Warm, tender and kissed with old-fashioned charm, these vegan sweet dinner rolls get their soul from molasses — a pantry classic that brings a deep, earthy sweetness. They’re easy to make, wonderfully fluffy and just the thing you want on the table when good company (and a second helping) comes calling.
Sweet Molasses Dinner Rolls (Vegan)
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Ingredients
- 1 cup warm water 110°F
- 2-1/4 tsp. active dry yeast
- 2 Tbsp. molasses
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup or agave, optional, for extra sweetness
- 1 tsp. Himalayan fine pink salt
- 3-1/2 cups all-purpose flour
- 1 Tbsp. plant-based butter optional, for brushing after baking
Instructions
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In small bowl, combine warm water, yeast and molasses. Stir gently to dissolve. Let sit 5-10 minutes until it becomes frothy and bubbly.
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In large mixing bowl, combine yeast mixture, olive oil and maple syrup (if using). Stir until well mixed.
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Gradually add flour, one cup at a time, to wet ingredients. Stir in the salt as you mix. The dough should start to form.
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Turn dough out onto lightly floured surface and knead about 6-8 minutes, until dough becomes smooth and elastic. If dough is too sticky, sprinkle in a little more flour, as needed.
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In lightly oiled bowl, place dough and cover with towel or plastic wrap. Place in a warm spot to rise about 1 to 1-1/2 hours, until it has doubled in size.
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Punch down dough to release air, then divide it into 12 equal portions. Roll each portion into a ball and place in greased 9×13-inch baking dish, or arrange them in a circle on round baking pan.
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Cover rolls with towel and let them rise another 30-45 minutes, or until they’ve puffed up and are touching each other.
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Preheat oven to 350 degrees F. Bake rolls 20-25 minutes, or until golden brown on top. (Note: To check for doneness, tap top of rolls – they should sound hollow.)
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If desired, brush rolls with melted vegan butter immediately after baking for a soft, buttery finish. Let rolls cool slightly before serving.
Notes
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