Put simply, these Vegan Dinner Rolls are THE BOMB. Soft, fluffy, buttery, and total people-pleasers – no one will know they’re vegan, except the vegans (who will be oh-so appreciative!) I published this vegan roll recipe a few years back, and it’s since received tons of five-star reviews. People love this roll recipe!
These Vegan Dinner Rolls are a traditional yeast-based roll, and we all know yeast can be tricky – but never fear, this post has all the tips you need for perfect vegan rolls every time! Read on for all the goods.
Table of Contents
- The Story Behind the Recipe
- Vegan Dinner Roll Ingredients
- How to Cut & Shape Your Vegan Dinner Rolls
- Five Tips for Successful Vegan Dinner Rolls
- FULL, PRINTABLE RECIPE
- Comments & Reviews
The Story Behind The Recipe
Yep, it starts with a Grandma. I know, I know – how original … but mine was pretty awesome.
My grandma, or “Gran” as we called her, made the most epic dinner rolls. Soft, fluffy, a little sweet, and a lot buttery … pure heaven. She would bring them to every holiday gathering and we kids would grab at them like they were going out of style. Grown-ups too.
Even better were leftovers. For breakfast next day we’d slice them thin, pop them in the toaster, then generously butter them for the most glorious “toast” ever.
My Gran jotted down her recipe after many requests from family, but her writing was a bit hurried, and try as I might to translate it, I’ve never been able to replicate her rolls – not even close. That is, until now! Even better, I’ve turned them into dinner rolls without eggs and dairy-free rolls too – fully vegan, but no one will know.
Gran didn’t usually crowd her dinner rolls in a pan like I’ve done here – she’d space them on a cookie sheet for maximum browning on all sides. Sometimes I like to cook this vegan dinner rolls recipe that way. But today, I’ve got the crowded, store-bought-but-not-perfect-enough-to-be-store-bought-and-that’s-a-good-thing thing going on here.
Vegan Dinner Roll Ingredients
This recipe swaps in Earth Balance, a vegan butter, for the butter typically found in dinner roll recipes (or, in Gran’s case, margarine – which, incidentally, can often be vegan!)
For the milk, I’ve found unsweetened soy milk has the best taste (I also tried these with almond milk but the almond milk lended a not-so-pleasant taste. Soy it is!)
Many dinner roll recipes call for eggs, but with these being vegan dinner rolls, I’ve left the egg out and added a bit more butter instead. I honestly don’t notice a difference between this dough and the enriched/egg situation, which was a happy and somewhat surprising discovery.
Plus active dry yeast, flour, salt, and sugar – the sugar is for a bit of sweetness and for the yeast to feed off of.
How to Cut & Shape Your Vegan Dinner Rolls
Once your dough has risen and is ready, it’s time to shape it into rolls! I thought I’d include some photos here of that process – a picture is worth a thousand words and all that.
First, place the dough on a lightly floured surface. Then, using a knife or bench scraper, cut the dough into quarters, then cut each quarter into 5 equal-ish pieces.
Next, take each piece and fold the corners down toward the bottom until they meet and stick, to make a ball.
And then line them up in your pan!
Five Tips for Successful Vegan Dinner Rolls
Okay, before we go any further, I want to share with you a few things I’ve learned over the years when it comes to yeast rolls.
I’ve found there are a few key tricks to churning out perfect vegan dinner rolls:
1. Mind Your Yeast!
- Your yeast packets should be one year old or less.
- Liquids should be between 100 – 110 degrees Fahrenheit before stirring the yeast in. I use a thermometer to determine the temperature of the liquid, because my hands change temperature too much and I can’t tell just by touch how warm (or cool) the liquid is.
- Feed it sugar. When proofing the yeast (proofing = activating, by the way), add sugar, but hold the salt. Yeast feeds on sugar. Salt, on the other hand, can kill it.
- If your yeast is bubbly after about 5 minutes of proofing, you’re on the right track!
2. Keep Your Dough on the Sticky Side
I used to put way too much flour in my dinner roll attempts – now I know better! I err on the side of keeping the dough pretty sticky and wet. I use (and recommend) a stand mixer, and once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour, I stop adding flour. When I turn it out to place it in a bowl to raise it, a bit is going to stick to my hands. And that’s okay! If that happens I know I’m on the right track.
3. Find the Perfect, Warm(ish) Place for the Rise
There’s a particular spot on my kitchen counter, to the left of the range and where the sun tends stream in the window, where my dough is most likely to rise.
I’ve also found that now that we have newer, colder quartz countertops, my dough isn’t as happy. So I set the bowl on a trivet or potholder.
4. Butter the Tops for That Nice Golden Color
Pretty self-explanatory. Don’t skip this step!
5. Know when to cut your losses
If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, the result is really not worth the effort. Better to toss it and start over.
Okay, now that you’re armed with tips, are you ready to dive in? Let’s make the softest, fluffiest vegan dinner rolls around! Here’s the recipe.
(Oh, and I just have to point out that your rolls might just LOVE one of these vegan compound butters. YUM!)
Vegan Dinner Rolls
- 6 tablespoons + 2 tablespoons vegan butter (divided; I use Earth Balance)
- 2 cups unsweetened soy milk
- 1/2 cup water
- 2 1/4 teaspoons active dry yeast (one packet) (not instant)
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- 5-6 cups all-purpose flour
- 2-3 teaspoons canola oil (for greasing the pans only – not for the dough!)
- Stand mixer
Make the Dough
- Add 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop over very low heat, until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer).
- Pour warmed butter and milk mixture into the bowl of your stand mixer. Add the sugar and stir to combine.
- Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
- Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly, then stir in the salt.
- With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
- Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.
Let the Dough Rise
- Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay! Let rise until doubled in size, 30 minutes to 1 hour.
- Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.
Cut the Dough into Rolls
- Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don’t worry if they’re not exactly equal.
- Grease a large rimmed baking pan, approximately 9″ x 13″. I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.
Now for the Second Rise
- Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
Brush with Butter and Bake
- Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt. Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
- Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes. Remove from oven and set on a cooling rack until cool to the touch. Enjoy immediately or serve later.
Tips for Success
- Make sure your yeast has not expired – it should be one year old max.
- Liquids should be between 100 – 110 degrees Fahrenheit before stirring in the yeast. I use a thermometer.
- Feed it sugar. When proofing the yeast, add sugar, but hold the salt. Yeast feeds on sugar but salt can stifle it.
- Your yeast should be bubbly after about 5 minute
- Once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour, stop adding flour. The dough will still be a bit sticky. That’s good.
- If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, I’m better off tossing it and start over.
This was such a delicious recipe! So pillowy and buttery! Thank you so much!
Oh yay, I’m so glad you liked them! Thank you so much for the review.
These look amazing but I have a question. Can dough be made in a bread machine?
Hmm … I’ve never tried that. But I did recently buy a bread machine, so I’ll give it a try and report back! Please do the same if you try it! 🙂
Tried it in the bread machine and the rolls were tasty but a little dense. Made them again by hand and they were fabulous! Thank you for a wonderful recipe!
Recipe looks delicious! Going to make for dinner tonight. Just FYI… when I go to print the recipe it is 12 pages because of the pics. Would be great if you could remove those. Thanks!
Oooooh. Thank you for pointing that out. I’ll have to figure out a way for those instructional pics to be surpressed when printing. Sorry about that! Hope the recipe is worth it! 🙂
I made these last night for dinner and they were extremely delicious! My husband and kids loved them. Soft, moist, fluffy – just plain DELICIOUS. I will definitely be using this recipe on a weekly basis in my home – thanks!
Hi Jessica! I am SO happy you love this recipe as much as we do! Thanks so much.
How long will these keep? I am cookng for a large dinner and need to make 75 or so. Will then freEze or keep I the fridge if I prepare them a day before?
Hi Brian, you can make a day or two ahead (airtight at room temp) or they can definitely be frozen. I’d do the latter (freeze) if feeding 75! They freeze really well. Just thaw, wrap in foil, and pop in the oven to warm ’em back up and serve.
“Margarine… Is vegan” Uh yeah, that’s a great big  on that. Margarine in no way *has to be* vegan. A lot are, some aren’t. If you’re vegan as a lifestyle choice maybe it’s not the end of the world; if you eat vegan a lot of the time because of a dairy allergy, you can’t just assume it’s fine or it’s time to stab yourself with an EpiPen and head to the hospital.
Thanks. I clarified that statement.
Can I use instant yeast with this? I tried twice with the active and my bread doesn’t rise. Im ordering a food thermometer but it’s not here yet. What difference will he instant have verses active?
Instant gives a shorter rise time. I perfect this recipe with non-instant so I’m not sure what your results will be, probably just keep an eye on the dough and expect it to rise sooner. Definitely try the thermometer! For me, that’s the key! And is there any chance your yeast isn’t fresh? That could be the culprit too. Let me know how it goes!
I used instant yeast, no active yeast to be found anywhere..and it turned out great!
I am wondering if 195 degrees Fahrenheit is correct temperature?
For the internal temperature when done baking, yep! I have pulled them out of the oven a bit sooner (more like 185) and they were fine then too. I do like measuring the internal temp as a bit of extra insurance though. I had had too many failed dinner roll batches in the past so I tested and tested wrote this up to (hopefully) be fail-proof! 🙂
I would really like to try this recipe but I have fibromyalgia and find that its better for me if I try to stay away from Wheat, is it possible to switch the flour out for Wheat free 1:1 ratio flour? Or would it change the recipe too much?
Hi Veronica, I’ve not tried these with a gluten-free substitute so I can’t speak to how it would work. If you try it please report back, and meanwhile, if I try it, I’ll update the recipe and/or notes! I’m sorry I don’t have a better answer.
I’m going to make these rolls but want to point out that Earth Balance isn’t really vegan because they use palm oil. They do call their product vegan but it isn’t. The production of palm oil is destructive to the earth and the an
Palm oil is a plant product and is therefore vegan. #veganmeansnoanimal
They look good in your picture of the rolls
So far everything is going as you have said for preparing the dough. But I have changed the butter to Smart Balance and the milk to lactose free milk. We are having a 30 th Anniversary party. One of our friends has allergy to dairy.
Out of the 60 or more people I thought I would try the recipe but I cut it in half to run the test. If it comes out I will freeze them to serve.
This was absolutely amazing!!! Thank you so much for this recipe! I made it yesterday and am already getting requests to make it again!
Woo hoo! I love hearing this! So glad it was a winner for you. 🙂
Cannot drink soy. Do you think coconut milk or cashew milk would work? Doing test run next weekend.
My second choice would be almond, my third cashew. Coconut milk would probably be a different beast entirely. But I have not tried any of them yet! Please report back how it goes!
I am curious if there is a way to make these not only vegan but gluten free as well? They look delicious!
Hi Ash, I have not tried these with any gluten-free flours so I can’t say for sure. I’ll have to play with the recipe a bit more and will report back if I come up with a winning combo!
Can I use almond milk instead?
I haven’t tried this one with any other alternative milks, but it should work fine. If you tried it please report back!
Do you think oat milk would work?
I haven’t tried oat milk. I’m thinking it should work but I can’t guarantee results (sorry!) If you try it please report back!
Would be nice to have a printable copy without all the photos–it’s 13 pages!
Apologies. I haven’t figured out a way to include step-by-step photos without them also automatically included in the printable version. Once I figure it out I’ll fix that!
I want to make these for my Thanksgiving dinner but don’t have a stand mixer, is it vital?
My gran used to make them by hand! I haven’t tried the recipe that way so I can’t speak to results but I’m sure it’s doable.
Oh my goodness, for me, this was the highlight of our thanksgiving dinner. Made roasted veggies with garlic mashed potatoes and mushroom/onion gravy. Everything came out great, but these rolls brought everything together! Thanks!
Woo hoo, I love hearing that! Thanks so much for coming back and leaving a review, it means a lot. Happy holidays!
I baked these to take to Our family Thanksgiving and they were delicious. I’ve been vegetarian for many years and have been decreasing dairy lately. My niece is vegan so I searched for vegan rolls this year. So glad I found these. I made the dough the day before and froze them after shaping and putting in the pan. The next morning I left them at room temperature for about an hour and a half and then put in the refrigerator until later in the afternoon. They rose a little more while I preheated the oven. I‘Be baked a lot of bread over the years but never found one that suggested taking the internal temperature. I’m glad this one did. The tools were perfectly done, fluffy and flavorful. I’ll bake definitely bake these again.
Hi Deb! I’m so glad you liked this recipe. Thank you so much for coming back and leaving a review! Happy holidays to you!
I don’t typically leave reviews but felt compelled to leave one for these rolls. They were so darn delicious that I believe I will look no further for a better recipe – these are moist and fluffy, rise beautifully, and taste superb. I made mine ahead of Thanksgiving, then froze them – they were then thawed and wrapped in foil for reheating – worked out super. I’m making another batch for Christmas. Wonderful recipe.
Hi Sandra! What a nice review – I really appreciate it! I’m so glad you like this one – it was a labor of love based on my Gran’s recipe so it means a lot when someone comes back and leaves some nice words. Have a wonderful Christmas and thank you again!
Does this recipe double well or is it best to do in separate batches?
I’ve not doubled it before but I’m sure it will work fine – as long as you have a large-enough stand mixer! Mine is 4.5-quart and I’m not sure it would handle it so I would probably whip up two batches then rise them in the same bowl and go from there if it were me. Happy Holidays!
Loved the rolls. Delicious and soft. The family enjoyed them. Made them using bread flour which gave them a slightly higher rise. Will be making them for Christmas dinner by popular request. Thank you for this easy, wonderful recipe.
I’m so glad they were a hit! Great tip about the bread flour. Thanks for your nice comment and Merry Christmas to you and yours!
Does the soy milk need to be unsweetened? I have sweetened on hand for a different recipe and I’m just wondering if I could use that or if I need to purchase the unsweetened kind.
Sweetened should be fine, I’d just reduce the sugar to 1/4 cup. Please report back on how it works if you give it a try! Thanks!
Are you able to freeze the dough before baking the rolls? I would like to make the dough a day in advance.
These buns are the bomb. I made them when I was rushing and they still came out amazing. Thank you. Can I use the same dough to make a loaf of bread or will the dough make two loafs?
I’m so glad you liked them, Sandra! Thanks so much for leaving a review. I have not tried to bake this dough as bread; only cinnamon rolls (which works nicely!) If you try it as bread please report back!
Thank you so much for this wonderful recipe. I’ve made this now several times, each time getting rave reviews. I used bread flour instead of all-purpose flour, which gave it a little more rise. So soft and delicious! I also don’t have the fancy mixer with the bread dough attachment, just used my hands.
Thank you for sharing! Good to know about the bread flour and mixing by hand. So glad you like this one!
I am not vegan and I ended up on this fabulous website while looking for something to feed my vegan daughter-in-law for dinner while she was visiting. Usually when she comes over for dinner, we take her out somewhere because I don’t know what to feed her. Well, I ended up here and made the dinner rolls which are now my “go to” recipe for dinner rolls. We just love them. They are really soft and fluffy just like they tell you. I also made a rice dish from a recipe here which my husband and I now have in our “favorites” pile of recipes. I may just have to become vegan if everything is as good as the two things I made here.
Hi Kathleen, thank you so much for your wonderful comment and review. I’m so glad you’re liking my recipes! 🙂
Haven’t made these yet, but I bet a lot of people would be happy if you’re printable version was not ***12 pages****.
One page should suffice, I would think,
I haven’t been able to figure out a way to eliminate photos from the printable version. When I do, this will be the first post I fix. I hope you like the recipe.
Can anyone tell me what “earth balance* is please?
It’s a vegan butter product.
Very fluffy and very soft, although I replaced the vegan butter with extra virgin olive oil. It is by far the best bun recipe we found. Vegan husband loves it so as my very picky German Shepherd dog who wouldn’t eat store bought white bread. Will keep using this recipe for my vegan family.
Great idea to use olive oil! I’m going to need to try that. Thanks for sharing and for coming back and reviewing these!
Wow, made these buns today. Can’t believe they’re vegan! They are so soft and delicious, and they kind of remind me of the Filipino buns that we call: pandesal.
Thank you so much for sharing this amazing recipe!!
Woo hoo! I’m so glad these were a hit for you! Can I add a star rating to your review? If so please just reply and let me know how many stars (1 to 5). Thanks so much!
I made these for myself + family and they so far have glowing reviews! I can’t believe that they are vegan.
I made these for a second time for my family, and they are absolutely delicious! I added a bit of oregano on top before baking and that worked out well. Definitely the best bread that I’ve had in a long time!
Hi Roro, I’m so glad these were a hit! Love the oregano addition. Sounds pretty and delicious!
I’ve tried this recipe three times without success. My dough never rises. Wondering if anyone has actually had any success with thus?! 🤷🏽♀️
Hi Rose, any chance your yeast is dead? Does it bubble/froth during the first step?
Looks absolutely delicious! I will be making them tomorrow, but I dont have vegan butter. Will I be able to use margarine instead?
Yes, that should work!
I plan to make your vegan rolls but lack canola oil. The only oils I have are olive, coconut and corn. Which one can I use as a neutral oil? Thank you in advance.
I’ve not tried any of those alternatives, but because it’s just for greasing, I’d suggest using more vegan butter or olive (assuming it’s not extra virgin, which may add more flavor if you like.) I hope you love these!
I have tried this recipe with both store bought almond milk and home made rice milk. They both taste delicious and the results look exactly like the pictures. The rice milk perhaps achieved a slightly crisper base.
This is the best breadroll recipe and I’ll never have to use another again!
Having these warm out of the oven is just the best!
Thank you so much for this recipe!
Thank you so much for sharing, and for coming back to leave a review for the recipe! I’m so glad this one is a hit for you.
I am not vegan so wanting to know if I can use whole milk or almond milk that is all I have on hand. Would the results be the same soft bun if I do? Thank you Kathy
Hi Kathy, I haven’t tried it with whole or almond milk but I’d imagine the results will be close. If you give it a try will you please report back? Thanks!
I went ahead and made your rolls with whole milk and smart balance margarine. These are the best rolls I have ever made and I have made dozens of recipes. They are still soft day 3 . They have a beautiful yeasty flavor and so soft but they have body at the same time. I am done searching for the most tasty rolls recipe. I am 68 and cook all our food and make all our bread. I did use bread flour though and it turned out so good will continue to do so. Thank you so much for handing down your Grandmothers recipe. The only problem I have is I want to eat a dozen of them they are that good.
I also would like to thank you for taking the time to describe the steps especially with the dough being a little wet. I always have added more flour than that it does make a difference for a fluffy tender roll not to add too much flour. I even liked working the dough shaping the rolls it was so soft and easy to to make a roll. Love , love this recipe !! Hubby too, he said ditch all others ha, ha!
Hi Kathy! Wow, I’m so happy this one is a winner for you! Thank you so much for your wonderful review, and for sharing your changes – that will really help other readers! This recipe is one I’m really proud of and of course there’s the nostalgia factor … so I just love when people share that they love the recipe too. Thank you again! 🙂
Your rolls seem to be delicious. I would like to try this recipe this weekend. But I have these questions. Will 1 packet of Active Dry Yeast be able to rise 5-6 cups of all-purpose flour ? Also, if I decided to make only 12 rolls, would it be safe then to use 1/2 packet of yeast ?
Thank you. I look forward to hearing from you soon.
These were seriously the best tasting rolls I’ve ever had! I’ll be making these again for sure!
I’m so glad these were a hit for you! Can I add a star rating to your review? It would be one star for bleh up to five stars for fantastic. Thank you so much! 🙂
Your recipe for vegan dinner rolls sounds delicious. But, will 1 packet of Active Dry Yeast make 5-6 cups of flour rise ?
And why don’t you use instant yeast in this recipe ?
Marta (May 14, 2020)
Hi Marta, those amounts of yeast + flour work well for me! I use Active Dry Yeast because that’s what my Grandma always used. I’m also just more familiar with it! I’m sure Instant would work just fine, you just don’t need to activate it.
SO SO GOOD. THANK YOU.
We used no oil! And they were great.
I’m so glad these were a hit for you! Thank you so much for coming back and sharing your review. 🙂
Made these again for the 3rd or 4th time.
I used almond/cashew milk blend and bread flour this time and the rolls are just as delicious as always
Woo hoo! 🙂 So glad this one’s a winner for you. 🙂
I never rote a rating kn a recipe ever, but this recipe os so amazing! The tastiest treat I ever made and my whole family LOVED it!!!!
I’m so glad these were a hit for everyone! Thank you so much for coming back and leaving a rating. 🙂
Hi! Can I make the dough the night before and put it in the fridge for a slow rise? I just plan to take it out 30mins before baking to let it reach room temperature. Will that work? Thank you!
If you’re looking for perfect vegan rolls to make for the holidays — look no further!! This recipe is everything. Beautiful, light, buttery texture, amazing rise, delicious color. I’ve never made bread this good in my life!
Don’t be afraid of a sticky dough. I stopped at 5 1/2 cups of flour as recommended but thought I’d left it too wet. Had to add a lot of flour to my workspace as I shaped them, but even that wasn’t too difficult. They turned out PERFECT. I baked them for 25 minutes in a glass casserole dish and ended up with a nice kind of crust on the bottom too, which was a nice surprise!
For real, these are even better than my old-school grandma’s famous (and famously not vegan-friendly) recipe. Thank you Kare! I cannot wait to share with all my friends and family!!!
Thank you so much for the wonderful review! This recipe is actually a vegan version of my own Gran’s roll recipe 🙂 I’m so glad these were a keeper for you. Happy holidays!
Glad I was not the only one with a dough that seemed wetter than it should be! I was sure they were not going to happen but they did and they were perfect!
I made this last night it was my second attempt, the first attempt was derailed for a myriad of reasons. They did end up soft and fluffy like the dinner rolls I remember from childhood but my dough did not turn out like the dough in the video. It was very wet. When I get to the shaggy dough stage it immediately slackens as I begin to knead. I did use oat milk instead of soy simply because I do not drink soy, so I am wondering if that is the cause. They did turn out tasty and had a fabulous texture but were not easily handled. Thank you for sharing this. I recently discovered I have a dairy allergy so I was excited this worked and wasn’t complicated!
I don’t have vegan butter as it is really expensive in the country I live… do you think it’s ok to sub with olive oil and a little extra salt?
I didn’t make them yet bc I had so many fails making dairy free rolls in the past.
Before i start i would like to know what brand of all purpose flour did you use?
Hi Jaki, I’ve had success with a variety of all-purpose flours. But I usually tend to use either Bob’s Red Mill or King Arthur. I hope that helps and I hope this recipe is a hit for you!