SOFT EGGLESS DINNER ROLLS RECIPE
These Soft No-Knead 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 in my opinion, there is nothing like the smell of fresh homemade bread out of the oven.
Seriously…when these eggless no-knead 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 no-knead eggless dinner rolls are a MUST at family gatherings, holiday dinners, or just any occasion.
EGGLESS DINNER ROLL INGREDIENTS
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
- Granulated sugar
- Active yeast
- Cold water
- Golden flax meal
- Bread flour
- Granulated sugar
- Kosher salt
- Unsalted butter
HOW TO MAKE THESE EGG-FREE DINNER ROLLS
Detailed instructions are included in the printable recipe below (scroll down).
1 – BLOOM YOUR 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.
2 – MAKE THE FLAX EGG
To make the 2 flax eggs: Mix 6 tablespoons of cold water and 2 tablespoons golden flax meal in a small bowl until well combined. Let it rest for 5 – 10 minutes to thicken.
3 – COMBINE THE INGREDIENTS
Place all the dry ingredients in a large bowl; mix to combine. Make a well in the center. Add wet ingredients and mix until all the ingredients are well combined, and the dough forms a rough, shaggy mass.
4 – LET THE DOUGH RISE THEN SHAPE
Let rise for 1 ½ – 2 hours in a warm place or until the dough is full and puffy. It will double or triple in volume.
5 – FORM THE ROLLS
Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan.
5 – LET THE ROLLS RISE AGAIN
Cover the baking pan with a kitchen towel so that the formed buns won’t dry out. Return pan to warm place and leave for 30 – 45 min, or until the dough has risen and almost double in volume.
6 – BAKE AND ENJOY
Once the rolls have risen, bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.
QUICK RECIPE NOTES
- 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.
- Bread flour has more protein content than all-purpose, which helps with gluten development, and it is recommended if you want to make a chewy and elastic crumb. Having said that, you can also use all-purpose flour for this recipe. The dough’s consistency and texture of the bread 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 place the eggless dinner rolls into any baking pan: rectangular, round, or a combination of pans.
- Always use a pre-heated oven 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.
MAKE AHEAD INSTRUCTIONS
MAKE THE EGGLESS DINNER ROLLS DOUGH NIGHT BEFORE
You can easily make these dinner rolls ahead of time by rolling the dough into rolls then refrigerate overnight (uncooked). When you’re ready to serve, let them rest in a warm place for 45 to 60 minutes and then bake them.
HOW TO FREEZE DOUGH AFTER ITS RISEN
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.
HOW TO DEFROST EGGLESS 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.
These egg-free no-knead 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.
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.
You can freeze these no-knead 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.
Soft No Knead Eggless Dinner Rolls
- ½ cup (120 ml) warm water
- 2 teaspoons (8 g) granulated sugar
- 1 tablespoon (11 g) active yeast
- 6 tablespoons (90 ml)cold water
- 2 tablespoons (16 g) golden flax meal
- 4 cups (580 g) bread or all-purpose flour (see notes)
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 cup (240 ml) whole milk, lukewarm
- 4 tablespoons (56 g) unsalted butter, melted
- 2 tablespoons (28 g) butter, melted
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.
Make the Flax Eggs:
- To make the 2 flax eggs: Mix 6 tablespoons of cold water and 2 tablespoons golden flax meal in a small bowl until well combined. Let it rest for 5 – 10 minutes to thicken.
Make the Dough:
- Place flour, ¼ cup sugar, and salt in a large bowl; mix to combine. Make a well in the center.
- Add milk, melted butter, yeast mixture, and flax eggs into the well. Using a wooden spoon mix until all the ingredients are well combined, and the dough forms a rough, shaggy mass. You can also do this with a stand mixer with the paddle attachment.
Let the Dough Rise:
- Lightly spray the bowl with cooking spray and place the dough in the bowl. 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 ½ – 2 hours in a warm place or until the dough is full and puffy. It will double or triple 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 with parchment paper a 9×13 inch baking pan or lightly grease with either butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.
Let the Rolls Rise:
- 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. Return pan to warm place and leave for 30 – 45 min, until the dough has risen and almost double in volume.
- Preheat oven to 375º F and position one of the oven racks into the center of the oven.
- Once the rolls have risen, bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.
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