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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{ 23 comments… read them below or add one }

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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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