Dairy Free and Egg Free Dinner Rolls
Easy dinner rolls with no milk and no eggs! This recipe yields 24 soft and fluffy buns to serve as a side dish for family dinner or any holiday gathering.
Servings 24 dinner rolls
Calories 150kcal
Equipment
- Stand mixer
Ingredients
- ½ cup vegan butter
- 2 cups dairy free milk (oat milk, almond milk, soy milk, etc.)
- 1 ½ tablespoon instant rapid rise yeast (2 packets)
- ¼ cup granulated sugar
- 2 teaspoon salt
- 5-6 cups all purpose flour
- 2 tablespoon melted vegan butter (for brushing)
Instructions
- Start by melting ½ cup (full stick) vegan butter in a microwave-safe bowl. Once melted, set aside and let cool. Warm the dairy free milk in the microwave for about 1 minute, until warm but not hot, around 100F-110F.
- To the bowl of the stand mixer, add the warm dairy free milk, yeast, sugar, and salt. Gently stir together and let sit until foamy. This should take about 5 minutes. If the mixture doesn’t get frothy, start over with fresh yeast. This could happen if the yeast is expired or if the milk was too hot and killed the yeast.
- Add the melted vegan butter. Then 1 cup at a time, stir in the flour. I usually stir 4 cups by hand using a spatula, then adjust the stand mixer with the dough hook. While kneading, add the remaining flour, ½ cup at a time, just until a ball of dough forms. You may not need to use all of the flour. I typically use around 5 ½ cups of flour total, but it depends on humidity and other factors. If the dough is too sticky, add extra flour. Continue to knead until a soft, smooth dough forms. It should be slightly sticky but able to pull away from the sides of the mixing bowl.
- Coat a large bowl with cooking spray then transfer the dough to the bowl. Cover with a clean towel and place in a warm place. Let rise for about 30 minutes, or until it’s doubled in size.
- Once doubled in size, punch the dough down, then transfer to a lightly-floured clean work surface. Divide the dough into 24 equal pieces. I like to weigh the dough then divide by 24 for equal pieces.
- Shape pieces of dough into balls and place in a greased 9x13 baking pan. You could use a sheet pan instead. It’s normal for them to touch each other. Cover with the towel again and let rise for another 30 minutes.
- Preheat the oven to 375F. Remove the towel from the rolls and place baking pan into the warm oven. Bake for 25-30 minutes, until cooked through and golden. If you notice the tops are getting too brown, place foil on top to cover until they are done.
- Once cooked, remove from the oven and immediately brush with melted vegan butter. Serve warm and enjoy!
Notes
If you don't have a stand mixer, use a sturdy mixing bowl and a strong spatula or wooden spoon to mix. Then knead by hand on a lightly floured clean surface, until the dough is soft, smooth, and only slightly sticky.
Leftovers
- Store leftover dinner rolls in an airtight container or sealed bag for 3-5 days.
- Oven: Wrap rolls in foil and place on a baking sheet. Bake at 350F in the oven or toaster oven until warmed through. This will take about 10-15 minutes.
- Microwave: Wrap rolls in a moistened paper towel and place on a microwave-safe plate. Warm for 15-20 seconds, repeat if needed.
