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.

Course Side Dish

Prep Time 20

Cook Time 25

Rise Time 1

Total Time 1 45

Servings dinner rolls

Calories 150kcal

Author Jenna Urben

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.

To reheat dinner rolls:

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.

Nutrition