Vegan Rosemary Rolls are the perfect blend of soft, fluffy bread with the fragrant aroma of fresh rosemary. These rolls are not only delicious but also entirely plant-based, making them a great choice for those who enjoy wholesome, flavorful food. Each bite is filled with a subtle earthiness that pairs wonderfully with a variety of dishes, from soups to salads.
I love baking these rolls on Sunday afternoons when the whole family is gathered around. The scent of rosemary filling the kitchen brings a sense of warmth and comfort. These rolls are a staple at our holiday dinners, and they’ve become a favorite for potlucks and family gatherings. Their delightful taste and inviting aroma always make them disappear quickly!
Recipe Details
- Cuisine: American
- Servings: 12 rolls
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 40 minutes (includes rising time)
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
- 1/4 cup olive oil
- 1 cup warm water (110°F-115°F)
- 1 tablespoon plant-based milk (for brushing)
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Kitchen towel
- Sharp knife
Preparation Steps
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: Add the flour, salt, and chopped rosemary to the yeast mixture. Pour in the olive oil and stir until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
- Shape the Rolls: After the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a round roll. Place the rolls on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise for another 20-30 minutes, until puffy.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with plant-based milk and sprinkle with additional chopped rosemary.
- Bake the Rolls: Bake the rolls for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Folate: 6%
- Calcium: 2%
- Vitamin A: 2%
- Magnesium: 2%
These Vegan Rosemary Rolls are not only a delight to eat but also bring an aromatic touch to any meal. Their soft texture and rich, herb-infused flavor make them a perfect choice for everything from casual dinners to special occasions. Give them a try, and I’m sure they’ll become a favorite in your home just as they are in mine!
Vegan Rosemary Rolls
Vegan Rosemary Rolls are the perfect blend of soft, fluffy bread with the fragrant aroma of fresh rosemary. These rolls are not only delicious but also entirely plant-based, making them a great choice for those who enjoy wholesome, flavorful food. Each bite is filled with a subtle earthiness that pairs wonderfully with a variety of dishes, from soups to salads.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary finely chopped (plus extra for topping)
- 1/4 cup olive oil
- 1 cup warm water 110°F-115°F
- 1 tablespoon plant-based milk for brushing
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: Add the flour, salt, and chopped rosemary to the yeast mixture. Pour in the olive oil and stir until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
- Shape the Rolls: After the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a round roll. Place the rolls on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and allow them to rise for another 20-30 minutes, until puffy.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with plant-based milk and sprinkle with additional chopped rosemary.
- Bake the Rolls: Bake the rolls for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Notes
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Folate: 6%
- Calcium: 2%
- Vitamin A: 2%
- Magnesium: 2%
