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Vegan Rosemary and Sea Salt Dinner Rolls








If there is one concept I tend to shy away from, it’s breads. Working with yeast is very temperamental as there are so many components that can determine the outcome of your bread. From the quality of your yeast, to the materials the yeast is exposed to, the temperature that the bread proofs, the duration, and the list goes on. 


So while I love to make everything from scratch, I completely understand when people would rather pick up a fab loaf then attempt to make one at home. I’m totally with you lol. However, there are a few things that compare to fresh bread out of the oven with a little vegan butter lol.







What’s fab about this bread, is everything! It’s fairly quick, straightforward, packs flavor, perf for any season, has aesthetic appeal, buttery soft, you can omit the rosemary and sea salt for just a classic dinner roll, and great for entertaining!




If you’re searching for a staple vegan dinner roll, you’re going to love these vegan Rosemary & Sea Salt Dinner Rolls!!







Why this recipe is great:



Fairly quick


Buttery soft

Packed with rosemary

Aesthetic appeal

Perf for any season 























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Vegan Rosemary and Sea Salt Dinner Rolls

  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 1x


Units Scale
  • 2 1 2/ cups flour
  • 3/4 tsp granulated sugar
  • 1 1/4 tsp salt
  • 1 tbsp dried rosemary, additional for topping
  • 1 1/4 tsp active dry yeast
  • 1 1/2 tbsp vegan butter
  • 1 cup warm almond milk
  • oil to grease the baking pan
  • 1 tbsp flake salt for topping


  1. Take 1/2 cup warm almond milk in a bowl, add the yeast and sugar. Stir lightly.
  2. Set it aside for 10 minutes to allow the yeast to bloom. *If the yeast is too hot it won’t bloom. If the yeast doesn’t bloom, start again.
  3. Add the flour, dried rosemary and salt to a bowl. Now add the butter and slowly add the yeast mixture
  4. Do not add all the yeast mixture at once. Keep adding a little bit at a time and make a dough.
  5. Add the rest of the warm milk and slowly keep kneading. You may not need all the almond milk so use it when you feel the dough is drying up.
  6. The dough needs to be tacky and not extremely sticky. Place the dough on a lightly floured work surface and knead for 8-10 minutes. Add additional flour 1 tbsp at a time if the dough is still sticky. *If you add too much the bread will be more on the dry side.
  7. The longer you knead the smoother the dough will be. Once the dough has become smooth, pace it in the bowl for it’s first rise/proof for 45 minutes.
  8. Punch down the dough to release the air, then with greased hands divide the dough into 6-8 equal parts. Grease a baking dish or pan and brush the tops with melted vegan butter.
  9. Garnish with additional dried rosemary and flake salt. Allow to rise/proof in the oven for another 30 minutes.
  10. Preheat the oven to 375, place in the middle rack and back for 20 minutes. Brush them with additional vegan butter and serve.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1





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  1. Hello how can I make these gluten free?

    1. Hi Emily, You can absolutely try with gluten free flour. In my experience GF flour tend to just make everything a lil more dense! Let me know how they turn out.

    2. How do you get them so smooth on top? Is there a certain way to form them when separating the dough into individual rolls?,

      1. Hi Jordan! My apologies for he delayed reply. I simply rolled mine in a ball and with the second rise they become smooth. Let me know how the recipe came out!

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