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Horizontal top down view of six knot shaped vegan-friendly roasted garlic and herb dinner rolls sitting on a blackened baking pan.

Vegan Roasted Garlic and Herb Dinner Rolls

  • Author: Raquel Smith
  • Total Time: 2 hours 50 minutes
  • Yield: 10 rolls 1x


These Vegan Roasted Garlic and Herb Dinner Rolls are so good! They’re also easier than you’d think to make, in a traditional roll shape, or into these pretty knots. I LOVE the knots – they look so fancy but really aren’t much more work at all!



For the Rolls:

  • 3 cups (12 3/4 oz) all-purpose flour
  • 4 Tbsp potato flour*
  • 1 Tbsp granulated sugar
  • 2 tsp active dry yeast
  • 1 1/4 tsp salt
  • 2 tsp dried Italian herbs
  • 1 Tbsp nutritional yeast
  • 2 Tbsp (1 fl oz) olive oil
  • 1/2 cup (4 fl oz) lukewarm water
  • 1/2 cup (4 fl oz) almond milk*
  • 3 cloves roasted garlic, mashed

For the Roasted Garlic “Butter”:

  • 2 cloves roasted garlic, mashed
  • 2 Tbsp melted vegan margarine (I used Earth Balance)
  • sea salt, to taste


  1. Place all the garlic cloves (5 total) in a heavy skillet (I prefer cast iron or carbon steel) over medium-high heat. Cook, turning every few minutes, until blackened in spots on all sides. Let cool, then remove the skins.
  2. Combine the flour, potato flour, sugar, yeast, salt, herbs, and nutritional yeast in the bowl of a stand mixer*. Add the remaining bread ingredients, including the 3 cloves of mashed garlic, and mix together to form a shaggy dough (a Danish dough whisk is the best tool for this job).
  3. Attach your dough hook to your mixer and knead on medium-low speed for about 10 minutes, until a smooth dough forms*. Scrape the dough out of the bowl and use your hands (I recommend oiling them with spray oil) to shape into a ball. Oil the same bowl and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size.
  4. When the dough is finished proofing, turn out onto an oiled cutting board. Use your hands to press into a rough rectangle,, then use a rolling pin to roll it out into a 13-by-10-inch rectangle. Cut the dough longways into 1-inch-wide strips.
  5. Follow the instructions and photographs in the text above to tie the knots. Arrange them on a baking sheet about 2 inches apart, then spray with spray oil and cover completely with plastic wrap.*
  6. Let rise until very puffy, about 1 hour. About 20 minutes before baking time, preheat oven to 350°F.
  7. Bake for 17 minutes, until golden brown on top.
  8. While the rolls bake, combine the melted margarine with the remaining mashed roasted garlic.
  9. When the rolls are done baking, transfer them to a cooking rack and brush with the roasted garlic “butter.” Enjoy immediately!


– Potato flour makes the bread more tender. If you don’t have potato flour, you can just replace it with an equal amount of AP flour.

– You can do this by hand, it’s just a bit messier. Kneading will take about 12-15 minutes.

– I combine the water and almond milk and then microwave for 45 seconds.

– To make these as more traditional round rolls, simply divide the dough after the first rise into 8 even portions. Roll into balls, then place in an oiled cake or pie pan with vertical sides. Proof until doubled again, then bake at 350°F until golden brown.

– If you want to make these ahead, freeze them on a baking sheet just after shaping. To cook, set out on a sheet pan for about 1.5 hours to defrost, then bake as instructed above.

  • Prep Time: 2 hours 30 mins
  • Cook Time: 20 mins
  • Category: Breads
  • Method: Baking
  • Cuisine: Comfort Food

Keywords: dinner rolls, vegan, holiday sides, thanksgiving