Dinner Rolls

Nut-free option

Growing up, we spent many dinners with our grandparents and they always served light and fluffy dinner rolls, which were the inspiration behind this recipe. These simple rolls are made easy with accessible ingredients that you can find at just about any grocery store.

PREP TIME: 25 minutes, plus inactive time for rising

COOK TIME: 20 to 24 minutes

YIELD: 12 rolls

INGREDIENTS:

For the Dough

• ½ cup (120 ml) warm water (heated to 100 to 110°F [37 to 43°C])
• 1 tsp + 1 tbsp (16 g) granulated sugar, divided
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 2¾ to 3¼ cups (343 to 406 g) all-purpose flour (spooned and leveled or weighed)
• 1 tsp salt
• ¼ cup (56 g) vegan butter, cut into 4 pieces, at room temperature (nut-free if needed)
• ½ cup (120 ml) plain, unsweetened soy milk

For Rising

• 1½ tsp (7 ml) canola oil

For Pan

• Vegan butter or nonstick cooking spray (nut-free if needed)

Topping

• 2 tbsp (28 g) vegan butter, melted (nut-free if needed)
• Flaky sea salt (optional)

INSTRUCTIONS:

1. In a small bowl, whisk together the warm water and 1 teaspoon of sugar. Sprinkle the yeast on top and whisk until mostly dissolved. Set aside for 5 to 10 minutes until the mixture foams.
2. In the bowl of a stand mixer fitted with the hook attachment (or in a large bowl), stir together 2¾ cups (343 g) of flour, salt, and the remaining tablespoon (12 g) of sugar. Add the room temperature vegan butter and beat until it incorporates into the flour. Alternatively, you can mix it with a rubber scraper or large wooden spoon—the butter should slightly break up into the flour, and some larger pieces can remain.
3. Once the yeast mixture is foamy, add it and the soy milk to the flour mixture. Beat the mixture on low speed or stir with a rubber scraper or wooden spoon, scraping the sides as needed, until you have a soft but manageable dough. Add more flour as needed (up to ½ cup or 62 g) to ensure the dough isn’t too sticky.
4. Either beat the dough in the stand mixer on low speed for 5 to 7 minutes, or transfer the dough to a lightly floured surface and knead by hand for 5 to 7 minutes, incorporating more flour as needed so that the dough isn’t sticky. The dough is ready when you gently press into it and it slowly bounces back.
5. Coat a large bowl with the canola oil. Form the dough into a ball and place it in the bowl. Turn to lightly coat the ball with oil. Cover the bowl with a clean towel. Let it rest in a warm place until the dough has doubled in size, about 1 hour.
6. Meanwhile, grease a 9 x 13–inch (23 x 33–cm) baking dish with vegan butter or nonstick spray.
7. Once the dough has doubled, punch into it to release any air bubbles. Divide it into 12 equal-sized balls. Evenly distribute the balls in the prepared pan. Lightly cover with a clean towel or plastic wrap and set aside until the balls of dough have doubled in size, 30 minutes to 1 hour.
8. Preheat the oven to 375°F (190°C) when the dough balls are close to being doubled in size.
9. Bake the rolls for 20 to 24 minutes, until they’re lightly golden brown on top.
10. Brush the melted vegan butter over the warm rolls. Sprinkle with flaky sea salt, if desired.