Sweet Yeast Rolls (Vegan)

"This is my favorite bread recipe. The rolls have a soft crust and are slightly sweet and yeasty. They are especially good straight from the oven but also keep well for a few days. I like to brush them with agave nectar instead of the margarine/oil to make them a bit sweeter. If you eat honey, that could work too. This recipe is adapted slightly from the Soft Sandwich Bread recipe at http://www.vegan-food.net/. Prep time includes preparation and rising times."
photo by C L. photo by C L.
photo by C L.
photo by C L. photo by C L.
photo by C L. photo by C L.
photo by Anonymous photo by Anonymous
photo by lashannamasala photo by lashannamasala
Ready In:
3hrs 10mins
12 rolls


  • 2 cups rice milk or 2 cups soymilk
  • 14 cup margarine or 1/4 cup oil, plus 1 T extra for brushing
  • 12 cup sugar, plus 1/4 t extra
  • 1 12 teaspoons salt
  • 14 cup warm water
  • 2 tablespoons yeast
  • 5 12 cups flour
  • 1 tablespoon agave nectar (optional)


  • Heat rice/soy milk to scalding. Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt.
  • In another bowl combine the water, yeast and 1/4 t sugar and allow to sit for 5 minutes.
  • After the soy milk mixture has cooled, add the yeast mixture. Then add 1/2 cup flour and beat about 200 times. Allow to rest for 5-10 minutes.
  • Add 4 cups flour and beat well, then begin to mix with your hands. Add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead for 5 minutes.
  • Put dough into a well-oiled bowl and let rise for 1 hour. Punch down and form about 12 rolls. Place them on an oiled cookie sheet and allow to rise for 1/2 hour.
  • Bake at 375F for about 20 minutes or until the bottoms are brown and the tops are beginning to turn golden brown. Brush with margarine/oil/agave nectar.

Questions & Replies

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  1. There's something so therapeutic about making these. The patience in watching it rise, the release of creating something with your bare hands. Or possibly just watching friends devour these with the ease of a breath of air. Maybe all of the above. But I love making these. They come out so soft in the middle, crispy and sweet on the outside. I don't think I need any other recipe. This one is so simple- tho time consuming, it just gives more value to the bread. I always get requests to make more and there's never a roll left over the next day. This recipe yielded 12 very large rolls for me.
    • Review photo by C L.
  2. These rolls were super delicious!! I cut the amount of sugar in half because I am trying to watch how much I eat and they were still sweet enough, especially if you lightly glaze the hot rolls with maple syrup, then they are like warm puffs of heaven. I also used half wheat flour and half bread flour and my boyfriend, a notorious wheat flour hater, couldn't stop telling me how good they were. I did use unsweetened almond milk because that is my non-dairy drink of choice, but doubt they would taste much different with some other milk alternative. Thanks for the great recipe!! I will definitely make these again.
  3. This is our family’s absolute favorite recipe for rolls. Satisfies not only the one vegan in the family, but also all the rest of us! I use Earth Balance plant-based margarine in the dough, and also brush it on top after baking as we prefer that over agave or honey. I weigh the dough out to about 65 grams each, and it yields 18 good-size rolls. They freeze well - to reheat, wrap in foil and bake at 300* for 10-15 minutes. Taste as good as fresh.
  4. I found this recipe years ago on a vegan site that is no longer around and was worried I wouldn't be able to find it again but found it here. I have been making it for years and everyone loves my rolls. I make them smaller than the recipe suggests and get 24 from the recipe. I am vegetarian but I do a lot of vegan foods but I have used real butter in the recipe and it turns out just the same however, one time I tried dairy milk to see if it would work and I found they were not as good. The crumb was drier and I don't suggest it. I have a few tweaks to the recipe and I think it makes them really awesome. I use vanilla soy milk or very vanilla soy milk and it's super yummy. I also increased the amount of salt to a scant tablespoon. Then I do make them smaller, I simply break up the dough and loosely form it into a ball and bake them about 15 minutes. I highly recommend this recipe!
  5. The rolls are delicious! Light and fluffy with just a hint of sweetness. They were one of the best parts of our Thanksgiving meal. Thank you for the recipe!



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