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Soft No Knead Eggless Dinner Rolls | Mommy's Home Cooking

Soft Eggless Dinner Rolls

These Soft Eggless Dinner Rolls are fluffy, buttery, straightforward, and delicious! The perfect addition to any dinner menu. How to make-ahead and freezing tips included. 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 3 hours
Total Time 3 hours 35 minutes
Servings 12 big rolls or 24 small rolls
Calories 239kcal



  • ½ cup (120 ml) warm water
  • 2 teaspoons (8 g) granulated sugar
  • 1 tablespoon (11 g) active yeast (see notes for instant yeast)
  • 6 tablespoons (90 ml) cold water
  • 2 tablespoons (16 g) golden flax meal (see notes for substitute )
  • 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

For Brushing:

  • 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. Note: If using 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.

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. Note: Skip this step if using evaporated milk.

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 milk, melted butter, yeast mixture (if using active yeast), and flax eggs into the well. Mix, on medium speed, 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 thedough until smooth and bounces back when pressed. Note: If you do not own a stand mixer, you can do this in alarge mixing bowl and in the next step, mix the dough together with a largewooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer couldwork, but xixing by hand with a wooden spoon or rubber spatula is a betterchoice than a hand mixer, in my opinion, since but the dough recurrently getsstuck in the beaters.

Let the Dough Rise:

  • Lightly spray a large 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 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 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.

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 45 - 60 min, until the dough has risen and almost double in volume.


  • 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 about 15 - 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.


Flour: 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. 
Yeast: If using 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.
Flaxseed Eggs: In this recipe, I used golden flax seed meal as an egg replacement. You can substitute the flax eggs for 90 ml (6 tablespoons) of evaporated milk.
Store: 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: To freeze baked rolls, wrap them up tightly with aluminum foil or plastic freezer wrap and freeze for a month. Thaw and reheat until warm before enjoying.
Make-Ahead:  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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 239kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 318mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 210IU | Calcium: 33mg | Iron: 0.5mg