From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Start by melting ½ cup (full stick) vegan butter in a microwave-safe bowl. Once melted, set aside and let cool. Warm the dairy free milk in the microwave for about 1 minute, until warm but not hot, around 100F-110F.
2
To the bowl of the stand mixer, add the warm dairy free milk, yeast, sugar, and salt. Gently stir together and let sit until foamy. This should take about 5 minutes. If the mixture doesn't get frothy, start over with fresh yeast. This could happen if the yeast is expired or if the milk was too hot and killed the yeast.
3
Add the melted vegan butter. Then 1 cup at a time, stir in the flour. I usually stir 4 cups by hand using a spatula, then adjust the stand mixer with the dough hook. While kneading, add the remaining flour, ½ cup at a time, just until a ball of dough forms. You may not need to use all of the flour. I typically use around 5 ½ cups of flour total, but it depends on humidity and other factors. If the dough is too sticky, add extra flour. Continue to knead until a soft, smooth dough forms. It should be slightly sticky but able to pull away from the sides of the mixing bowl.
4
Coat a large bowl with cooking spray then transfer the dough to the bowl. Cover with a clean towel and place in a warm place. Let rise for about 30 minutes, or until it's doubled in size.
5
Once doubled in size, punch the dough down, then transfer to a lightly-floured clean work surface. Divide the dough into 24 equal pieces. I like to weigh the dough then divide by 24 for equal pieces.
6
Shape pieces of dough into balls and place in a greased 9x13 baking pan. You could use a sheet pan instead. It's normal for them to touch each other. Cover with the towel again and let rise for another 30 minutes.
7
Preheat the oven to 375F. Remove the towel from the rolls and place baking pan into the warm oven. Bake for 25-30 minutes, until cooked through and golden. If you notice the tops are getting too brown, place foil on top to cover until they are done.
8
Once cooked, remove from the oven and immediately brush with melted vegan butter. Serve warm and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Warm Your Dairy-Free Milk 🥛Heat the dairy-free milk to 110°F (43°C) before mixing with yeast to activate it properly and ensure optimal rise without killing the cultures with excessive heat.
- Knead Until Smooth and Elastic 💪Knead the dough for 8-10 minutes by hand until it becomes silky and elastic; this develops gluten structure essential for achieving fluffy rolls without eggs as a binder.
- Brush with Vegan Butter Before Baking 🧈Brush the shaped rolls with melted vegan butter 15 minutes before baking to create a golden, flaky exterior and prevent the tops from drying out during the final rise.
- Use the Poke Test for Perfect Proofing 👆Gently poke the risen doughs—if the indent slowly springs back halfway, they're perfectly proofed; overproofed dough won't rise in the oven and underproofed won't be fluffy.
- Keep Rolls Warm and Covered After Baking 🛡️Cover the baked rolls with a clean kitchen towel for 5 minutes after removing from the oven to trap steam, keeping them incredibly soft and tender throughout serving.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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