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Vegan Rosemary and Sea Salt Dinner Rolls

  • Author: Eat Drink Shrink
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 1x


  • 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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