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The softest, fluffiest vegan dinner rolls with a golden crust, garlicky butter topping, and an optional cheesy center perfect for Thanksgiving.
Why You’ll Love These Dinner Rolls
Perfect for Thanksgiving Dinners
These vegan garlic parmesan butter dinner rolls are made for holiday gatherings. They’re soft, flavorful, and the perfect companion to all your Thanksgiving favorites.
Comforting Taste and Texture
Fluffy inside, lightly crispy outside, and brushed with a buttery garlic-parsley rub. The optional cheese-stuffed center melts beautifully, making each bite rich and satisfying.
100% Plant-Based
These rolls are completely vegan—no eggs or dairy. They’re a great choice for anyone looking to serve more plant-based options this Thanksgiving.
Ingredients Overview
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons sugar or maple syrup
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 teaspoon sea salt
- 1 cup warm vegan milk (110°F to 120°F)
- ¼ cup melted vegan butter or olive oil
- ¼ cup chopped fresh parsley
- 3 tablespoons vegan parmesan cheese
- 3 garlic cloves, minced
- ¾ cup shredded vegan cheese (optional, for stuffing)
For the Garlic Butter Topping
- 6 tablespoons melted vegan butter
- 1 tablespoon chopped parsley
- 2 garlic cloves, finely minced
- 2 tablespoons vegan parmesan cheese
Ingredient Tips and Substitutions
Best Ingredient Choices
- Use all-purpose flour for the fluffiest texture.
- Choose a vegan milk that’s unsweetened—oat, soy, or almond all work.
- For stuffed rolls, use a cheese that melts well like Violife or Daiya.
Easy Substitutions
- Swap parsley for rosemary or thyme if preferred.
- Nutritional yeast can be used in place of vegan parmesan.
- For gluten-free rolls, use a 1:1 gluten-free flour blend with xanthan gum.
How to Make Vegan Garlic Parmesan Butter Rolls
Step 1: Prepare the Dough
In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Make a well in the center and pour in warm milk and melted vegan butter. Stir until combined and shaggy.
Step 2: Add Flavor
Mix in garlic, parsley, and vegan parmesan. Knead the dough using a stand mixer or by hand for 5 to 6 minutes until smooth and elastic. Add a tablespoon of flour if it feels too sticky.
Step 3: First Rise
Grease a bowl and place the dough inside. Cover with a towel and let rise in a warm area for 2 hours or until doubled in size.
Step 4: Shape the Rolls
Punch down the dough. Divide into 15 equal pieces and roll each into a ball. If stuffing, press a bit of shredded cheese into the center of each ball and pinch to seal.
Step 5: Second Rise
Place the rolls in a greased 9x13 inch baking pan. Cover and let rise for another hour until they puff up and begin touching.
Step 6: Garlic Butter and Bake
Preheat oven to 400°F. Mix the topping ingredients and brush half over the rolls. Bake for 15 minutes or until golden.
Step 7: Final Brush and Serve
Remove from oven and brush with the remaining garlic butter. Let cool for 10 to 15 minutes. Serve warm.
Helpful Tips for Best Results
Dough Temperature
Your vegan milk should be warm, not hot. Aim for 110°F to activate the yeast without killing it.
Rising in Cold Kitchens
Let your dough rise inside a turned-off oven with the light on if your kitchen is cool.
Even Shaping
Weigh the dough and divide it equally for uniform rolls—about 48 grams each.
Serving Suggestions for Thanksgiving
Best Holiday Pairings
- Serve alongside Soft Dinner Rolls for a bread variety.
- Pair with Classic Thanksgiving Stuffing and mashed potatoes for a full holiday plate.
Beverage Ideas
- Chilled apple cider
- Rosemary lemonade
- Light white wine like Sauvignon Blanc
Storing and Reheating
Storing Leftovers
Keep in an airtight container at room temperature overnight or refrigerate for up to 3 days.
Reheating Options
Yes. Once cooled, freeze on a tray until solid, then store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer.
Frequently Asked Questions
Yes. Let the dough rise in the fridge overnight and shape the next day before baking.
Not at all. They’re delicious with or without the melted vegan cheese center.
Use nutritional yeast or skip it—the garlic butter topping still adds plenty of flavor.
Flavor Variations to Try
Add Some Heat
Mix a pinch of chili flakes into the garlic butter for a spicy twist.
Fresh Herb Blend
Add thyme, sage, or rosemary to the dough for more depth of flavor—especially great for Thanksgiving.
Holiday Garnish
Top with extra herbs or sprinkle with everything bagel seasoning before baking.
Final Thoughts
These vegan garlic parmesan butter dinner rolls are soft, savory, and perfect for holiday meals. They’re easy to make, completely plant-based, and guaranteed to impress guests at your Thanksgiving table.
Want more holiday recipes? Follow along on Pinterest at Bake with Lina for more Thanksgiving breads, sides, and vegan baking ideas.
Tried this recipe? Let me know in the comments or tag your photo—I’d love to see your Thanksgiving creations.
Vegan Garlic Parmesan Dinner Rolls
- Prep Time: 3 hours 35 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 50 minutes
- Yield: 15 rolls 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These soft, fluffy Vegan Garlic Parmesan Dinner Rolls are the perfect accompaniment to any holiday meal. Take them to the next level by stuffing them with your favorite plant-based cheese!
Ingredients
- 3 cups all purpose flour + extra for kneading (360g)
- 2 tablespoons granulated sugar or liquid such as maple syrup or agave (25g)
- 2 ¼ teaspoons instant yeast (about 1 packet)
- 1 teaspoon sea salt
- 1 cup vegan milk (240mL), warm to touch (110 to 120°F)
- ¼ cup melted vegan butter (56g), olive oil or any oil
- ¼ cup fresh parsley, chopped
- 3 tablespoons vegan Parmesan cheese
- 3 cloves garlic, minced
- ¾ cup shredded vegan cheese
- Garlic Rub for the top:
- 6 tablespoons melted vegan butter (84g)
- 1 tablespoon finely diced fresh parsley
- 2 cloves finely minced garlic
- 2 tablespoons vegan Parmesan cheese
Instructions
- In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt.
- Create a well in the centre, slowly add warm milk and melted vegan butter, and mix with a spatula until shaggy.
- Add minced garlic, vegan parmesan, and parsley, then knead with dough hook for 5-6 minutes. Add up to 2 tablespoon flour if too sticky. Dough should be smooth with slight dimples.
- Lightly grease the bowl, place dough back in, cover with a kitchen towel, and let rise for 2 hours in a warm place until doubled in size.
- Punch down the dough, fold over, and divide into 15 equal portions. Roll each into a smooth ball using a pinching and pulling technique.
- (Optional) Slightly open the center of each ball and stuff with shredded vegan cheese, then pinch and fold tightly to seal.
- Grease a 9×13 pan with vegan butter, arrange rolls in the pan, cover, and proof for another 1 hour until touching.
- Preheat oven to 400°F/200°C during the last 20 minutes of rising time.
- Mix garlic rub ingredients and brush half over the tops of the rolls.
- Bake for 15 minutes. Immediately brush with remaining garlic rub. Let rest for 15 minutes before serving.
- Slice, tear, slather in butter, and enjoy!
Notes
Store leftovers tightly wrapped in the fridge for up to 3 days. Reheat in microwave or in a 350ºF oven for about 10 minutes. To freeze, cool completely, then flash freeze and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 199
- Sugar: 2g
- Sodium: 321mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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