These Soft No Knead Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! Perfect addition to any dinner menu. NO special equipment required. How to make-ahead and how to frozen tips included.
Soft No-Knead Eggless Dinner Rolls Recipe
These Soft No Knead Eggless Dinner Rolls are impressively delicious!
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 homemade bread fresh out of the oven. Homemade meaning, made from starch.
Seriously…
These Soft No Knead Eggless Dinner Rolls are fluffy, buttery, straightforward, and easy to make.
Making these involves a little more work than opening a can, but at the end, you’ll be rewarded with the most amazing and totally irresistible eggless dinner rolls with a golden brown exterior and a pillowy center.
Another thing I love about these Soft No Knead Eggless Dinner Rolls is that they can be made ahead. You just need to roll the dough into rolls then refrigerate overnight (uncooked). When you’re ready to serve let them rest in a warm place for 45- 60 minutes and then bake them.
Can I freeze dough after it rises?
Yes, shape the dough into the desired shape 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.
Can I freeze unbaked eggless dinner rolls?
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.
How do I 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.
Can I freeze baked eggless dinner rolls?
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.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
These Soft No Knead 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.
Happy cooking, and baking!!!
Soft No Knead Eggless Dinner Rolls
Ingredients
Yeast Mixture:
- ½ cup warm water
- 2 teaspoons granulated sugar
- 1 tablespoon (11 gr) active yeast
Also:
- 6 tablespoons cold water
- 2 tablespoons golden flax meal
- 4 cups (580 gr) bread flour (see notes)
- 1/4 cup (58 gr) granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 cup (225 ml) milk, lukewarm
- 4 tablespoons unsalted butter, melted
For Brushing:
- 2 tablespoons butter, melted
Instructions
- Place warm water and sugar in a small bowl; mix to combine. Sprinkle with yeast, and let stand until foamy, about 5 - 7 minutes.
- 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.
- 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.
- 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.
- 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 9x13 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.
- 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.
- Store leftovers in a plastic bag for up to 3 days.
Notes
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
Nutrition
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- Rectangular Baking Pan
-
- Instant Read Thermometer
-
- Kitchen Scale
-
- Measuring Cups
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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!!