Easy No Knead Vegan Dinner Rolls
Author:The easiest pillowy soft Vegan Dinner Rolls! This simple no-knead recipe is ridiculously easy and the rolls are buttery, fluffy, golden, and unbelievably delicious. You don't need a mixer and you can even prep them and store in the fridge for up to 24 hours before baking!
Ingredients
- 4½ cups (562 grams) all purpose or bread flour , plus a little extra for dusting (in the UK you need to use strong flour)
- 4 teaspoons (12 grams) instant/fast yeast , for active yeast see recipe notes
- 2 teaspoons (10 grams) fine sea salt
- 1¼ cup (300 mls) unsweetened & unflavored dairy-free milk , soy milk gives the best results
- 1 cup (240 ml) water , no need to warm it
- ⅓ cup (80 ml) melted dairy-free butter , make sure it's not hot when you add it
- 4 tablespoons cane or white sugar
For brushing after baking
- 1 tablespoon (15 ml) melted vegan butter , or omit the maple syrup & use 2 tablespoons melted butter.
- 1 tablespoon (15 ml) maple syrup , real not pancake syrup! (or omit and use an extra tablespoon of melted butter)
INSTRUCTIONS
- Add the flour, yeast, sugar, and salt to a large mixing bowl. Whisk or stir to combine.
- Make a well in the center. Add the melted butter, dairy-free milk, and water. Mix well with a wooden spoon or spatula until you can't see any dry flour and a shaggy looking, thick and sticky dough is formed.
- Wet a clean dish towel, wring it out, and cover the bowl with it.
- Now you have choices. You can leave it on the counter at room temperature (about 20 ℃ or 68 ℉) for anything between 4 to 5 hours, or you can place it somewhere warm for 90 minutes to 2 hours. If you go the warm and quicker route I recommend turning your oven on high for 2 minutes (no longer), turn it off, then turn the oven light on. Then put the covered bowl of dough inside and don’t open the door again until it’s time to remove it. You can do the same with your tumble dryer. Run it on high for 2 minutes, then rest the bowl in the bottom on a folded towel and close the door.
- While you're waiting generously grease a 9 x 13-inch pan with vegan butter. (Glass/ceramic for softer rolls (my preference), or metal for slightly crustier rolls. (If you don't have one two 8-inch cake pans or cast iron skillets work ok too).
- Flour your hands and scrape the dough out onto a clean lightly floured surface. Shape into a rough ball. I do this by pulling the edges inward to the middle all around then turn it over so it’s seam side down. I show this in detail in my video.
- Use a sharp knife or a dough scraper to cut the dough into 15 pieces (about 78 grams each if you want to be exact) then roll it into balls. For the best dinner rolls it’s important to get a nice taut surface so they rise well. Take them one at a time and place them on your floured surface. Pinch a piece from the edge and pull it into the middle. Keep doing this all the way around until it's all gathered up and feeling taut and round. Then flip it over and roll it briefly to form a nice ball with your hands. Use flour as necessary to stop any sticking. Again I show this in detail in my video.
- Place the rolls into your lined dish seam side down. Space them out 5 down the long side and 3 across. Cover again with the damp dish towel (re-wet it if necessary).
- At this point, you can cover the dish with cling wrap or a tight lid and refrigerate for anything from 4 hours to 24 hours. When ready take it out to warm slightly for 30 minutes then proceed with the next steps.
- Or if you want to bake them now move an oven shelf to the lower part of the oven and preheat to 350°F (175℃). Place the covered rolls on your stovetop (or very near) and leave them there for 35 to 40 minutes.
- Place the rolls in the oven and bake for 22 to 25 minutes rotating the pan halfway through. When done they will be nicely golden on top. The time will vary slightly depending on whether you bake in glass, ceramic, light, or dark metal, so keep an eye on them towards the end.
- While they are baking mix the melted butter and maple syrup together to make a glaze. If you are not using maple syrup you might need a little extra melted butter. I highly recommend using the maple/butter mixture if possible for the best flavor and appearance.
- Remove the rolls from the oven, and immediately brush generously with the glaze. Allow the rolls to cool for a few minutes before serving or if you need to keep them warm while finishing off other things cover with a clean dish towel and they will stay warm for about 20 minutes.
NOTES
If using active yeast activate the yeast with some water and sugar from the recipe. Don't use any extra. Activate, and then continue with the recipe as written.
As with most homemade bread, these rolls are best on the day they are baked. Leftovers can be stored wrapped at room temperature. They stay soft for a few days and can be individually reheated for 20 seconds or so in a microwave. Or place the rolls snugly together in a baking dish and reheat for 10 minutes or so at 350℉ (175℃). Keeping them snug leaves the sides of the rolls softer than if separated on a baking sheet which will result in a slightly crisper outside. If you want to you can make a little more glaze and brush them again so they get those nice shiny tops.
NUTRITION
Serving: 1roll | Calories: 197kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 256mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 0.003mg | Calcium: 33mg | Iron: 2mg
