New this month
Get the Allrecipes magazine

Dairy-Free Bread Rolls

 made it  |  0 reviews   |   photos
Ariel Romell

"Slightly sweet rolls that are easy for new bakers. Great if you have a dairy or egg allergy. These are a family favorite at the holidays. Don't let the directions scare you... I promise it is easy!"
Added to shopping list. Go to shopping list.


3 h 34 m servings 249 cals
Original recipe yields 24 servings (24 rolls)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes.
  2. Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.
  3. Divide dough into 24 pieces; knead and form into balls.
  4. Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.
  7. Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.


  • Cook's Notes:
  • Substitute olive oil for the avocado oil if preferred.
  • If using the microwave to warm up the soy milk and soy butter, heat in 15-second intervals, stirring frequently, until barely warm.
  • Editor's Note:
  • The ratio of water to egg replacer is based on the brand mentioned (for 3 eggs). Follow directions on the box if using a different brand.

Nutrition Facts

Per Serving: 249 calories; 8.2 g fat; 36.4 g carbohydrates; 7 g protein; 0 mg cholesterol; 142 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0