Vegan Fluffy White Dinner Rolls

by Angela (Oh She Glows) on September 30, 2010

Good morning!

Thanks for all your great comments on my Fluffy White Clouds post. I loved reading them.

I woke up to a spooky and foggy morning outside…


and the leaves on the ground have at least doubled since I got home last Thursday!


I can’t believe today is the last day of September. Where did it go?


I made an equally spooky breakfast…

Meet Pumpkin Delight Vegan Overnight Oat Parfait:


That would be my Gingerbread Vegan Overnight Oats layered with Pumpkin Gingerbread Soft Serve (recipe below)!


Pumpkin Gingerbread Banana Soft Serve

Process together:

  • 1 frozen banana,
  • 1 tbsp almond milk,
  • 3 tbsp canned pumpkin,
  • 1 tsp blackstrap molasses,
  • 1 tsp pumpkin pie spice.


It was ridiculously good!

Yesterday marked the first time I have ever made Vegan Dinner Rolls. I admit, I was quite apprehensive about making dinner rolls, especially after the ‘hard as baseball’ rolls I made last year. Those weren’t even vegan either and they were a huge fail. The disaster sort of crushed my roll making confidence.

But I decided to fear a dinner roll was silly.

After all, it was just a bit of flour, yeast, water, salt, sugar, Earth Balance, and egg replacer….


After a few prayers and a lot of patience, magic happened.


Vegan Pull-Apart Fluffy White Dinner Rolls

Adapted from Spark People.


  • 2 1/4 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp sea salt (or regular)
  • 2 1/4 tsp Active Dry Yeast
  • 1 cup very warm water
  • 2 tbsp Earth Balance Buttery Stick
  • 1 egg replacer (1 tsp egg replacer + 2 tbsp warm water)



1) Proof your yeast! In a small bowl mix 2 1/4 tsp of Active Dry Yeast with 1/4 cup of very warm water (between 110 and 115 degrees F). Stir and let dissolve. Now add 1 tsp of sugar and stir. Let it sit for a good 5-10 minutes. You will know the yeast is active when it is slightly foamy and smells like bread.

2. In a stand mixer or by hand, add 1 and 1/4 cup of flour, remaining sugar (1 tbsp + 2 tsp), salt, and yeast mixture. Mix briefly for 10 seconds or so. Now, add the remaining very warm water (3/4 cup), slightly melted Earth balance, and egg replacer and mix until smooth. Slowly add in the rest of the flour (1 cup) and mix until smooth.

3. Cover and let rise in a warm place for 30 minutes. I put my bowl of dough in the oven with the light turned on (but not the oven itself!)

4. Grease a pie pan and set aside. After 30 minutes, remove the dough from the oven and knead with hands for a few seconds. Divide the dough into 12 balls with hands and place the balls into the pie pan (see image below).

5. Cover pie pan with towel and place back into the oven with light on for another 30 minutes. The rolls will expand and fill the pie pan during this time.

6. After 25 minutes, remove from oven and preheat the oven to 400F. After 5 more minutes, it is time to bake the rolls for 15-18 minutes until golden and fluffy. Makes 12 pull apart rolls.

7. Serve with Earth Balance and enjoy!


After rising the dough for 30 minutes, it was time to put 12 balls of dough into a pie pan! I decided to create pull-apart rolls because I think they are so fun.


I was nervous at this point, thinking that they weren’t going to rise, but lo and behold after 30 minutes they filled out and looked beautiful!


Look at that before and after:


Fun, right?

Then I basted the rolls with a coating of Earth Balance and popped it in the oven for about 17 mins. at 400F.


Deep inhale.


The house smelled wonderful!


Insert self-congratulatory pats on the back. ;)



The best part about baking fluffy rolls?


Getting to be the official taste tester!



I enjoyed 2 rolls with Earth Balance and had to practice serious self-control not to devour the entire lot.


These are some good rolls. Slightly crispy on the outside, but soft and fluffy on the inside.

Moral of the story: Do not fear making dinner rolls. It really wasn’t that hard! The toughest part was waiting for the dough to rise as I impatiently peeked at it every 5 minutes like a mother who just brought home her baby from the hospital.

Have you ever made dinner rolls or bread from scratch? Did it turn out?

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{ 158 comments… read them below or add one }

Allison @ Food For Healing September 30, 2010 at 8:06 am

i could imagine how good the house would smell when cooking buns, rolls or bread, i’ve been wanting to bake up some buns. I haven’t made any for SOO long.

that pumpkin gingerbread looks to DIE for. perfect fall breakfast hey? I can’t believe its October 1st tomorrow. eep.


brandi September 30, 2010 at 8:07 am

I LOVE pull apart rolls. They remind me of Thanksgiving and my grandmother :) These look delicious!

I love making homemade bread and rolls. It’s become a pretty consistent habit for me this year.


rachael September 30, 2010 at 8:08 am

Those look delicious! My mother is quite the bread maker so I have never been afraid of making bread. I love the kneading and waiting . . . it reminds me of cozy snow days growing up. I think the trick is getting a feel for how the dough should look and feel.


Heather (Heather's Dish) September 30, 2010 at 8:12 am

well, i just died and went to heaven…those rolls look incredible!


Tina September 30, 2010 at 8:13 am

Be still my heart. LOL I love dinner biscuit/rolls like that. Yum!

And I cannot believe today is the last day of September. I did my 30 days of self love this month on my blog and it amazes me that its over. I even cried writing today’s post. I really hope each person who participated ends a bit stronger.


Samantha Angela @ Bikini Birthday September 30, 2010 at 8:13 am

I bake my own bread all the time :D

I absolutely love working with dough. And most breads are vegan, so that’s a bonus for you!

I started a new series on my blog all about baking bread:


Freya September 30, 2010 at 8:13 am

I can’t believe how fluffy those rolls are!! They look incredible!
You say don’t fear making them…I made rolls once. What a joke! They came out hard, flat and shiny. A disaster!


Andrea (@ Puppy Dog Tales) September 30, 2010 at 8:14 am

OH my….your pumpkin soft serve looks fabulous. I make a much less healthy version with vanilla pudding instead of banana. ha! Maybe I should convert. :)


Marina September 30, 2010 at 8:17 am

those dinner rolls look heavenly. I did make bread a few times, I should make some again. Warm bread, fresh from the oven is the best.


Chase @ The Chase Project September 30, 2010 at 8:20 am

These look great, Angela! I can’t wait to try to make them!


Tracey @ I'm Not Superhuman September 30, 2010 at 8:27 am

I’m so jealous your leaves have already turned. Ours are still bright green. Must be the 100-degree temperatures we’ve been having.

Those rolls look so good. I’m not a big fan of making rolls, mainly due to laziness, but I might have to try these.


Kristy @ KristyRuns September 30, 2010 at 8:34 am

I can’t wait to add these to my Vegan Thanksgiving menu! Thanks, Angela!

P.S. LOVE all the beautifully colored leaves! They’re just *barely* starting to change, down here in Atlanta. :)


Jemma @ September 30, 2010 at 8:35 am

These look so light and fluffy…great work!


faith @ gracefulfitness September 30, 2010 at 8:35 am

I am generally very confident in the kitchen but when it comes to working with yeast I turn into a second-guessing, recipe-following, little shadow of my normal cooking self! I faced this fear last month by making whole wheat pizza dough all by myself (my sister did hold my hand a few times) but I have yet to tackle anything bread.
Those rolls looks gorgeous, I can practically smell them from the pictures!


Anna September 30, 2010 at 8:40 am

I always make focaccia – so easy, and relies heavily on two of my favourite ingredients, rock salt and olive oil. Always turns out perfectly, so I guess I found a good recipe! Have tried a few other breads but really, when I want bread I think focaccia and olive oil. Oooh, now I’m craving it!


Camille September 30, 2010 at 8:43 am

Yay! Thank you for the recipe!
I have never made rolls from scratch, but I am going to now!


Heather @ Side of Sneakers September 30, 2010 at 8:45 am

Those sound amazingly delicious. I’ve been doing a lot more bread-baking lately and I’m always surprised that it turns out!!


Jenny September 30, 2010 at 8:50 am

OHHHH my goodness. I’ve never seen such yummy vegan yumminess.


carol September 30, 2010 at 9:06 am

these rolls look amazing!!!!!!! Can I substitute whole wheat or spelt flour for all of the white flour? I just love your site. It’s the first thing I check when I get home from work!


MaryBe September 30, 2010 at 9:06 am

These look amazing. I need to make them ASAP!
I love to make bread but I cheat and use my breadmaker :D


Angela @ Eat Spin Run Repeat September 30, 2010 at 9:17 am

Those look so pretty!! I haven’t tried making rolls but I did experiment with bagels once and they went horribly wrong! Do you think these rolls would work if you used other flours, like whole wheat pastry flour or spelt flour?


Angela (Oh She Glows) September 30, 2010 at 9:55 am

I made a loaf of spelt bread before and it turned out horrible….I think that was because I subbed 100% whole grain spelt for the flour. If using spelt again, I would probably only sub in spelt for 25% and use the white spelt if possible. I’m very leary of it after my bread experience (it didnt rise and was very dense)

Whole wheat pastry flour might be a better option! I would try googling bread recipes with it and see if there are any already out there. :)


Stefanie September 30, 2010 at 9:19 am

That recipe is what I have been looking for. I like to make bread from scratch but do not do it often anymore. It is funny because I can make a nice french bread but not biscuits. Thanks for the recipe. :)


shelly September 30, 2010 at 9:21 am

I really love the no knead bread recipe from The Minimalist a few years back.

It takes a couple tries to get it right, but there is a lot of information on the internet about how to do it, and once you perfect it, it’s really easy. When I was making it regularly, I adapted it into a honey oatmeal whole wheat loaf and would start it just before bed (which took all of 15 minutes), let it sit out to rise overnight, pop it into the fridge when I got up in the morning and bake it when I got home from work.


stacey-healthylife September 30, 2010 at 9:22 am

They look like some of the best rolls I have ever seen. I’m making these for Thanksgiving for sure.


D September 30, 2010 at 9:31 am

those look so good! do you think you could sub in flax+water if you dont have egg replacer? if so, how much woud you think to use? i want to make these today!!!!


Angela (Oh She Glows) September 30, 2010 at 9:54 am

I can’t see why not!
I would sub in 1 tbsp ground flax + 3 tbsp warm water.


Tastydwagon December 23, 2015 at 10:23 pm

I’ve made them a few times with 1tbsp flax + 3tbsp water. They are always delicious, you just have to add a little more flour, just go by feel on the dough, it usually takes me an additional 1/4 cup to 1/3 cup flour if I add it little by little.


Kathryn September 30, 2010 at 9:45 am

Yeast scares me and I think that is why I never bake bread but these looks so amazing I may have to try. Better make sure my husband is home though because I would eat all of them, at least if he is home we can split them.


Amber K September 30, 2010 at 9:46 am

I have never tried to make them myself. Then again, I only ever eat dinner rolls on Thanksgiving and Christmas. I just don’t find that they add much filling power to my dinner for the calories.


Mary @ Bites and Bliss September 30, 2010 at 9:46 am

I’ve never made homemade dinner rolls but my mom and I make bread from scratch and it’s incredible! My favorite is this stuff called “box bread” that you actually have to bake in a covered bread pan to keep it from rising- it turns out sooo dense.


MT girlie September 30, 2010 at 9:48 am

My smalls (and I) just gobbled up “punkin pie sundaes” for brekkie… inspired very much by you… YUM!!! and my smalls asked for more! Now… would you care for some plum butter to go with your lovely rolls? Our kitchen is plum full of PLUMS…. thanks to our generous tree out back : >


Jessica @ How Sweet It Is September 30, 2010 at 9:50 am

I made multigrain rolls once and they DID turn out! But these look so delicious I need to try!


[email protected] September 30, 2010 at 9:54 am

Love that you made the rolls so you can pull them apart. They look so fluffy and delicious!


Babs September 30, 2010 at 9:54 am

i love how the rolls expanded. i am definitely scared of baking rolls, pizza crust, and all other breads. probably in part due to past failures, in particular in the “easy” pizza crust group, but i guess you just have to keep trying. you should make some awesome vegan mushroom gravy to dip the rolls in.


Peggy September 30, 2010 at 9:58 am

Ohhhh yum. My mom makes dinner rolls like that (dairy free, but with eggs) every year for Thanksgiving, and they are just insane if you have them hot with honey. Ooohhh, that’s making me hungry… breakfast time?


Jami (Sensical Musings) September 30, 2010 at 10:00 am


The only bread I’ve ever made at home was with a bread maker. This looks fairly easy, incredibly good, and I know it would impress my husband : )


[email protected] September 30, 2010 at 10:02 am

You are so creative!! I wish I could be more open minded about the variety of flavors that are out there. Do you draw your inspiration from anywhere in particular?


Laura @ Tidbits September 30, 2010 at 10:05 am

These look amazing!! i think I’m going to have to give them a shot for thanksgiving next weekend. Thanks for posting the recipe :)


Ana September 30, 2010 at 10:20 am

Pumpkin gingerbread softserve: love it! Looks amazingly delicious!!
And your rolls look perfect!!


Lin September 30, 2010 at 10:22 am

That looks SO good!!! I tried to make vegan biscuits once and they turned out terribly :-(.


Kristina @ spabettie September 30, 2010 at 10:29 am

these look SO GOOOOD… sadly, I doubt I could re-create in a gluten free version.

your egg replacer box is so much prettier than mine… :) weird, I know… the Ener-G brand looks like something from the 70’s !! :D


Lily @ Lily's Health Pad September 30, 2010 at 11:05 am

Not sure I have the guts to try making my own rolls. I can’t believe you made these! They look like they’re straight from a pilsbury can!


Stacie September 30, 2010 at 11:10 am

This will be another one of your recipes that I am going to add to my “Angela’s Must Make” file! Speaking of your “Must Make” recipes..question for you (or your readers)! Come hell or high water I WILL be making your tarts for friends this weekend, however I cannot find vanilla paste to save my life. What can I use in place of vanilla paste? A local store does carry almond paste, is that okay?! HELP!!
Many thanks, Stacie


Laura September 30, 2010 at 11:11 am

I used to make bread from scratch all the time, but I must admit I usually used the bread machine for the dough part then took it out and finished it in the oven. One of my favorites was a braided bread with caramelized onion and poppy seed filling in each of the “ropes” of the braid. Insta bad breath, but completely delicious.


tina September 30, 2010 at 11:12 am

i’m STILL afraid of making bread!!!

i can’t believe how many leaves and how many COLORED leaves you guys have falling!!! they are just starting to fall here in chicago! :)


Katie September 30, 2010 at 11:12 am

Wow. Everything in this post sounds and looks incredible! I am not a carby bread loving girl, but I could so eat that whole pan of buttery rolls!


Carolyn September 30, 2010 at 11:32 am

“Moral of the story: Do not fear making dinner rolls. It really wasn’t that hard! The toughest part was waiting for the dough to rise as I impatiently peeked at it every 5 minutes like a mother who just brought home her baby from the hospital.”

Okay, I know you might not have meant this, but I can totally see the hidden joke in the context of this post about a bun in the oven. =D


Hannah September 30, 2010 at 11:34 am

Wow, those look wonderful!

I’m definitely afraid of making bread, but these look too good not to attempt!


Stacey (The Habit of Healthy) September 30, 2010 at 11:36 am

You can’t beat the smell of freshly baked bread filling the house, it”s just so cosy.


Caitlin Lavagnino September 30, 2010 at 11:43 am

I got a wonderful Lebanese bread recipe from my boyfriend’s mother, and I was so excited to make it. I followed all the instructions (I swear!), but I thought it turned out too dry and not bready enough. My family pretended to like them, though, so all ended well!


Lisa September 30, 2010 at 11:47 am

Looks so good! I havbe never made my own bread-I would eat the whole thing!


Mama Pea September 30, 2010 at 11:49 am

I had visions of making fluffy wheat bread today. I am not certain it is achievable. Wish me luck!


Angela (Oh She Glows) September 30, 2010 at 12:00 pm

Trust me if I can do it u can do it!!! hehe. Nothing is better than warm fresh bread with EB.


Gabriela @ Une Vie Saine September 30, 2010 at 11:57 am

I want to make this NOW. Ahh!! Using yeast scares me, but I feel like this recipe looks pretty manageable. Maybe I’ll take the plunge…?


[email protected] foodsnobstl September 30, 2010 at 12:12 pm

I love making bread. I made yeast rolls for dinner last Sunday! I am still trying to master sourdough.


Megan @ Healthy Hoggin' September 30, 2010 at 12:19 pm

The pumpkin gingerbread banana soft serve looks amazing! I love the idea of adding molasses for that gingerbread flavor! YUM.

I’ve never made homemade dinner rolls, but I may just be brave enough to try now. Yours look so good!! I do make homemade cinnamon rolls once a year at Christmas, and I always get nervous about them rising, too! It’s VERY hard to resist the urge to check on them every 5 minutes. ;)


Joanna September 30, 2010 at 12:19 pm

I’m all about vegan baking right now. Can’t wait to try these out!


Marta September 30, 2010 at 12:32 pm

hi Angela! you just tapped into one of my fears! these look sooo yummy, I’ll have to overcome the dread and try them out :)


Holly @ couchpotatoathlete September 30, 2010 at 12:41 pm

I have never made bread or rolls handmade like that. I usually use the Pillsbury cans if I need rolls :(

When I was younger my parents decided to bake their own bread to save money — it was a disaster! I remember my dad baking these loaves of bread that weighed 5-6 pounds — it was hilarious. I remember hearing my parents just roaring when they took the loaves out of the oven. We went back to eating regular bread after that :)


Richard Shewmaker November 26, 2015 at 12:16 am

Your dad must be from my (hippie) generation. When I first started baking bread some 50 years ago we thought that white (all purpose) flour like in this recipe bordered on toxic. Only 100% whole wheat would do. We also thought it was a great idea to throw in a lot of “healthy” additions like pumpkin seeds and oatmeal. The resulting bread “loaves” would better be called bread bricks, but we pretended we liked them and felt righteous. I’ve learned a lot since then.


Kelly September 30, 2010 at 12:46 pm

These look amazing! I’m filing this recipe away for use at Christmas dinner. :)


Gail September 30, 2010 at 12:48 pm

Yum! Looks like the perfect food for a fall day!

I have tried to make bread, and it never comes out right. I live at high altitude so I know that has a lot to do with it. I do better with things that don’t need to rise.

On a happy note about it being the last day of September, today is my 5th wedding anniversary! My husband gave me the sweetest card this morning. We’re going out for Italian tonight – I can’t wait!


Lena @loveeatnowafter September 30, 2010 at 12:53 pm

Growing up I had asian dinners every night but whenever I went to my friends houses and ate dinner there, I loved being able to eat “American” dinners. One of the greatest infatuations I had was with the dinner rolls. I thought it was the greatest concept in the world. Warm doughy delicious bread with my dinner? YES please! I was ten, and dinner rolls were apparently the coolest things ever lol. I would like to blame the fact that I was young and was fascinated by odd things haha but even now,I always associate having a nice bread basket with dinner as very sophisticated eating. I usually buy a long thing of italian bread when I get the urge for it but this recipe looks really easy and delicious and I can’t wait to try it out. Officially bookmarked!


Lisa Eirene September 30, 2010 at 1:06 pm

I love the misty mornings in the fall. It was foggy this morning and it just felt wonderful!


Ashley @ Nourishing the Soul September 30, 2010 at 1:09 pm

Quick question – what is blackstrap molasses? Is that something you need to go to a specialty foods store for? I’d love to try making the soft serve!


Angela (Oh She Glows) September 30, 2010 at 1:56 pm

Blackstrap molasses is a natural sweetener that is good for you…unlike white sugar it is not processed and refined too much and it retains significant amounts of iron and other minerals. You can find it at most grocery stores in the natural food section.


Karen September 30, 2010 at 1:13 pm

I’ve made lots of quick breads just using baking soda or poswder, bit I haven’t played around much with yeast doughs. I usually rely on frozen dough:(
But, based on my success with frozen dough, can I offer some variations on the (already perfect looking) pull-apart rolls?
Try dousing them in a bit of EVOO, parsley and tons of garlic!
Or cinnamon, Earth Balance and some pecans for monkey bread.

Thanks for sharing! I love reading your vegan twists on recipes!


Angela (Oh She Glows) September 30, 2010 at 1:57 pm

OH wow YUM!!!!!!!!!!! great ideas :)
I was going to make a herbed roll, but I thought I best be safe for round #1 lol


[email protected] September 30, 2010 at 1:27 pm

I don’t ever buy white breads, rolls etc for the house but these are vegan and simply mouth watering!!! Pull apart rolls are fab!


lisasfoods September 30, 2010 at 1:28 pm

I went through a phase of trying to bake different breads every week or so. I tried things like baguettes, challah, and honey whole wheat breads. While I enjoyed it, it was a big challenge, and eventually bought a bread machine to ease the process. We now eat fresh bread all the time.

I like how your rolls remind me of Monkey Bread.


Michelle @ IronDivas September 30, 2010 at 1:41 pm

Oh My DEAR!… that looks to die for! I am such a HUGE bread person, since I was a kid. I must try those expeditiously! I could probably eat that whole pan if I didn’t know better.


kaila September 30, 2010 at 2:03 pm

i have never made rolls before but i have taken a shot at bread<- maja fail right there lol! i think its because i dont have a bread maker. i tried to make the bread recipe on the back of the king arturs whole wheat flour bag but it turned out horribly dry and hard! not a good experience :). but maybe ill try again soon.


elise September 30, 2010 at 2:06 pm

are you kidding me. i am getting on a plane to canada right now. i need these angela.


Angela (Oh She Glows) September 30, 2010 at 4:24 pm

u better hurry! hehe


Niki (Running In Pink) September 30, 2010 at 3:09 pm

I have never tried to make dinner rolls from scratch, but it’s something I’d love to try. These vegan rolls look so mouthwatering. I would have to practice serious self-control. I could eat nothing but white bread for days and be a happy camper. :)


jayme September 30, 2010 at 3:13 pm

getting over a fear of yeast is a huge step. :) i’m proud.

i just recently started making my own bread weekly, and i will never go back to store bread.
bread baking is so satisfying!

i’ve been eyeballing this honey walnut spelt bread recipe, maybe i’ll grow a pair and try it this weekend. :P


Moni'sMeals September 30, 2010 at 3:18 pm

amazing! I love how you make this stuff mid week like it is nothin. :) Those look better than anythin I have seen in a long time!
I only make rolls around the holidays but I bake weekly.


Courtney September 30, 2010 at 3:48 pm

Omg they look delicious…I must try!


Melissa September 30, 2010 at 4:03 pm

I have never made rolls before, but I’ve been craving Hawaiian Bread (,TopRight,0,0_AA300_SH20_.jpg)… I think I will use this recipe, but add some pineapple juice and some stevia and make my own version!


Tracey September 30, 2010 at 4:17 pm

I’ve always been afraid to try homemade breads, but these look too good to not try! I have a problem with self control when it comes to homemade, fresh bread. I give you credit for only eating two rolls! Can’t wait to try these :)


[email protected] September 30, 2010 at 4:17 pm

I made dinner rolls for my wedding- same method, pull-apart. Sometimes fluffy bread is just what you need :-) Your look great.


Lauren M. September 30, 2010 at 4:42 pm

My boyfriend’s mom makes the Dark and Soft Restaurant Dinner Rolls from King Arthur Flour’s recipe. They are so wonderful! Dark from molasses and whole wheat and so very soft and fluffy. My boyfriend loves them so I tried to make them. The taste was all there, but the fluffy texture was not. I always have problems with my yeast, but I think the biggest problem lies in the lack of patience to let them fully rise. ;-)


Hangry Pants September 30, 2010 at 4:43 pm

Those look perfect. I really love baking bread. It takes time and precision and you get to watch something grow from nothing. It’s such a great experience.


Jennifer September 30, 2010 at 4:50 pm

I thought about you yesterday, because we had 2 Canadian college guys come up to our church and asked if they could camp underneath the carport. The crazy thing is, they we’re on their bikes, which they had ridden all the way from Canada. I live in FLORIDA!!! They decided one day to take a year off of school and ride their bikes to Ft. Lauderdale Florida, get on a plane and then fly to South America. Then they will bike to Argentina to get to the “end of the earth” before you get to the Arctic. How inspirational is that?? They ride 80-100 miles a day. We gave them food to refuel and talked to them for a while. What an awesome story huh. :)


Angela (Oh She Glows) October 11, 2010 at 7:12 am

haha that is so random and funny!


Kasey September 30, 2010 at 5:21 pm

Congrats on the delicious looking rolls! The only time I have made bread from scratch was in a cooking class during college. I think I’m almost ready to try on my own!


Chelsea @ One Healthy Munchkin September 30, 2010 at 7:03 pm

Bread is one of those foods I’m scared of making because I’m so sure I’ll mess it up! :P


Rebecca September 30, 2010 at 7:07 pm

I have tried a couple of times, but, for some reason yeast and I are not friends. Now I cheat and use a Gluten Free bread mix that all I have to do is add water.
Maybe soon I will try again to make friends with yeast :-)


Emily September 30, 2010 at 8:48 pm

Loved all the warm fall-ness of this post. Those oats look to die for, too. When I first saw the picture of the dinner rolls, I was reminded of the Pillsbury ones, so I would say, considering they’re vegan and homemade, that’s a really good comparison :) Bread-making is not my forte, but I would really love to improve!!


T October 1, 2010 at 8:21 am

Your rolls look delicious!

I thought I’d share a recipe with you that a friend gave me this week. I’m going to make them for Thanksgiving. Looks easy enough to make it vegan. I’ve never made rolls or biscuits before.

Sweet Potato Biscuits Recipe


Halley (Blunder Construction) October 3, 2010 at 10:09 am

Hey Angela! Nice Buns! :) But seriously, those dinner rolls are classic, elegant, and look soo soo tasty!


Bela Gupta October 5, 2010 at 1:17 am

Supah Dupah stuff!! i’m lovin it.. :)


Abby October 6, 2010 at 4:14 pm

I’ve been reading your blog a long time and never comment (I’m shy!) I’ve made many of your recipes and loved them all, but these rolls are SO GOOD I just had to comment! Thank you for posting the recipe. I’m trying to keep myself from eating the entire pan myself!


elle dub October 10, 2010 at 6:35 pm

Oh Angela. I just made the rolls tonight and there are only 3 survivors left. I am the worst baker on the planet, but these really weren’t difficult and they turned out beautiful. Thanks so much and keep up the great work. You’re my hero!


elaine July 8, 2012 at 7:29 am

with the pull apart rolls, has anyone tried them with gluten free flour?


Kai August 10, 2012 at 6:34 pm


You just made my day, literally! I seriously get addicted to dinner rolls, and I’ve been searching for that perfect vegan recipe. I’ll *try* not to devour the entire thing by myself in one sitting, but I can’t promise much.

Once I make this, I’m definitely posting it on my blog for sure and my picture of it to go along!


Jill November 15, 2012 at 8:17 pm

Anybody tried to freeze these? From the comments, it sounds like most have been eaten immediately, but I thought I’d ask ask I plan for Thanksgiving next week. Think they could be made ahead and frozen?


Mel November 17, 2012 at 10:38 pm

Made these tonight! They were delicious! Thank you :0)


David November 18, 2012 at 3:58 pm

Is it possible that the amount of flour is incorrect? It was about like runny oatmeal at first. I looked at a similar non-vegan dinner rolls recipe, and for 1c. water, it called for a 3-1/4 flour. I added another cup, and the dough appears just right. I’d want you to be sure there isn’t a typo!


Angela (Oh She Glows) November 18, 2012 at 5:26 pm

Hi David, It’s possible that the amount of flour varies greatly depending on how you scoop the flour – in the future I will weigh my flour to be exact.


Caitlin November 20, 2012 at 10:12 am

These are delicious! I made a batch last night and plan to make some more for our big Thanksgiving feast. Thanks for such yummy vegan recipes!


Statch November 22, 2012 at 5:09 pm

I tried these today. I let the bread machine do the mixing and kneading work, and when I took the dough out after the first rising, it was very sticky and didn’t look like it had risen much. I went ahead and pulled it apart in (very sticky) dough balls — that didn’t look like balls at all — and put them in a pan for the 2d rising in the oven. They had filled in at the end of that, but still didn’t look like they had risen much. I decided to cook them anyway. They never did rise much, but the taste was wonderful!! The best rolls I’ve had in a long time. A very nice, yeasty taste with a slight chewiness…just what I was looking for.

Since another poster mentioned needing more flour to deal with the stickiness, I suspect it probably has something to do with the way we each measure flour. I normally spoon it loosely into the cup, then level it off, so maybe I didn’t end up with as much flour in the dough, even though I used the amount called for. I’d like to try it with more flour, but to tell the truth, these were so good that I may just do it the same way next time!


Angela (Oh She Glows) November 25, 2012 at 10:19 am

Yes you are probably right about the flour issue. I will be sure to weigh my flour in future bread recipes!


Statch November 25, 2012 at 8:34 pm

Thanks for the response! I made these again tonight, and used about 1/2 cup more flour, plus substituted white whole wheat flour for 1 cup of the flour. The dough was much less sticky, more like a standard bread dough, and they rose a lot more. What’s funny is that my husband liked these better, but I actually preferred the way they tasted the first time when the dough was so sticky – more yeasty and tender than fluffy. Either way, though, it’s a great recipe, and I’ll definitely be adding them to my rotating list of recipes.


Jonathan Miller November 23, 2012 at 3:11 am

Made these to take to Thanksgiving dinner, and they were a big hit. Thanks so much for posting the recipe and the great photos. Will definitely be making them again!


Melissa November 24, 2012 at 12:30 pm

I made these rolls for Thanksgiving this year and they were great! I ate the leftovers with the gravy from the “Cozy Millet Bowl with Mushroom Gravy and Kale” (I blended the mixture minus the millet and kale.) I have been craving some good ol’ down home southern biscuits and gravy; this really hit the spot!


AnnR November 26, 2012 at 9:11 pm

Anyone who has never made bread should start with these rolls. These were so easy and were perfect for Thanksgiving. They looked like they came straight from a bakery. Nobody believed they were vegan, which means they were a big hit with my family! The only change I made was to double the recipe, making 24 rolls which fit nicely into a small roasting pan (maybe 11×14?). I baked them for 14 minutes the night before Thanksgiving, then reheated them for an additional 10 minutes right before serving. Absolutely delicious! Thanks for helping me remain vegan through Thanksgiving without temptation.


Angela (Oh She Glows) November 27, 2012 at 9:16 am

Thanks for the feedback Ann!


Khaleed December 25, 2012 at 12:43 pm

Fantastic Results. Although I made some variations. I am diabetic and decided to use a mixture of Spelt and All purpose white flour (1/2 spelt and 1/2 white), Instead of 2 tablespoons of sugar, I used 2 teaspoons of sugar and 1 Tablespoon of butter. I did not use any egg replacers. This variation still produced soft fluffy results


Marsha March 31, 2013 at 1:39 pm

Thank you for the comment about spelt flour. I was wondering about that.


Chanel December 25, 2012 at 9:36 pm

I made this recipe tonight for x-mas dinner and it was delicious. However, I used a tbsp of ground flaxseed mixed with 3 tbsp of water instead of egg replacer. The recipe was too runny so I added a little extra flour. I will be using this recipe for all future rolls.


Khaleed December 27, 2012 at 1:04 pm

Fantastic Results, Although I changed your recipe a little. I am diabetic.I decided to use a mixture of Spelt Flour and All purpose Flour (1/2 and 1/2) and 2 teaspooons of sugar. The other ingredients remain the same. I did not use any egg replacer. I got 9 rolls on my first attempt.


VirtuousRee January 29, 2013 at 4:33 pm

I’ve never made bread from scratch before except cornbread. But after discovering this recipe, I am on batch number 4! They’re soft and delicious. My husband loves them! Thanks for sharing! :0)


Meaghan February 4, 2013 at 12:17 am

I made these tonight and they were delicious! The only issue that I had was that the dough remained liquid after I finished mixing all of the ingredients together. I had to add almost another cup and a half of flour to the mixture in order to form a dough consistency that was able to be kneaded. After adding a bit more flour, the dough came together and rose perfectly! My dinner guests loved these rolls and kept asking for more!


Stephanie March 13, 2013 at 1:25 pm

Thanks for this! I tried this last night and while I thought it was pretty good, it did seem a little gummy. Just wondering if if was because the dough was quite sticky (like others have mentioned), but I chose to bake as-is OR perhaps because I let the dough rise for a few hours (rather than 30 min) for each rise (sorry, I had small kids to tend to). ThAnks for all your hard work! You are a godsend to my multiple-allergic kiddo!


VeganGypsy March 18, 2013 at 8:55 pm

Oh, my goodness, these were fantastic! I’ve been so afraid to try my hand at any vegan baking, much less the dinner roll, yet the success of this recipe has given me courage! Thank you!


Tina March 26, 2013 at 1:23 am

Just made these and they were amazing!!! My bf was so impressed! Followed the recipe to a tee! Thank you for sharing!


Marsha April 1, 2013 at 1:29 pm

I made these with 1 cup spelt flour, 1 cup whole wheat pastry flour and 1/4 cup vital wheat gluten. I also subbed honey for the sugar. They turned out wonderful.


Heather June 29, 2013 at 1:53 pm

I know I’m late to the party, but after seeing these photos, I had to try to make my own dinner rolls! Here’s where things get complicated:

I was really excited while following the recipe, however, when I was supposed to make them into balls, it didn’t expand and the mix was very runny. I added a little bit more flour and took it to the oven as instructed, but it came out really hard. “No biggie,” I thought. “I’ll just try again!”

And I did, following the recipe closely and without changing a thing (well, actually I used flax seeds as my egg substitute but I think that’s fine). It didn’t expand and it was still very runny, but I took it to the oven anyways… Result: not as hard as the first one, but still hard and not at all fluffy…

What the hell am I doing wrong? :[


Angela (Oh She Glows) July 1, 2013 at 7:42 am

Hi Heather, I’m sorry for your troubles! My guess is that it was the flax substitute – the egg replacer has leavening agents it it that would help the rolls rise.


Jill October 20, 2013 at 8:39 pm

I got to this blog through a link to vegan recipes.
This roll recipe has yeast —
was the site meant to link through to
some other vegan roll recipe?


Lorraine Kriski October 28, 2013 at 7:52 pm

I just made the vegan White Dinner Rolls….OMG! They came out fantastic!! Loved your hint about proofing with the oven light. The finished product was amazing…I still can’t believe made something so fabulous. Great recipe!


Heather November 8, 2013 at 7:34 pm

These are sooo good! I am going to be making these for Thanksgiving. Thanks for sharing:)


Gianna smith November 17, 2013 at 8:56 pm

I just made these to test the recipe for thanksgiving and they came out beautifully. I followed your recipe exactly. (Except one thing, before the final rise in the pie pan, I combined earth balance, thyme, and garlic powder in a small bowl and tossed each dough ball in this mixture before putting in the pan. While the thyme and garlic flavor turned out great, next time I will just brush it over the top instead of coating the entire dough balls, because too much earth balance settled to the bottom of the pan, frying the bottoms a bit like a skillet bread.) but, they are absolutely lovely and you are a life saver, thank you!


Juliana November 23, 2013 at 5:12 pm

These rolls look delicious, and I’ve decided to make them for Thanksgiving. Doing a test run today and am wondering if you think these could be frozen after baking, and reheated? I only have one oven so I would love to make these ahead of time, but stillbe able to serve them warm.


Aundreanna November 24, 2013 at 4:28 am

If I’m using the container of earth balance instead of the sticks how much would I use? I’ve never seen the sticks where I live so I don’t even know how big they are. Thank you :)


AnnR November 25, 2013 at 4:07 pm

I just wanted to say thanks again for this recipe. I made these rolls last year for my first vegan Thanksgiving. Yesterday my sister-in-law and I were planning our Thanksgiving menu for this year, and my brother-in-law said “I don’t care what anyone else makes, but you have to make the dinner rolls that you made last year!” Great praise from a non-vegan!


Heidi November 27, 2013 at 2:09 pm

I’m wondering if I could simply use 1 egg in the dinner roll recipe, rather than the egg replacer? They look so fluffy and warm! Yummm


imagine7generations November 28, 2013 at 2:37 am

Just made these, they are beautiful, tasty and low fat. The biscuits I have made before needed much more earth balance and even after baking needed something on top, more earth balance and/or jelly etc. But these are great as they are. Thank you for the recipe! :)


Sheri November 29, 2013 at 6:50 am

I made the rolls for Thanksgiving! OMG ! Soo delicious! A total hit with all my guests! Thank you!!!


Lizzy November 29, 2013 at 7:00 pm

I just pulled a batch of these out of the oven. I’ve been needing this recipe for years! They are divine! Not sure how to stop myself from eating them all right NOW!


merrittj1 February 9, 2014 at 7:04 pm

Made this tonight with Multi-Grain Flour from Con Agra foods. They were great, very soft and fluffy. Ate with a bit of honey, will be making these again.


Mindy May 7, 2014 at 12:59 pm

I used 1 tbsp flax plus 3 tbsp water to replace the “egg replacer.” I was a bit concerned when the dough was super sticky…. but they turned out GREAT!


April May 8, 2014 at 11:15 am

Sorry if this is a silly question;I’m new to vegan baking. Can margarine be substituted for dairy-free butter/Earth Balance?


Terra May 27, 2014 at 5:12 pm

these look pretty amazing. I did some swapping of ingredients. almond milk whole wheat flour and flax egg. we will see how it turns out!

I have made variations of lota of your recipes and have recently opened up a new blog, with credit, would I be able to post my varietions?


Sheila ack June 15, 2014 at 10:41 am

Just wanted to say thanks for the recipe. I make these every week.i make them a little bigger if i want veggie burger size. But i like this size for sliders. I use flax egg and it works great! Thanks again!


Brenda Hines October 22, 2014 at 7:01 pm

My grand daughter can no longer eat meat, eggs or dairy. We are in the learning stage of cooking vegan. The egg replacer…what is in it and where do you buy it. Can you share a name brand?
Thanks for any help.


Angela (Oh She Glows) October 25, 2014 at 12:50 pm

Hi Brenda,

I used to use EnerG Egg Replacer, these days I tend to use flax eggs depending on the recipe.


Amanda November 18, 2014 at 2:01 pm

Might I ask how well these dinner rolls keep? They look perfect for me to bring to Thanksgiving, so I’m wondering if they are okay to make on the Tuesday before? Do they do well freezing? I’d hate to ruin fluffy rolls by keeping them too long!
Love your work, btw.


Ashley November 26, 2014 at 10:54 pm

Well I never really comment on these types of things, but I made these for thanksgiving this year and they are AMAZING! I can not believe how light and airy they are, so so tasty! I can not wait for my family to taste them tomorrow!


Amanda November 20, 2015 at 7:23 pm

Ok I have just tried making these as well as making Minimalist Bakers version a couple times. My husband and I are very capable at baking and cooking and yet this recipe makes me never want to cook again. Every time I have tried to make vegan rolls the dough is so sticky that it is IMPOSSIBLE to get it off your hands much less get it into balls inside a pan successfully. I followed your recipe to a T and yet I had the same results. I thought maybe your recipe would produce a different result than Minimalist Baker’s but both recipes gave the same sticky mess of a result. Is it supposed to be sticky? What is the deal?


Richard Shewmaker November 26, 2015 at 12:03 am

I don’t understand the problem. Some of the finest breads in the world are made with only flour, water, yeast, and salt. They aren’t usually labeled “vegan,” but they fit the requirements just the same. French baguettes, bagels, sourdough bread, hard rolls, etc. are all “vegan.” There is nothing about vegan bread dough that is sticky just because it’s vegan. The problem is somewhere in your method, probably poor kneading technique. Get a simple device called a “bench scraper,” and use it to turn the wet dough over on itself repeatedly to begin kneading. Spray your hands with Pam if you are kneading a particularly sticky dough. If the dough is still sticky when it’s time to form the rolls, something is seriously wrong with it and there’s been a mistake somewhere.


Callie Knoblauch November 24, 2015 at 1:08 pm

Can you make these fluffy white rolls a day ahead?


Emily November 24, 2015 at 9:59 pm

These look just like my great grandma’s dinner rolls which were amazing! I’m planning on making them for Thanksgiving and I was wondering, can I make the dough up the night before and then bake the rolls the day after?


Courtney November 25, 2015 at 8:57 pm

I made these last night, and I’m being forced to make them again! Thank you for this recipe!!!


Richard Shewmaker November 25, 2015 at 11:41 pm

I’m no vegan, but I am a bread baker, and I can greatly improve this recipe and keep it vegan. Forget the egg replacer . . . only egg will serve the function of the ingredient in bread, but it’s not really necessary anyway. Leave it out. As far as the ” Earth Balance Buttery Stick” goes, what little butter flavor a mere two tablespoons would impart would not be detectable. Fat is useful in the recipe for texture, and a vegetable oil of your choice will serve the purpose just fine. Replacing 1/2 cup of the flour with instant potato flakes will make the rolls light and fluffy. Don’t bother with “a warm place” for the first rise. A slower rise at a cooler temperature allows the yeast and natural bacteria to develop complex flavor. Let the dough double no matter how long it takes–probably one to one and a half hours. When forming the rolls, roll them with a circular motion on the counter until each has a tight skin all over. I like Pam spray to prepare the pan, but oil will do. Now comes the most important advice–do all this the night before you intend to serve the rolls. Cover the rolls in the pan with plastic wrap and put them into the refrigerator immediately, They will raise there. One hour before you are ready to bake (while the oven is pre-heating) set them out on the counter to come to room temperature. They will raise even more in the oven. Let them brown more than in these pictures. Enjoy.


Cere November 23, 2016 at 11:22 pm

This response is so incredibly rude.


sorriso November 26, 2015 at 12:33 pm

This look really good and I wanted to work – But it didn’t work out for me.
Following the steps exact — between step 3 and 4 was the problem. The doe was not suitable to roll and balls. It was very sticky. I’ll have to find another way of making these beauties.

Best of luck to anyone else!


Sophie November 26, 2015 at 5:40 pm

I tried making these for thanksgiving and before they rose for the first time, the dough was wet and sticky and not at all like the picture, even after adding about 1/2 cup more flour. I let rise for 45 mins, then did my best to knead it for around 20 mins, adding a tiny bit more flour. Still very sticky, I tried to “shape” them into sections then let rise at least an hour more and they did not rise, they turned into pancakes. What did I do wrong? :(


Angela (Oh She Glows) November 27, 2015 at 10:48 am

Hi Sophie, Oh gosh I’m so sorry this happened! I’m really not sure why this would’ve happened to you as we’ve had a lot of great feedback on it. Was it a new package of yeast that you opened? I’m wondering if it was inactive.


Sophie November 27, 2015 at 1:50 pm

Well, not sure what it was but after it rose for about 2 more hours and then got baked, they turned out fine and tasted great!


Monika March 27, 2016 at 1:43 pm

These came out absolutely DELICIOUS!!!! Made them for easter dinner and had to use every ounce of will power not to eat them before guests came.

I used flax egg instead of the egg replacer product. It came out great and I actually love the little specks of brown!


Angela Liddon March 28, 2016 at 1:54 pm

Hi Monika, so happy to hear the recipe was a hit! Glad you enjoyed the rolls. :)


Shelli January 14, 2017 at 11:30 am

My dough always ends up being more like a unit of goo than able to make individual balls. The bread still tates good at the end, which i guess is the most important part, but it would be nice if it looked nice. Any thoughts? I did notice that my egg replacer called for 1tbs egg replacer to 2 tbs water….I followed your recipe instead. Maybe next time I’ll try it their way? But would that even help? I’m not sure. Thanks!
Despite all that, these really are quite yummy. Who doesn’t love a giant dinner roll?!


Hester July 15, 2017 at 4:51 pm

hm, I had the same problem that it looks like other people were having; the dough was wet and sticky after its first rise, and even after adding more flour it was not enough to make substantial balls of dough. I proofed the yeast (from a container I have just recently used) so I’m pretty sure that wasn’t the issue. I followed the recipe where it says to only use 1 tsp of egg replacement powder instead of the 1 tbsp that the box recommends. I’m not sure if that was the problem, but I’ve made pull-apart rolls in the past and never had any issues so maybe that’s it.


Becky October 20, 2017 at 3:14 pm

This is my favorite roll recipe! I’ve always made it with a flax egg (1 TB flax + 2.5 TB water) and it works quite nicely. A note for anyone looking to make a half-recipe: these work great in muffin tins! Obviously they aren’t pull-apart rolls anymore, but it’s easy to cut the recipe down to make 4 or 6 rolls. I’ve found that, even if I’m making a full recipe, I prefer them cooked in muffin tins.


Angela (Oh She Glows) October 20, 2017 at 8:00 pm

I love your tips Becky, thanks for sharing! The muffin tins work so well, don’t they?


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