Vegan

Fluffy Dinner Rolls

These are amazing dinner rolls! They’re soft and moist and come together really easily using everyday ingredients. They’re perfect for the holiday table or any time that you need light and fluffy dinner rolls. This post was originally published May 2016.

fluffy dinner rolls on a serving tray after pulling apart

These are amazingly soft dinner rolls! They need everyday ingredients and are easy! You can use this dough to make pizza, burger buns, cheesy garlic dinner rolls, naan and more!

The key to making soft dinner rolls is patience. You have to let the dough rise for the time. The following are my secrets to get the best pillowy dinner rolls. You need a moist dough with moisture from water/milk as well as oil/fat. I add a mix of extra virgin olive oil and vegan butter to the dough for these dinner rolls, because the combination gives them a nice flavor as well as texture. I also add some vegan yogurt to add more moisture and softness to the final product. If you don’t have vegan yogurt, you can use some non-dairy cream or coconut cream instead.

I also add a bit of baking powder to help give even more lift as they bake. The rise from the yeast and from the baking powder happen at different times. Together, they make the most fluffy, pillowy dinner rolls EVER! For a whole wheat version see these dinner rolls.

overhead photo of fluffy dinner rolls in the baking pan

Why You’ll Love Fluffy Dinner Rolls

easy to make with a handful of everyday ingredients
light and fluffy from yeast and baking powder
versatile! Sprinkle seeds on top, mix in herbs, and try my garlic parmesan variation!
easy to make nut-free and soy-free

fluffy dinner rolls on a serving tray before pulling apart

More Dinner Rolls

Gluten-Free Dinner Rolls
Soft Whole Wheat Dinner Rolls
Coconut Dinner Rolls
Sweet Potato Dinner Rolls

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Vegan

Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan.

malvani chicken curry in the pan after cooking

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques.

I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

close-up of malvani chicken curry in the pan after cooking

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.

Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!

Key features of Malvani Curry

Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version

Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.

Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.