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!
Fluffy sweet dinner rolls with maple butter. Perfect for holidays, family gatherings, or make a batch to freeze so you can have warm rolls all week long!
1 cup nondairy milk like oat, soy or almond
2 tbsp maple syrup
1 “egg” of powdered egg replacer like Bob’s Red Mill (see note)
4 tbsp vegan butter, room temp or softened
3 1/4 cups all purpose flour (measure carefully and don’t pack it down or they will be dense instead of light and fluffy!)
2 1/4 tsp instant yeast (make sure its instant)
1/4 tsp salt
6 tbsp vegan butter, room temperature or softened
2 tbsp maple syrup
Prepare your “egg” and let sit 5 mins.
In a small pot on the stove, combine the nondairy milk and maple syrup. Heat, stirring to combine, until warm but not hot.
In a large mixing bowl or bowl of a stand mixer, add the flour, instant yeast and salt and whisk to combine. Add the warmed milk mixture, the softened vegan butter and the “egg” and mix until it forms a soft dough ball, about 3-4 minutes. If using a stand mixer, make sure you use the dough hook.
Cover with a tea towel or plastic wrap and place in a warm draft-free area for 1 hour to rise.
In the meantime, make the maple butter: to a small mixing bowl, add the softened vegan butter and maple syrup and stir until combined. Set aside.
Preheat oven to 350 F.
Turn out the dough onto a clean, lightly floured surface. With a rolling pin, roll dough into a long rectangle about 24 inches by 12 inches, and about 1/4 inch thick. Doesn’t have to be perfect.
Spread a thin layer of maple butter over the dough. Cut the dough into 12 strips (see video for how I do it evenly). Roll each strip from top to bottom.
Place in a parchment-lined square (approx 8×8 inch) baking pan. Brush the tops with a thin layer of the maple butter.
Bake in preheated oven for 24-26 minutes. If you want them to be more golden on top, broil for 2 minutes at the end.
Let cool slightly before serving with extra maple butter. Enjoy!
Powdered egg replacer normally has the instructions for 1 egg on the package. Typically it is 1 tsp to 1 tbsp powder, plus water. Then you let it sit for 5 mins. You could also try a flax egg by mixing 1 tbsp ground flax with 3 tbsp water but I have not tried this myself!
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