This is a really soft, fluffy vegan bread buns recipe. They are perfect for any occasion at the center of the table. These vegan dinner rolls are perfect for any vegan dinner, are quick to do, and freeze well.
Nothing like simple bread recipes. This one is as easy to make as our Rosemary focaccia bread and our Italian Artisan bread recipe.
We pair these vegan dinner rolls with the baked stuffed onions and spiced cranberry sauce.
Jump to:
💚 Why you will love them
- Fluffy & Soft
- Festive Aroma
- Versatile Pairing
- Easy to Make
- Freezes Well
🧾 Ingredients
This is the short list of ingredients to make these simple and fluffy beauties.
- Almond milk (or any other plant milk such as soy milk, rice milk, or oat milk)
- Dry yeast
- Melted Vegan butter or margarine (olive oil also works). Earth Balance is our dairy-free butter of choice.
- Bread flour
- Maple syrup
- Salt
- Rosemary (optional).
Substitutions
| Original Ingredient | Suggested Substitutions |
|---|---|
| Almond milk | Homemade Soy Milk, Oat Milk, Walnut Milk |
| Vegan Butter | Margarine or Olive Oil |
| Maple syrup | Agave syrup, date paste, or cane sugar |
| Flour | Whole Wheat Flour, Gluten-Free Flour Blend |
| Rosemary | Dried Rosemary, Thyme, Oregano |
🥢 Equipment
Round baking dish, scraper, measuring cups, and spoons.
🔪 Instructions
- Dissolve the dry yeast in one cup of almond milk and the agave syrup and let it rest for 10 minutes.
- Mix the melted butter and all the flour in a large bowl. Then, add the almond milk and yeast mixture to the mix and knead the dough.
- Knead dough until you obtain a firm but soft dough ball.
- Make small golf-sized dough balls on a lightly floured surface. Leave them in a lightly greased bowl or on the baking sheet where you plan to bake your buns. Then, add a Rosemary sprig and cover the dinner rolls with plastic wrap until they are doubled in size.
- Let the dough rise until it has a soccer ball-like shape. Bake for 25 minutes. Serve warm.
💡 Expert tips
The key to fluffy, soft buns lies in the proofing process.
Ensure your dough is placed in a warm, draft-free area for the first rise, allowing it to double in size. This usually takes about two hours, but for even fluffier buns, consider an overnight rise.
The second rise, after shaping the buns, is equally crucial. Allow them to puff up for about 10 minutes before baking. This double-proofing technique ensures a light texture and a beautiful rise in your buns, making them a delightful addition to any festive table.
Remember, patience is your secret ingredient here!
📖 Variations
Herb Medley Buns: Enhance the flavor by incorporating a blend of fresh herbs like thyme, oregano, and basil, along with rosemary. This variation offers a more complex and aromatic taste, perfect for those who love a herby touch.
Sweet Cranberry Orange Buns: For a sweet twist, add dried cranberries and orange zest to the dough. This combination brings a festive and fruity flavor, making the buns delightful for holiday breakfasts or brunches. I especially like Choclette's vegan hot cross buns, which are made with currants and apricot jam and are fantastic to serve during Easter festivities.
🥢 How to serve
For a real treat, try using these buns to whip up some vegan sloppy Joe sliders. They're a hit every time and a fun twist on a classic!
You can also have your focaccia as part of a vegan charcuterie board with spiced onions and spreads like our Lebanese hummus, roasted bell pepper Muhammara dip, Roasted red pepper hummus, and a Goddess Green Sauce.
❓FAQ
Absolutely! While the recipe might specify a particular type of baking dish, feel free to use whatever shape you have on hand. Round, square, or even a loaf pan can work. Just keep in mind that the shape of the dish can affect the baking time and the crust-to-soft interior ratio of your buns. For instance, using a loaf pan might mean a longer baking time and softer sides due to the buns being nestled together.
🥡 Storage
In the Fridge:
- Cooling: Allow the bread buns to cool completely before storing.
- Packaging: Place the cooled buns in an airtight container or wrap them securely in plastic wrap to maintain freshness.
- Refrigeration: Store in the refrigerator. The buns will stay fresh for up to a week.
Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the buns on a baking sheet and heat for about 5-10 minutes until warm.
- Microwave: For a quicker option, microwave the buns on high for 20-30 seconds or until warm.
Freezing and Reheating
Freezing:
- Cooling: Ensure the buns are completely cool before freezing to prevent ice crystal formation.
- Wrapping: Wrap each bun individually in plastic wrap or aluminum foil. This helps preserve their texture and flavor.
- Bagging: Place the wrapped buns in a heavy-duty freezer bag. Remove as much air as possible before sealing to prevent freezer burn.
- Freezing: Store in the freezer for up to 3 months.
Reheating from Frozen:
- Oven: Preheat your oven to 350°F (175°C). Unwrap the frozen buns and place them on a baking sheet. Bake for 10-15 minutes or until thoroughly warmed.
- Microwave: If you're in a hurry, you can microwave the unwrapped buns on high for 1-2 minutes, checking periodically to ensure they heat evenly.
📚 More vegan bread recipes
Try out these delicious plant-based bread recipes.
Our suggested Christmas vegan recipes
- Easy Green Beans with Almonds
- Vegan Vegetable Casserole
- Baked Stuffed Onions
- Spiced Cranberry Sauce
- Truffled Mashed Potatoes
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Vegan Bread Buns
Equipment
Ingredients
- 3 cups flour all-purpose, or bread flour
- 4 tablespoons vegan butter or margarine
- ¼ ounce dry yeast about 2 teaspoons
- 1 cup almond milk or any other vegetable milk. Almond Milk Recipe
- 3 sprig rosemary
- 1 teaspoon salt fine
- 1 teaspoon agave syrup or sugar
Directions
- Lightly warm the milk, and add the yeast and the agave syrup. Let it rest for 10 minutes.
- Mix. In a large bowl, mix the flour and vegan butter.
- Add the yeast milk and salt. Mix well.
- Knead until a smooth elastic dough forms, for about 20 minutes.
- Brush the dough with vegan butter, cover the bowl with a plastic wrap, and set it somewhere warm to rise for two hours until it’s doubled in size. I like to let it rise overnight for them to get fluffier.
- Prepare a cake pan. Lightly grease a baking sheet for your rolls.
- Knead the dough for another two minutes and then start forming your 1-inch diameter buns. Take off pieces of the dough and create balls by pulling the edges down so that the top becomes smooth.
- Layout the buns on your baking pan, brushing them with extra margarine, leaving some room between them to allow them to rise.
- Cover again with the same plastic wrap and allow the rolls to rise again for around 10 minutes.
- Preheat the oven to 450 ºF (220 ºC).
- Bake. When it’s finished its second rising, brush with bread margarine, put some rosemary sprigs on it and bake for 25 minutes, until the rolls are golden on top.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
nancy
can we talk about how pretty this bread is? WOW!
Gus
Thank you, Nancy! The best part of it is that it is pretty effortless to make!
Biana
These rosemary bread buns look amazing,a perfect dinner side dish.
Gus
Thank you for your review Biana. We're so happy to hear that our rosemary bread buns are a hit with you and your family!
Andrea
These buns look fabulous. I love the flavor too. Will go great on the holiday table.
Suzy
These were incredible! Super easy to make and they went great with potato soup!
Denay DeGuzman
These beautiful buns are so fluffy and delicious! I made this recipe last night and they were all gobbled up quickly. Saving this recipe for Thanksgiving and Christmas.
Elle @ Spice and Life
Hard to resist this recipe! Tastes delicious, easy to make and it looks pretty... very little else one can look for in a recipe! Thank you for sharing!
kushigalu
What a great recipe.this vegan version of bun looks delicious. Thanks for sharing
Maria
This is the perfect vegan bread that I'm looking for! Thanks for sharing this, its quiet simple to make and it look sooo fresh. I also think this would suit well with porcini stuffing.
Dannii
I adore rosemary and this freshly baked bread looks amazing.
Anjali
I couldn't believe how simple these buns were to make and that they were vegan too! They were soft, fluffy and the perfect side dish for our dinner this evening!
Taly
El pan más rico que he comido en mi vida!
Y de verdad, super esponjoso!
Jesse-Gabriel
Ich habe heute euren Blog entdeckt, ich bin begeistern, richtig toll finde ich auch, dass man die Rezepte auch in Gramm Angaben umrechnen kann.
Vielen Dank und viele Grüße,
Jesse-Gabriel
P.S.: Gleich Abonniert
Gus
Cool! Wie gut, dass dir unser Blog gefallen hat! Ich liebe es, verschiedene Maßeinheiten verwenden zu können, und ich weiß auch, dass es eine Funktion ist, die es für mehr Menschen auf der Welt wie Deutschland geeigneter macht! Ich liebe dein Land! Ich habe 2019 eine Saison lang Deutsch gelernt!
Danke fürs Abonnieren!
Graciela
Exquisto!!!!!! y muy facil de hacer.
Gus
Qué bueno que te gustó! 🙂 Son de nuestros panes fáciles favoritos!
Sari
It was so easy and a show stopper with the family!!! They ate it in 2 secs! Thank u for posting this!
Sarai
super easy and tasty and it was a show stopper with the fam! Thank u for posting this recipe ????????
noelia
You are the best. I am inlove with this recipe. ????