then thirty minutes — give the rolls their light, airy structure, so don't rush that part. A sprinkle of flaky sea salt at the end is optional, but honestly, don't skip it. The batch makes 12 rolls, which is just enough for a holiday spread or a cozy weeknight dinner with leftovers you'll be happy to find the next morning.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup oat 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
- 3 tbsp vegan butter, softened
For brushing
- 2 tbsp vegan butter, melted
- flaky sea salt, for sprinkling (optional)
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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