Garlicky Nutritional Yeast Dinner Rolls (Vegan)
These garlic nutritional yeast rolls are impossibly fluffy, golden, and savory.. and dairy free! I personally love the kind of soft, pull-apart dinner rolls that disappear from the basket and these are just that. The dough is enriched with plant milk and plant butter for tender texture, and nutritional yeast adds an umami-rich, cheesy flavor without any dairy. Perfect for holidays, sunday dinners, or mini sandwich sliders even!
Equipment
- Stand mixer with dough hook (or large mixing bowl + wooden spoon)
- Measuring cups and spoons
- Small saucepan
- Baking dish or 9x13” 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 9x13” 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
For an extra cheesy taste, sprinkle a little extra nutritional yeast over the tops before baking.
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.
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.