These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! They’re super easy to make. The perfect addition to any dinner menu. The recipe includes step-by-step photos and lots of tips.

Oriana’s Thoughts On The Recipe
These Soft Eggless Dinner Rolls are SO delicious and easy to make! I know there are tons of frozen and canned bread out there, and don’t get me wrong, I use them very often since they are super convenient. But I think there is nothing like the smell of fresh homemade bread out of the oven.
Seriously…when these eggless rolls are in the oven, the whole kitchen smells heavenly. And once they’re out… everyone makes their way into the kitchen to get a roll to try!
They’re so fluffy, buttery, and soft. Despite being eggless, these rolls have a golden brown exterior and a pillowy center. Even better, they’re so easy to make that anyone can make this recipe!
These soft eggless dinner rolls are a MUST at family gatherings, holiday dinners, or just any occasion.
They are, of course, fantastic slathered with butter (my personal favorite) but are also great for dipping in soups, chili, and mopping up gravy and/or sauce.

Ingredients You’ll Need, Substitutions & Notes

Amounts are included in the printable recipe below (scroll down). Most of these items you probably already have in your pantry, which is why it will be easy on the budget! Here’s what you’ll need:
- Warm Water: you’ll need it to activated the yeast.
- Sugar: Regular white granulated sugar or caster sugar.
- Yeast: You can use active yeast or instant yeast. If using instant yeast, you don’t need to activate it; just mix it with the dry ingredients.
- Flour: I use bread flour when available, but this recipe will also work fine with all-purpose flour.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Evaporated Milk: I like to use evaporated milk in this recipe because it helps create the perfect fluffy texture. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly different texture and less richness compared to using evaporated milk.
- Milk: I like to use whole milk for baking, but you can use any milk you have handy.
- Butter: I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Process Overview: Step-by-Step Photos
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Bloom Your Yeast (if using active yeast)
Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes.
Note: If using instant yeast, you can omit this step and just mix the yeast with the dry ingredients.
Step 2 – Make the Egg-Free Bread Dough
Place all the dry ingredients together in the bowl of your stand mixer; mix to combine.
Pro Tip: If you do not own a stand mixer, you can do this in a large mixing bowl; just mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle.

Make a well in the center. Add wet ingredients and mix until all the ingredients are well combined, and the dough comes together in a ball, about 2-3 minutes. Continue mixing for about 2 – 3 more minutes to knead the dough until smooth and bounces back when pressed.


Step 3 – Let the Dough Rise
Place in an oiled bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about 1 – 2 hours.


Step 4 – Form the Rolls
Turn the risen dough out onto your counter, then press down and divide into 12 equal pieces. Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan.
Pro Tip: To form a nice and smooth roll, I recommend cupping the ball with your hands and moving it in a tight circular motion. This will pull the edge down and create a nice roll.

Step 5 – Let the Rolls Rise Again
Cover the baking pan with a kitchen towel so that the formed buns won’t dry out. Return the pan to a warm place and leave for 30 – 45 minutes, or until the dough has risen and almost doubled in volume.

Step 6 – Bake & Enjoy
Once the rolls have risen, Preheat the oven and then bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.

Recipe Tips
If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.
If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.
Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.
You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.
Always preheat the oven for 15 – 20 minutes for the best results.
The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside an off-oven with the light on.
Variations You Can Apply To This Recipe
You can easily jazz these rolls up! Just add any herbs or spices you like to the dough, such as chopped rosemary, dried basil, dried parsley, Italian seasoning, or garlic (about 2 tablespoons). You can also add some grated cheddar cheese or mozzarella to make a cheesy version (about 1 cup). Other cheese varieties work but avoid super-soft cheeses. You can also mix melted butter with garlic and brush over the top as soon as they are out of the oven.

Make Ahead Egg-Free Dinner Rolls
Overnight Egg-Free Dinner Rolls
You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.
Freeze Unbaked Egg-Free Dinner Rolls
To freeze the dough after it has risen, shape the dough into rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.
Defrost & Bake Egg-Free Bread Rolls
Place frozen rolls in a lightly greased baking pan. Cover with plastic wrap or a damp towel and let rise until puffy, about 2- 3 hours, then bake as the recipe instructs.

Storing & Freezing Instructions
These egg-free dinner rolls are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
Leftovers
The eggless dinner rolls will stay fresh in an airtight container or wrapped in aluminum foil at room temperature for up to 4 days. You can also warm them in a toaster oven or microwave if you’d like them to be toasty.
Freeze Baked Dinner Rolls
You can freeze these dinner rolls for later if you have too much. Simply let the eggless dinner rolls cool and then wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.
Frequently Asked Questions
Absolutely! You can do this recipe in a large mixing bowl and mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer could work, too, but mixing by hand with a wooden spoon or rubber spatula is a better choice than a hand mixer, in my opinion, since the dough recurrently gets stuck in the beaters.
Probably you’ve added too much flour, this can easily happen if you don’t measure the flour correctly. The best way to do it is using a kitchen scale, but if you don’t have one, spoon the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour.
Yes, you can easily make these dinner rolls ahead of time by making the dough, then rolling the dough into rolls, and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.
Somewhere between 95°F and 110°F will be fine!
The yeast should begin to foam after 5 – 8 minutes. You will be able to see a creamy foam and bubbles on the surface of the water.
Yes! Let them cool completely, then wrap them tightly in aluminum foil. Place the foil-wrapped rolls in a freezer bag or container and freeze for up to a month.
Yes! After the dough rises for the first time. Shape the rolls and place them in the baking pan. Place the baking pan into the freezer and freeze until the rolls are very firm. Transfer the frozen-shaped rolls into a plastic bag and freeze for up to 2 weeks.

More Eggless Bread Recipes You’ll Love!
Recipe Card

Soft Eggless Dinner Rolls
Equipment
Ingredients
- ½ cup (120 ml) water warmed to about 110° F (43° C)
- 2 teaspoons (8 g) granulated sugar
- 1 tablespoon (11 g) active yeast (see notes for instant yeast)
- 4 cups (580 g) bread or all-purpose flour (see notes)
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons salt
- 6 tablespoons (90 ml) evaporated milk (see notes for substitute)
- 1 cup (240 ml) whole milk, lukewarm
- 4 tablespoons (56 g) unsalted butter, melted
For Brushing:
- 2 tablespoons (28 g) butter, melted
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Activate the Yeast:
- Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 – 7 minutes. Note: If using instant yeast, you don't need to activate it in the warm water; just skip this step and add it along with the flour and other dry ingredients in step 3.
Make the Dough:
- Place flour, ¼ cup sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center. Note: If using instant yeast add here too.
- Add evaporated milk, whole milk, melted butter, and yeast mixture (if using active yeast, if not add the water too) to the well. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 more minutes, until smooth and bounces back when pressed. Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.
Let the Dough Rise:
- Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
Form the Rolls:
- Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. For smaller rolls, cut each strip into 6 portions for a total of 24 dough balls.
- Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.
- Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won't dry out.
Let the Rolls Rise:
- Return pan to warm place and leave for 45 – 60 min, until the dough balls has risen and almost double in volume.
Bake:
- Preheat oven to 375º F (190º C) and position one of the oven racks into the center of the oven.
- Once the rolls have risen, bake them for 15 – 20 minutes or until golden brown. When they come out of the oven, brush them with melted butter immediately.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. Milk: Instead of milk, use non-dairy milk like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- If Using Active Yeast. It’s important to have warm water to bloom your yeast in. If your water is too hot, then your yeast will die. If your water is too cold, then your yeast won’t activate. The ideal temperature of the water is 68° to 81°F. The yeast should begin to foam after 5 to 8 minutes. You will be able to see creamy foam and bubbles on the surface of the water.
- If Usinf Instant Yeast. You don’t need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.
- Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.
- You can bake the eggless dinner rolls in any baking pan: rectangular, round, or a combination of pans.
- Always preheat the oven for 15 – 20 minutes for the best results.
- The time it takes to rise may vary based on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside of an OFF oven with the light on.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in March 2021, this recipe was updated in October 2024 to include even more helpful information. We made a slight adjustment to the recipe itself after many readers shared they had a flax allergy, so it no longer includes flax eggs.
Hello!! I love these rolls, they’re so delicious. But I have a clarifying question on the flour quantity…4 cups of flour per the flour package would be 480g, however you have the grams as 580g. Should it be the 480 or did you intend for it to be almost 5 cups of flour? Thanks!
Hello Megan! I’m so glad you love the rolls—thank you for trying the recipe! For the best results, I recommend following the measurements listed in the recipe (580g), not the weight suggested on the flour package. Different types of flour can vary in weight per cup, and I’ve tested the recipe using 580g. I hope that clears things up! Happy baking, and wishing you a joyful holiday season!
Hello! I saw you updated this recipe to no longer use flax egg? I didn’t see in the instructions when to put in the whole milk. I made these tonight and they turned out great, but instead of evaporated and whole milk, I used about 2/3 cup of warm 2% milk and it turned out great! I also used only 2 tbsp of butter instead of 4 tbsp and it worked just fine. I have tried your cinnamon rolls previously and they are perfect too! Thanks for your recipes.
Hi Jayshree! Thanks so much for your feedback and for giving the recipe a try with your own twist! 😊 I’m so glad it worked out well for you with the 2% milk and the butter adjustment—it’s always fun to see how everyone makes a recipe their own! I’ll definitely take a look at the instructions and make sure to clarify when to add the whole milk. And I’m thrilled to hear you loved the cinnamon rolls too! Thank you for your kind words and for supporting my recipes!
Hello Ma’am !! Can you please share the amount of flaxseed with cold water that was previously described in the recipe ??
Thanks ❤️
Hello Surbhi! Before I modified the recipe, I used to add 2 flax eggs: 6 tablespoons water + 2 tablespoons golden flax meal.
Thank you ❤️
Can I make these rolls as a loaf in loaf pan?
By the way I have made these rolls and it turned out a biggest hit.😋
Thank you so much ❤️
Hello Surbhi! I honestly haven’t tried that yet to advise, but I think it could work fine. If you do an experiment, please share with us how it goes.
These were delicious, however not light and fluffy. Not sure what I did wrong but we enjoyed them regardless.
Hello Bex! I’m delighted you enjoyed the taste! Achieving that perfect light and fluffy texture with dinner rolls can sometimes be a bit tricky. It could be related to the amount of kneading, rising time, how old the yeast was, or even the temperature in your kitchen. Experimenting a bit with the rising time or kneading technique might help. Nevertheless, I’m thrilled they were still a hit despite the texture. Feel free to reach out if you’d like any tips for the next batch! Happy baking! 😊🍞
I love this recipe! I used red fife flour and chia seed and they turned out so yummy! I added a wee but more water as the flour is more thirsty, about 2-3 tablespoons to get the consistency and bounce back. I used a stand mixer. So easy! My first time making buns! Thank you for this very versatile recipe. I’m excited to bring to our christmas dinner!
Hello Ashley! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Can you use wheat flour instead of white flour
Hello Della! I am sorry, but I haven’t tested this recipe with wheat flour. If you try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Can you substitute anything for flaxseed.
Or only yeast will be enough.
I make most of your cakes which my family loves. Thank you so much for sharing your recipes.
Hello Nimita! You can use the same amount (90 ml) of evaporated milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Is the first amount of sugar supposed to be 2 teaspoons or 24grams?
Hello Audrey! Sorry for the confusion. It’s 2 teaspoons (8g). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hola Oriana, gracias por tus recetas! Mi hijo de 2 años tiene una muy fuerte alergia al huevo también y tu página me ha salvado de mucho, no imaginas! Te agradezco tanto por este blog.
Hola Elizabeth! Siento mucho que tu hijo tenga alergia al huevo. Mi hija ya tiene 7 años y no ha sido fácil, pero con el tiempo uno se adapta y las cosas se vuelven mas sencillas. Para mi es un placer saber que mis recetas son útiles para ti y tu familia. Por favor, no dudes en contactarme si tienes alguna pregunta y/o pedido de receta. Un abrazo, Oriana
Any significance to the flax or just for extra fiber etc? Daughter has suspe Ted allergy to flax – sub wheat germ perhaps or would that require some extra moisture?
Hello Brad! Thanks for your interest in this recipe. The flax egg acts as an egg substitute. Regarding the wheat germ, I don’t know if it will work because I haven’t used it before. Perhaps you might be interested in checking this plant-based egg replacer (https://amzn.to/2H6Y4QC). It works well in different kinds of recipes. Please, if you try the recipe with wheat germ let me know how it turns out.
They look so soft and delicious!! I’m craving for them right now, thanks for sharing!
Thanks so much, Isidora!!