These vegan dinner rolls are light, fluffy, and packed with buttery flavor! The perfect accompaniment to all kinds of special dinners. You'd never guess these rolls were dairy-free!
- 1 cup unsweetened and unflavored non-dairy milk, warmed to 100°F to 110°F
- 2 tablespoons maple syrup
- 1 (¼ ounce or 2 ¼ teaspoon) package active dry yeast
- 3 cups all-purpose flour, divided (plus up to ½ cup for kneading)
- 1 teaspoon salt
- ¼ cup vegan butter, melted and cooled to below 110°F, plus more for brushing
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Whisk the milk, maple syrup, and yeast together in a small container or liquid measuring cup. Set it aside for a few minutes, until frothy.
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While the yeast mixture sits, whisk 2 cups of the flour together with the salt in a large mixing bowl.
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Whisk in the butter and milk mixture into the flour mixture, then whisk in the remaining cup of flour to form a soft dough.
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Turn the dough onto a lightly floured work surface and knead it for 4 to 5 minutes, just until smooth and elastic.
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Place the dough into a lightly oiled mixing bowl, cover it with a damp towel, and place it in a warm spot to rise until doubled in size, 1 to 2 hours.
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After the dough has risen, lightly oil a 9 x 13 inch baking dish. Punch the dough down and divide it into 15 equal pieces.
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Arrange the dough balls in the baking dish (in 5 rows, each having 3 dough balls) and cover it with a damp tea towel. Place the dish in a warm spot and allow the rolls to rise until puffy and touching each other, 30 to 60 minutes.
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Preheat the oven to 375°F. Once the oven is hot, place the baking dish inside and bake the rolls until lightly browned and crusty on top, about 20 minutes.
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Transfer the baking dish to a cooling rack and let the rolls cool for a bit before brushing the tops with butter.
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Use a knife to cut the rolls apart. Serve.