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Light and Fluffy Italian Vegan Dinner Rolls

Vegan Dinner Rolls

Best ever light and fluffy Vegan Dinner Rolls recipe Italian style, perfect for Thanksgiving, Christmas and any night of the week.
Course Side Dish
Cuisine Italian
Keyword dinner rolls, plant based, Thanksgiving, vegan,
Prep Time 10 minutes
Cook Time 15 minutes
Rise time: 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 12 rolls
Calories 135kcal
Author Florentina


  • 2 cups all purpose flour
  • 1/2 tbsp instant dry yeast
  • 3/4 cup full fat coconut milk warm
  • 3 tbsp olive oil + more for brushing
  • 1/2 tsp sea salt
  • Fleur de Sel sea salt flakes for garnish


  • Add the four, yeast and salt to the bowl of your Kitchen Aid mixer and combine.
  • Pour in the coconut milk and olive oil.
  • Using the dough hook lead the dough on low speed for 5 minutes or until a sticky smooth dough forms. It should be sticking to the bottom of the bowl but not to the sides.
  • Cover the bowl with a tea towel and allow to rise at room temperature for 45 minutes to 1 hour.
  • Dump out the dough onto your kitchen counter. Use your hand or a spatula to help it out if needed.
  • DO NOT KNEAD the dough again.
  • Using a serrated knife cut it into 12 fairly equal pieces.
  • Use your hands (lightly oiled if needed) and carefully fold each piece of dough onto itself creating a miniature round loaf. (See the how to video above)
  • Place all the rolls in a 10 -12 inch cast iron skillet without touching each other.
  • Cover with the tea towel again and allow to rise another 30 minutes. (If you live in a cold climate you might need to increase the second rise to one hour or more until the rolls have almost doubled in size).
  • Meanwhile preheat your oven to 400”F.
  • Bake your dinner rolls in the preheated oven for 15 minutes or until golden brown on top.
  • Do your best not to overcook them so the center stays fluffy and moist.
  • Remove the rolls from the oven and lightly brush with some olive oil.
  • Sprinkle with the sea salt flakes and allow to cool in the cast iron skillet. This step will ensure a nice crisp crust forms on the bottom of each roll.



  • You can easily double the recipe to make 24 rolls by simply doubling the ingredients.
  • A ceramic pan can be used instead of the cast iron, make sure to lightly oil the bottom or line with parchment paper to prevent sticking.
  • Add 1 tbsp of fresh rosemary or caraways seeds to the dough for different flavors.
  • If you happen to have pizza stone inside the oven, feel free to leave it in there and place the pan with the rolls on top of it. This will give your rolls an even crisper irresistible bottom.


Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 99mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg