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.
This is the short list of ingredients you need to make these simple and fluffy vegan dinner rolls. No complications!
- 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 (agave syrup, or cane sugar)
- Rosemary (optional).
Dissolve the dry yeast in one cup of almond milk along with the agave syrup and let it rest for 10 minutes.
In a large bowl, mix the melted butter and all the flour.
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.
On a lightly floured surface, make small golf-sized dough balls. Leave them in a lightly greased bowl, or even better, on the baking sheet where you plan to bake your vegan dinner rolls.
Then cover the dinner rolls with plastic wrap until they look are doubled in size.
Let the dough rise until they have a soccer ball-like shape
Bake for 25 minutes. Serve warm.
We like eating these beautiful and tasty vegan bread buns with this Spiced Cranberry Sauce. They are equally good to pair with savory and sweet dishes.
Learn more about the Benefits of Rosemary.
Don't forget to try this Easy Bread Loaf recipe, the Italian Classic Pagnotta Bread, for your everyday breakfast.
Our suggested Vegan Christmas Menu Post
- Green Beans with Flaked Toasted Almonds
- Vegan Vegetable Casserole Casserole
- Onions Stuffed with Porcini Mushrooms and Christmas Stuffing
- Homemade Festive Spiced Cranberry Sauce
- White Truffled Mashed Potatoes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Christmas Rosemary Bread Buns
- Lightly warm the milk, and add the yeast and the agave syrup. Let it rest for 10 minutes.¼ ounce dry yeast, 1 teaspoon agave syrup, 1 cup almond milk
- Mix. In a large bowl, mix the flour and vegan butter.3 cups flour, 4 tablespoons vegan butter
- Add the yeast milk and salt. Mix well.¼ ounce dry yeast, 1 teaspoon salt, 1 cup almond milk
- 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.4 tablespoons vegan butter
- Prepare a cake pan. Lightly grease a baking sheet for your rolls.4 tablespoons vegan butter
- 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.4 tablespoons vegan butter
- 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.3 rosemary sprigs
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