Filed Under: Bread | Vegan

Vegan Butter Rolls

Recipe By Tessa Arias
  |  
October 8th, 2014

The bread flour helps create nice, perfectly round, soft yet chewy rolls. You can use all-purpose flour, but bread flour is the best here!

Yield: 15 rolls

Prep Time: 15 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: So buttery and comforting.
Texture: Tender, soft, fluffy, and satisfying. I seriously can’t believe these have no dairy or eggs in them!
Ease: Super easy yet impressive.
Appearance: No one would pass up one of these golden brown heavenly rolls.
Pros: Wonderful vegan twist on a favorite dinnertime staple. These would work perfectly for any Thanksgiving celebration.
Cons: None!
Would I make this again? Absolutely.

This post and the #Switch2STAR recipe contest are sponsored by STAR Fine Foods. All opinions are my own.

Vegan Butter Rolls - you won't miss the butter or dairy at all!! No one will know it's vegan!

You guys know I love baking homemade bread all the time. I’ve shared many bread recipes over the years because I find making something so wonderful with just a few staple ingredients to be quite an amazing and even therapeutic adventure. Plus I know homemade bread baking is daunting for lots of people, and I want to demystify the idea that baking bread is hard and help make your life more delicious! Not to mention Thanksgiving and all the end of year holidays are right around the corner, so I know you’ll be needing some go-to bread recipes!

I get many requests for either dairy-free recipes or vegan recipes, so that is exactly what I’m sharing with you today! Most bread roll recipes, including my Ultimate Dinner Roll recipe, contain butter, milk, and eggs. Today’s recipe instead includes butter-flavored olive oil and dairy-free milk (I used almond milk) and they still taste amazing! Have you tried STAR’s Butter Flavored Olive Oil? When STAR sent me some months ago, I’ll admit that I was quite skeptical. To my happy surprise, the stuff tastes fabulous AND you get all the benefits of using olive oil.

Vegan Butter Rolls - you won't miss the butter or dairy at all!! No one will know it's vegan!

I love to use it on popcorn, to sauté food like shrimp and veggies in, and I’ve come to love it in baked goods like these Vegan Butter Rolls. Check to see which local Walmart has the oil on hand so you can pick up a bottle and try for yourself!

Vegan Butter Rolls - you won't miss the butter or dairy at all!! No one will know it's vegan!

If you make these Vegan Butter Rolls, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Make-Ahead

To make the dough ahead: After you shape the rolls but before rising, you can cover and refrigerate the rolls overnight. Remove from the fridge and let sit at room temperature for about 1 1/2 hours, or until puffy, before proceeding with baking as written.

To make the baked rolls ahead: Bake the rolls normally and let cool completely. Wrap all the rolls tightly in foil then place in a resealable bag. Freeze up to 1 month. Take the foil-wrapped rolls out of the freezer bag and loosen the foil. Place the loosely-wrapped package of rolls directly on an oven rack and bake at 300°F for 20 to 25 minutes, until the rolls are piping hot to the touch and warm all the way through. Serve these rolls immediately and while still warm as they tend to become dry once cooled. Do not reheat.

This post and the #Switch2STAR recipe contest are sponsored by STAR Fine Foods. All opinions are my own.

How to make
Vegan Butter Rolls

Yield: 15 rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Time 1 hour 30 minutes
Total Time: 2 hours 5 minutes
The bread flour helps create nice, perfectly round, soft yet chewy rolls. You can use all-purpose flour, but bread flour is the best here!

Ingredients

  • 1/2 cup lukewarm water
  • 1 1/4 cups warm almond, soy, or dairy milk (100 – 110°F)
  • 4 tablespoons STAR Butter Flavored Olive Oil, divided
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 4 1/2 cups (20 ounces) bread flour

Directions

  1. Combine the water, milk, 2 tablespoons of the STAR Butter Flavored Olive Oil, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until combined. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft and smooth ball of dough is formed. The dough should feel elastic and tacky to the touch. Only add a tablespoon or two of additional flour if the dough is extremely sticky.
  2. Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
  3. Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush all over with the remaining 2 tablespoons of STAR Butter Flavored Olive Oil. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
  4. Meanwhile, preheat the oven to 375°F.
  5. Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.

Recipe Notes

The bread flour helps create nice, perfectly round, soft yet chewy rolls. You can use all-purpose flour, but bread flour is the best here!
Course: Side Dish
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Allen Vergakis — October 8, 2014 at 4:12 am

    Please do not take me as being fresh, but a gentleman. I cannot resist, you sure are pretty.

  2. #
    Traci Planinshek — October 8, 2014 at 4:25 am

    Is there one point that I can put dough into the refrigerator over night to continue the recipe the next day. I teach a class and I try it at all different points but was looking for your input?

    • #
      Tessa — October 8, 2014 at 7:41 am

      The easiest way would be after you shape the rolls but before rising, you can cover and refrigerate the rolls overnight. Remove from the fridge and let sit at room temperature for about 1 1/2 hours, or until puffy, before proceeding with baking as written.

  3. #
    Amy — October 8, 2014 at 6:31 am

    Does the yeast need to proof/slurry at all before adding the flour?

    Also, can the rolls be made and then frozen, to be served at a later date? This would be great for Thanksgiving, especially if I could make them a few weeks in advance.

    This recipe looks great!

    • #
      Tessa — October 8, 2014 at 7:42 am

      No it doesn’t, this recipe calls for instant yeast which does not require proofing!

      To bake ahead of time: Bake the rolls normally and let cool completely. Wrap all the rolls tightly in foil then place in a resealable bag. Freeze up to 1 month. Take the foil-wrapped rolls out of the freezer bag and loosen the foil. Place the loosely-wrapped package of rolls directly on an oven rack and bake at 300°F for 20 to 25 minutes, until the rolls are piping hot to the touch and warm all the way through. Serve these rolls immediately and while still warm as they tend to become dry once cooled. Do not reheat.

  4. #
    Cookin Canuck — October 8, 2014 at 7:56 am

    I’m so curious to try this olive oil. Butter flavor with the benefits of olive oil…sounds like a good deal to me. These rolls are gorgeous!

  5. #
    Gaby — October 8, 2014 at 3:52 pm

    Can’t wait to try this buttery olive oil, so perfect for homemade bread!

  6. #
    Gina @ Running to the Kitchen — October 8, 2014 at 7:30 pm

    These look SO perfect. I want like 10 now 🙂

  7. #
    Michelle — October 9, 2014 at 1:47 pm

    As a vegan I am so excited to see this post! I love your creativity in the kitchen and am a big fan of your baking guides, so I hope to see more of these awesome vegan friendly recipes in the future. 🙂

  8. #
    [email protected] — October 11, 2014 at 11:09 am

    I am not vegan, but I love a good bread recipe, vegan or not. The texture looks prefect!

  9. #
    Diane {Created by Diane} — October 12, 2014 at 10:57 am

    These rolls look so wonderful, I need to make them pronto!

  10. #
    Lori @ RecipeGirl — October 13, 2014 at 7:52 pm

    These rolls are going on my must-try soon list!

  11. #
    Elizabeth — November 9, 2014 at 10:23 am

    Is it possible to make these gluten free?

    • #
      Tessa — November 9, 2014 at 7:15 pm

      I don’t know, I don’t bake gluten-free bread.

  12. #
    AL&Becky — November 14, 2014 at 4:35 pm

    I do love the recipe but right under it says sponsored by Marie Callenders, one of the most fatty chemical filled foods in the quick meal market.

  13. #
    Chris — November 28, 2014 at 9:50 pm

    I baked these rolls for thanksgiving this year and they turned out to be delisioso! I did have some struggles along the way though… as I don’t have an electric mixer, I mixed by hand. I kept adding flour but the dough seemed over-floured after 4 cups. I din’t end up putting all of the flour in because it wasn’t tacky anymore and it didn’t seem like it would take anymore.

    After that, I had problems with the dough rising. I left it in the room, lightly covered as your instructions stated, and it grew slightly but definitely not double. I left it for slightly longer than it called for but didn’t have time to wait any longer. The dough balls barely rose as well. I’m not sure if it was the due to insufficient mixing (I am very much an amateur, but I tried folding/kneading for as long as seemed necessary) or to the flour, but it just wouldn’t rise.

    Regardless of all that though, the rolls tasted delicious, and had a nice texture, if a little dense. But hey, I like dense bread too so I was happy with the result 🙂

    Thanks for the recipe, I’ll try again, hopefully with a mixer and better results!

  14. #
    Rashmi — April 29, 2015 at 1:44 am

    Wow ! I always made bread rolls using butter & milk. Can I make them wholewheat ? Also we don’t get the Star Olive butter in Hong Kong. What do I use ?

  15. #
    Anna — November 26, 2015 at 2:46 pm

    delicious!!!!!!!!!!!!!

  16. #
    Anna — November 26, 2015 at 2:48 pm

    happy turkey day! (made these rolls for thanksgiving, and i LOVED it!) 🙂

  17. #
    Anna — November 26, 2015 at 2:51 pm

    😉

  18. #
    Anna — November 26, 2015 at 2:51 pm

    <3

  19. #
    Anna — November 26, 2015 at 2:57 pm

    finally something 100 percent VEGAN! 🙂

  20. #
    Chelsea — January 1, 2016 at 11:24 am

    HAPPY NEW YEAR!! (PS these are delicious!) 🙂

  21. #
    Heidi — November 15, 2016 at 2:59 pm

    Can I use this recipe for cloverleaf rolls?

  22. #
    Heidi — November 15, 2016 at 3:00 pm

    And will this recipe work with gluten free flour mix?

  23. #
    Ryan — September 2, 2017 at 6:47 pm

    I imagine this is a really good recipe I intend to try it. That being said… It can’t be called vegan when you have butter and active yeast in it.

    • #
      Tessa — September 2, 2017 at 7:35 pm

      Please read the recipe, there’s no butter. And yeast isn’t animal based…

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