Easy vegan rolls you can put together with your stand mixer in a couple hours. No hand mixing, just stand mix ingredients together, proof twice, roll and enjoy. Made without any dairy or eggs, these rolls are a delicious, plant-based option perfect for any meal.
Simply:
- Add all ingredients to stand mixer
- Mix on speed 2-3 until combined
- Proof for 1 hour
- Shape dough rolls
- Proof for 30 mins
- Bake and enjoy!
What you’ll need
Ingredients
- 420g plain flour
- 1 tbsp sugar
- 1 tsp sugar
- 7g instant yeast
- 200ml water
- 35g nutelex
- 1 tbsp dried or fresh rosemary
Equipment
- Stand mixer
- Kitchen scales
- Butter knife
- Cling wrap
- Baking tray
Herb substitutes
If you don’t have fresh rosemary on hand, you can easily substitute it with dried herbs, either individually or in a blend. A mix of dried thyme, oregano, or basil can add a similar earthy flavor. You could also use a single dried herb like sage for a more distinct flavour. Just be mindful to use about half the amount of dried herbs as you would fresh, since dried herbs tend to have a more concentrated flavor.
How to store
Store baked rolls
These dinner rolls can be kept at room temperature on the counter for up to 5 days. Store them in an airtight container.
Store unbaked dough in fridge, until you’re ready to bake and enjoy fresh
You can store unbaked rolls in the fridge if you’re not ready to bake them just yet. After shaping the rolls, place them in a baking tray and cover with cling film, pop them in the fridge until you’re ready to uncover and bake!
The dough can be kept in the fridge for up to 48hrs before it begins to sour.
Store unbaked dough in the freezer
You can also freeze unbaked dough. Place the shaped rolls in a freezer-safe container (or a covered baking tray). Thaw the rolls for about 30mins before baking.
The dough can be stored in the freezer for up to a month.
The rundown
- Mix all ingredients in stand mixer on speed 2-3 for 2-5mins, until a smooth dough is made
- Roll dough into a loose ball, cover with tea towel and proof for 1hr or until dough has doubled
- Form rolls and proof for 20mins
- Dust with flour or glaze with your favourite plant milk
- Bake at 190c/375f for 15mins or until golden
How to proof dough
Proofing this dough is as simple as covering the bowl with a towel and placing in a warm spot until the dough has doubled. I like to leave the dough to proof in the oven with a bowl of freshly boiled water sitting on the lower rack (oven and light off, door closed). I find doing it this way speeds up the process without over proofing.
Vegan rosemary dinner rolls
Equipment
- Stand mixer
- Kitchen scales
- Butter knife
- Cling wrap
- Baking tray
Ingredients
- 420 g plain flour
- 1 tbsp sugar
- 1 tsp sugar
- 7 g instant yeast
- 200 ml water
- 35 g nutelex
- 1 tbsp dried or fresh rosemary
Instructions
- Mix all ingredients in stand mixer on speed 2-3 for 2-5mins, until a smooth dough is made
- Roll dough into a loose ball, cover with tea towel and proof for 1hr or until dough has doubled
- Form rolls and proof for 20mins
- Dust with flour or glaze with your favourite plant milk
- Bake at 190c/375f for 15mins or until golden
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