I don’t know a single person who doesn’t look forward to a dinner roll at any meal, but especially a holiday meal… I think it’s the unannounced crowd pleaser among a sea of options. And these are the perfect version of a holiday dinner roll because they are secretly dairy-free, yet no one would be the wiser if you didn’t want to make that fun fact known.
I use a straightforward yeasted dough for this recipe: warm plant milk, a touch of sugar, and active dry yeast to start things off. The flour and nutritional yeast make it golden and plush, while garlic powder and onion powder work in the background for that cozy aromatic flavor.
Once kneaded, the dough should double up beautifully. However, since it is getting cold outside these days, if your kitchen is cool, tuck the bowl in your (off) oven with the light on…it’s like a gentle greenhouse for yeast and my personal go to move with anything yeasted.
If you want to make these ahead, you absolutely can for your own sanity! The dough can be shaped and left to rise overnight in the fridge. When you are ready to bake them, the flavor will deepen even more thanks to that move, so it’s a win win.
And on a final note, these rolls go with literally everything: soups, stews, roasted vegetables, or a cozy vegan chili. I’ve also been known to slice them open and use them for breakfast sandwiches or sliders the next day (if any survive). Feel free to tailor this recipe to any needs you might have!
Garlicky Nutritional Yeast Dinner Rolls (Vegan)
Equipment
- Stand mixer with dough hook (or large mixing bowl + wooden spoon)
- Measuring cups and spoons
- Small saucepan
- Baking dish or 9×13” pan
- Pastry brush
- Clean towel or plastic wrap
Ingredients
For the Dough:
- 1 cup unsweetened plant milk
- 3 tbsp unsalted vegan butter or regular butter if not vegan
- 2 ¼ tsp active dry yeast 1 packet
- 1 tbsp sugar
- 3 cups all-purpose flour plus more as needed
- ¼ cup nutritional yeast
- 1 tsp fine sea salt
- 1 tsp garlic powder
- ½ tsp onion powder
For the Garlic Butter Topping:
- 2 tbsp melted vegan butter
- 2 cloves garlic minced (or ½ tsp garlic powder)
- 1 tbsp chopped fresh parsley
- Pinch flaky salt
Instructions
- In a small saucepan, warm the plant milk and butter over low heat until just warm to the touch (about 105–110°F). Don’t let it get hot or it may kill the yeast.
- Pour the warm milk mixture into the bowl of a stand mixer. Stir in sugar and yeast. Let sit for 5–10 minutes until foamy and bubbly on top.
- In a separate bowl, whisk together the flour, nutritional yeast, salt, garlic powder, and onion powder.
- Add half of the dry mixture to the yeast mixture and mix on low speed with a dough hook (or by hand) until combined. Add the rest and knead for 8–10 minutes, until the dough is soft, smooth, and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size (about 1 hour).
- Punch down the dough, then divide into 12 equal pieces. Shape each into a smooth ball by tucking the edges underneath. Arrange them evenly in a greased 9×13” baking dish.
- Cover again and let rise for 30–40 minutes, until puffy and touching. Meanwhile, preheat oven to 375°F (190°C).
- Bake for 18–20 minutes, until golden on top and baked through.
- In a small bowl, stir together melted butter, minced garlic, and parsley. Brush over warm rolls immediately after baking. Sprinkle with flaky salt if desired.
- Let cool slightly before serving. Enjoy warm; they’re best the same day but can be reheated gently in the oven or microwave.
Notes
To make ahead: refrigerate shaped rolls before the second rise (up to 12 hours). Let come to room temperature and rise before baking.
Leftovers freeze well up to 2 months; reheat from frozen in a 325°F oven until warm.