Easy Quick Vegan Oil-free Dinner Rolls

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Everyone needs a good easy vegan quick oil-free dinner roll in their life. These are SO tasty and lower in fat than tradtional rolls. Of course, you could always smother them in vegan butter, but if you’re oil-free these are something you can serve to anyone and they would love them.

I love that these only take around 30-35 minutes from start to finish! These are a weekly staple for us. We always pair these with soup.

These are tasty enough for a holiday dinner or easy enough for a busy weeknight.

Plus the smell of fresh bread baking is the best smell that fills your house.

I know that yeasted recipes can be a little stressful for some people.

Some people being me when I first started baking.

But this is a great recipe to get your feet wet.

The most important part of working with yeast is proofing it. You can’t have your water too cold and it can’t be too hot. You want a bath water comfortable temperature and then the rest is easy.

Adding your sugar to the water+yeast mixture will help it proof. You never want to add salt to it while it’s proofing because it can kill the yeast.

I have only ever tried this with almond butter as the fat. You could likely use another nut butter but I find almond butter to be really mild when baking.

These easy vegan no oil rolls only have 1 gram of fat per roll. But they don’t lack any flavor from the low fat in my opinion.

So if you’re looking for a low fat vegan dinner roll this is your ticket.

PLUS a yeast-ed dinner roll that is done in 35 minutes! That’s really the best part.

Flour types-

I’ve never used anything but regular flour. I am sure half whole wheat flour would work but you may have to add some more liquid.

I don’t see why an all-purpose gluten-free flour wouldn’t work, but I have never tried it personally.

What do you need for these Easy Quick Vegan Oil-free Dinner Rolls?

• warm water
• yeast
• sugar
• almond butter (make sure oil-free if needed)
• salt
• cups flour

How do I make these vegan oil-free dinner rolls?

Preheat your oven to 400 degrees, lightly grease a 9X13 pan or cut some oven-safe parchment paper if avoiding oils, and set aside.

In the bowl of your mixer, add your warm water, sugar, and yeast.  Let this sit for 5-10 minutes depending on the temperature in your kitchen.

  It should bubble when ready.

With your dough hook attached add the remaining ingredients, let the dough hook knead it for 2-3 minutes until the dough is smooth and soft, it shouldn’t be real sticky. 

If it is sticky then add more flour 1 TB at a time until it’s soft, but not sticky.

Form balls with the dough, if you want really even dough balls you can weigh them if you’re okay with not perfectly sized ones then just eyeball it. 

You should have 12 rolls. 

Place them in the prepared 9X13 pan, cover with a clean towel and let rise for 10 minutes. 

Bake for 11-13 minutes depending on your oven. 

They are done when they are a light golden brown, I usually feel in between the rolls to know if they are still doughy or ready. 

You can freeze these, but with all fresh bread, they always taste the best the same day they are made.

If you are looking for some delicious soups to pair with these rolls take a look at these;

Vegan Chicken Noodle Soup

Vegan Butternut Squash Soup

Vegan Creamy Wild Soup

If you feel like this is a 5-star recipe please rate it! <3 It helps support this blog. <3

<3 Courtney

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