Easy Vegan Dinner Rolls

Light and airy, these vegan dinner rolls are easy to make and taste much better than store-bought.

Peach Cobbler

If you don’t know, Riann is my daughter and the resident vegan baker. These light, airy, easy vegan dinner rolls come straight from Riann’s kitchen. I love these dinner rolls because they are so versatile. You can slice them in half and brown them in a frying pan, OR they make a great sandwich… not to mention the French toast possibilities. These vegan dinner rolls are versatile with a capital V!

This is the same vegan dough we use for our vegan loaf bread made with only five ingredients found easily in your pantry. This recipe makes about eight rolls; they refrigerate and freeze quickly for future use.

In short, these easy vegan dinner rolls are worth the effort and will eventually become incorporated into your weekly rotation. Once you get the hang of making them quickly, you will never look back. So, give it a try!


A vegan food journal with fresh, delicious recipes.

Hello, I'm Denise.

I love to eat, garden, travel, and do yin yoga! I make plant-based recipes and photograph them from my 1920’s, remodeled apartment in Rhode Island. I've always loved fresh basil. Put some fresh basil leaves on a piece of cardboard, drizzle on a little olive oil and sea salt, and I'd be tempted to eat it! ❤️

Peach Cobbler

Reasons Why You’ll LOVE These Easy Vegan Dinner Rolls:

Too many to list, but here are a few.

    • Only five ingredients! You’ll likely have the staple ingredients in your pantry already. There are no fancy or hard-to-find ingredients here. 
    • That aroma – There’s nothing better than fresh, homemade dinner rolls. Warm, sweet, and a bit yeasty, it ushers in a cozy, homey feeling we all love.
    • It’s inexpensive – Store-bought vegan dinner rolls can be expensive to buy at the grocery store, especially specialty rolls. This recipe yields 8 vegan dinner rolls for about 75¢. 
Peach Cobbler

Vegan Loaf Bread Ingredients and Equipment

Only five staple ingredients!

    • Flour – Of course! The flour is the base of your bread. Riann generally uses all-purpose flour enriched and unbleached. She sifts it before mixing it with the other ingredients. Additionally, you can also use gluten-free flour as a one-to-one replacement.
    • Sugar – Riann uses organic cane sugar to add a hint of sweetness to her vegan loaf bread
    • Yeast – Of course! The yeast is what makes your bread rise. Riann most often uses instant yeast as a time saver. After experimentation, we found active yeast and instant yielded the same results. 
    • Oil – The oil enhances the bread’s texture, flavor, and moisture.
    • Warm water – Helps to activate the yeast AND adds moisture and facilitates a hospitable environment for the dough. 
    • Stand mixer – These days, I use a Kitchen-aid stand mixer. It’s worth the money! 

How to Make Easy Vegan Dinner Rolls

You’ll have gorgeous vegan dinner rolls in no time! 

    • Mix all the dry ingredients in a stand mixer – This will only take a minute or so. 
    • Add the warm water and oil – Your bread dough should start taking shape.
    • Allow dough to form – Put your mixer on low and let your dough form completely. If the vegan bread dough is sticky to the touch, add more oil. Add more flour if the vegan dough sticks to the bowl’s side.
    • Oil the inside of a separate bowl – Anything will do here. Be sure it’s big enough to accommodate the vegan bread dough when it expands and rises.
    • Place the dough in the bowl. Rub the oil over the bread dough. Cover with plastic wrap and allow it to rise to two times the size. This takes about an hour. 
    • Meantime, oil a bread pan – Riann uses a standard-sized inexpensive bread pan. It’s well-used and broken in at this point! LOL! 
    • Transfer the risen dough to a flat surface – Press out the air. 
    • Cut into sections – Use a pizza cutter or large knife to cut the vegan dough into 8 sections.
    • Roll the edges – Roll the edges of each section into the center and pinch it closed. This should form a nearly perfect dough ball. 
    • Transfer to the baking sheet – Place individual balls an inch apart on a baking sheet with parchment paper. 
    • Second rising – Allow the dough balls to rise on the pan sheet for 5 minutes. 
    • Egg wash – Brush on egg wash evenly. 
    • Bake – Bake for 40 minutes at 350°
Peach Cobbler

Frequently Asked Questions for Vegan Loaf Bread

Questions we’ve all asked ourselves!

      • Should I use instant or active yeast? Riann uses active yeast AND instant yeast, depending on what she has on hand. If you use active yeast, you’ll have to add water first, but you can add instant yeast directly to your dry ingredients. Both yield the same results.
      • Can I make the rolls bigger? Of course! It’s up to you how big or small you want these easy vegan dinner rolls. You can mold one large roll, place it in the center of your baking sheet, and get that’ speciality’ bread look you find in bakeries. 
      • How can I tell if my bread is cooked in the middle? Like my grandmother, Riann uses a toothpick. Push the toothpick into the top of the bread; if it comes back dry, your bread is fully cooked. If it comes back moist, it’s not! However, I’ve read that some bakers use a thermometer. Whatever works best for you!
    Peach Cobbler

    Riann’s Vegan Loaf Bread Tips

    Here are a few tips to keep in mind.

      • The weather can affect your ingredients. Riann and I notice the difference even between our two apartments. Living in a more moist climate, you might need more flour. The vegan bread dough must be sticky but can still be kneaded and formed. 
      • Oil your hands – This helps if your vegan dough is sticky. However, in a perfect world, your dough will not be sticky and will come out of your mixer without sticking to the side of the mixer.
      • The temperature inside your kitchen – If it is cool, it will take longer for your vegan bread dough to rise. Riann sets her dough in a window or warmer room and covers it with a tea towel. You can also turn on your oven for a couple of minutes and then turn it off and put your vegan bread dough there. Anywhere that’s warm. 
    Peach Cobbler

    Serving Suggestions for Easy Vegan Dinner Rolls

    These dinner rolls complement anything and are also delicious on their own. Here are a few of our favorites:

      • Baby Beet Green Salad Our vegan loaf bread complements any salad beautifully. We especially like it with our baby beet green salad.
      • Vegan Pesto Pasta Our vegan pesto pasta pairs wonderfully with our vegan load bread. It also works with many of our other pasta dishes.
      • Peach Arugula SaladThis Peach & Arugula Recipe is pretty much the perfect salad. The peppery arugula pairs beautifully with the sweet peaches for a lovely summer salad.
      • Cherry Tomato Couscous SaladThis couscous salad recipe has it all! The pearled couscous has great texture and the tomatoes are sweet, yet a bit tart. I add roasted chickpeas and garden fresh veggies for a filling, yet delightful pasta salad.
      • Simple Pasta SaladThis simple pasta salad recipe is a true classic without the mayonnaise. It comes together quickly in less than 30 minutes and is a sure hit at a summer BBQ or picnic.
      • Vegan Corn Chowder – Vegan corn chowder is comfort food. Its creamy and smooth, with some chunks of potato and grilled corn for texture. It’s delicious and satisfying on a cool, crisp fall day. Enjoy!
      • For toasting –  this bread is made for toasting! Give it a try!

    If you want to try our vegan loaf bread recipe, leave a comment. I’d love to hear how it works out. Enjoy!

    Easy Vegan Dinner Rolls

    Vegan Dinner Rolls

    Denise Keniston - Basil Lover
    These homemade vegan dinner rolls require only five ingredients. Soft on the inside and crunchy on the outside, they are a vegan basic.
    5 from 1 vote
    Prep Time 15 minutes
    Cook Time 35 minutes
    50 minutes


    • stand mixer


    • 3 1/2 cups flour, sifted
    • 1 tbsp sugar
    • 1 tsp salt
    • 1/8-1/4 cup neutral oil
    • 2 1/4 tsp yeast, instant or active
    • 1 3/4 cup warm water, not hot!


    • Heat oven to 375°
    • Mix all dry ingredients in stand mixer
    • Add warm water and oil
    • Mix on low allowing the dough to form
    • Oil a seperate bowl
    • Place dough in bowl, cover, allow to rise until 2x size
    • Transfer risen dough to floured flat surface
    • Cut into sections - Use a pizza cutter or large knife to cut the vegan dough into 8 sections.
    • Roll the edges - Roll the edges of each section into the center and pinch it closed. This should form a nearly perfect dough ball. 
    • Transfer to the baking sheet - Place individual balls an inch apart on a baking sheet with parchment paper. 
    • Second rising - Allow the dough balls to rise on the pan sheet for 5 minutes. 
    • Brush on eggwash evenly. 
    • Transfer to oven for 35 minutes, or until golden brown
    Tried this recipe?Let us know how it was!


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