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Easy Vegan Parker House Rolls

Easy Vegan Parker House Rolls

I love these Easy Vegan Parker House Rolls.  They are super soft and other than the time it takes for the dough to rise, are incredibly simple to make.  You can even choose to make the dough a day ahead of time, allowing it to rise in the refrigerator overnight.  Just bring the dough back to room temperature before shaping and baking!  Just look at that light texture.  So yummy!

Easy Vegan Parker House Rolls

All of the ingredients (except for the melted vegan margarine) go into the bowl of a stand mixer fitted with a dough hook.  The mixer does all of the kneading for you!

Allow to rise for 1 hour and it looks something like this.

Easy Vegan Parker House Rolls

Now it’s time to portion the dough into 12 equal pieces.  Have a larger crowd to feed?  Just double the recipe using the slider bar under the serving size in the printable recipe down below 🙂

Place them close together as I have here.  Cover and allow to rise another hour or until doubled.

Easy Vegan Parker House Rolls

Now that the rolls have risen, just brush with the melted vegan margarine and bake until golden.  Depending on your oven, this can take anywhere from 20 to 30 minutes.

Easy Vegan Parker House Rolls

And here you have it!  Don’t they look amazing?  I love them warm right out of the oven.

Easy Vegan Parker House Rolls

The rolls have a slightly crisp exterior and a soft interior.  Spread some vegan margarine on these while warm and enjoy! 🙂

Easy Vegan Parker House Rolls

Did you make this recipe for Easy Vegan Parker House Rolls?  If so, leave me a comment below and let me know what you thought!

And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂

Easy Vegan Parker House Rolls

Easy Vegan Parker House Rolls
Print Pin
5 from 3 votes

Easy Vegan Parker House Rolls

Easy Vegan Parker House Rolls
Course Bread
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 rolls
Author Living Vegan Staff


  • 2-1/8 c All Purpose Flour spooned & leveled
  • 1/2 tsp Salt
  • 2-1/2 tbsp Vegan Margarine cut into pieces
  • 1/2 tsp Yeast
  • 3/4 tsp Agave Nectar
  • 3/4 c Almond Milk room temperature
  • 1 tbsp Additional Vegan Margarine melted, for brushing


  • In the bowl of stand mixer fitted with the dough hook, add flour, salt, vegan margarine, yeast, agave and room temperature almond milk.
  • Mix on low until it just comes together.  Increase to medium high and beat until dough is soft and smooth, about 8 minutes.
  • Lightly coat a bowl with cooking spray, form dough into a ball and cover with a damp kitchen towel.  Set aside in a warm place until doubled, about an hour or so.  (NOTE:  You can also choose to let the dough rise overnight in the refrigerator, but bring back to room temperature before shaping and baking).
  • Turn dough out onto a lightly floured surface and divide into 12 equal portions.  Shape into smooth balls and place onto your baking sheet.
  • Cover with the kitchen towel and let rise until doubled, about 1 hour or so.
  • Preheat oven to 350 degrees, brush the risen rolls with melted vegan margarine and bake until golden, anywhere from 20-30 minutes depending on your oven. Serve warm.


  1. I have been wanting a recipe for vegan Parker House Rolls for so long! Thank you!!!!

    1. Wonderful! Please stop back and let me know if you try them 🙂

  2. hello can these be made with wheat flour?

    1. Hi Deborah, I haven’t tried it, but I think you could. They might not be as light and airy though. I did a little search on Google for whole wheat Parker House rolls, so it must be a thing 🙂 If the recipe has eggs, substitute 1 Tbl ground flax plus 3 Tbl water for every egg; vegan margarine for butter; almond milk for the milk. This one looks good: http://www.mycleankitchen.com/whole-wheat-parker-house-rolls/

  3. Excellent recipe and so easy! They make elegant rolls that will impress any guests. My recipe only made nine rolls, so I think I will triple the recipe next time. I tried them out since we are vegan and hosting Thanksgiving for 16 people this year, some vegan, some not. My husband cannot have any bread with traditional “lard” bonding agent, so this is perfect. Usually, a recipe takes the entire packet of yeast, but measuring exactly is right. This is an EASY process, and they do have crispy outer and nice inner and have a beautiful presentation. Be sure to use parchment paper. I’m so glad I found this vegan recipe! Excellent.

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