Can you believe this year is the first I have ever made my own dinner rolls? I grew up eating fresh rolls from local bakeries because my dad was obsessed. So I have had my fair share of incredible, fluffy, sweet pan rolls and dinner rolls. AKA, why I was super intimidated to try it myself. But after seeing Parker house roll recipes all over Pinterest I decided it was time to give it a go. I mean, I have mastered the art of white bread making at-home, so why not try dinner rolls?!
Well, as usual, my expectations have been exceeded. I needed a bit of help with this recipe, since it was my first time making rolls. Despite the fact that most of the rolls I found were not vegan, I managed to veganize some of the most popular to create a vegan version that is just as good! How? It all started when I found a super not-vegan recipe on Pinterest from Binge Worthy Bites (actually, theres a few that are super similar, you can see them here-Half Baked Harvest and here-A Cozy Kitchen ) but I subbed the butter, milk AND eggs to make a vegan version that is SO. GOOD! You won’t miss the dairy or eggs, promise. People with dairy and egg allergies will absolutely LOVE you for bringing these to your holiday dinner I guarantee it. And the vegans will too, of course!
And last thing- don’t you dare skip the maple butter. You need it for the actual roll recipe, but I mean don’t forget to put it out when you serve these! It just MAKES them. I wouldn’t lie. I don’t joke about maple syrup. Or butter (vegan butter). Ps I use the Becel bricks for this recipe but feel free to use your favourite vegan butter!