Freshly baked homemade dinner rolls are fabulous for any dinner table. With pillowy insides and crusty golden outsides.
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It's nice to make home made bread. I love the whole process; I love creating the dough, seeing it rise (so much satisfaction), then moulding them into little balls and then baking them into golden-brown crunchy-fluffy pillows which fill the home with that 'bakery' smell.
The only problem is, everyone tends to overeat freshly baked dinner rolls because they are just so good and then you have to bake some more. Oh well, I guess there are worse problems.
Tips for making these bread Rolls
I highly recommend setting up your mis en place; measure everything out before hand as putting this recipe together is super easy
Don't skimp on the kneading or rising, this dramatically affects the result of the bread roll. Knead your dough with love to activate the gluten. I use my KitchenAid mixer* to do this.
Seek out a warm place (not hot) to allow your covered dough to rise. If your oven has a bread rising function, use it.
Create even dough balls, do this by weighing the dough (use a kitchen scale) and then evenly distributing into eight portions. Uneven dough balls will create uneven baking of the dinner rolls.
Make sure the top of the bread rolls has no seams, do this by rubbing your hand across the top of the balls and pull down on the edges so you can tuck any seams under.
When placing your dough balls onto the baking tray, place them close to each other just touching to allow them to bake into each other. The dough will swell whilst baking.
Brush dough balls with melted coconut oil. Do not drench, light brush them evenly. Side note; here's a quick read on egg wash substitute.
Check in on your dinner rolls as they bake, if they have reached your desired golden brown colour around the 15 minute mark, pull them out and allow them to rest.
Serve fresh or allow them to completely cool before covering them to store.
Dough balls are lightly coated into coconut oil ready to bake into dinner rolls
Dinner rolls are great to have with a soup, try one of my favourite soups to dunk these freshly baked bread rolls - easy vegan butternut squash soup with coconut milk or potato and carrot soup, or smear on a little bit of Lebanese Garlic Sauce called Toum My Mum loves to do this!
Have this on the side with any of these vegan roast recipes.
For a little bit of Macedonian yumminess try dipping your bread in Tavce Gravce a wholesome kidney bean and vegetable in tomato dish.
Or for something sweet spread some sugar-free plum jam onto a roll.
Here's another bread recipe you want to try, it requires only 3 ingredients, it's called Damper, and iconic Australian bread.
Did you make this recipe? Share it on my social media everyone loves to see what everyone is cooking/baking. If you've ever wondered what else to eat rather than read. here's a list of bread alternatives.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
- 240 ml Warm water (240 mL)
- 2 teaspoon 2 teaspoon olive oil
- 1 teaspoon 1 teaspoon raw sugar
- 2 teaspoon 2 teaspoon salt
- 750 g Plain flour
- 1.5 teaspoon Yeast dried
- 1-2 teaspoon Coconut oil for egg wash replacer
- Combine water, olive oil, sugar, salt, flour, yeast, and water in a large bowl and mix.
- Knead for 10 minutes until the dough is elastic.
- Transfer the dough into a well-oiled bowl.
- Cover allow to rise for 1 hour in a warm place, dough should double.
- Once doubled punch the dough so it shrivels and then knead for 5min allow to rise again for 30min.
- Preheat oven to 190˚C (374˚C)
- Cut the dough into 8 even portions and shape into balls.
- Place dough balls onto lined baking tray next to each other and brush each with a little coconut oil.
- Bake for 15-20 minutes, or until the tops are golden brown.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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