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Dairy-Free Bread Rolls

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"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!"
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Ingredients

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

Directions

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  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.

Footnotes

  • 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. Full nutrition

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