You guys. I’ve never been this excited about any sort of bread adventure EVER. Mainly because so many of you sent me sweet messages and lots of ‘recipe please!’ requests on Instagram. Thank you for being such carb-loving readers 🙂 It got me super enthusiastic about posting this as soon as I could and also, I was over the moon about how easy and how perfect these rolls are. On the first try!
They’re buttery, soft and fluffy, beautifully browned on top and of course, melted butter helps make the most flavourful crust ever. Whether you eat these as rolls on the side, or include them in a pav-bhaaji, they will take centerstage. And they absolutely overpower any store-bought rolls.
This amaaaaazing recipe from Cafe Delites caught my eye because it has no eggs. While I’m perfectly happy with eggs in other baked goods, in breads I find there’s sometimes an eggy aftertaste which I don’t enjoy. Plus an egg-free bread means more of you can bake and eat it, so yay! I halved the original recipe to make a smaller batch of 8 rolls (or pav, if you prefer!) because one, I don’t trust myself around carbs and two, my oven only takes one batch at a time, so the other batch tends to rise a bit too much in the meantime. The good thing is they’re so easy to make, I’m happy to bake a fresh batch every day!
Dinner Rolls Homemade Recipe ( Easy )
The dough is so super cooperative, I was amazed because bread dough can be sticky and difficult to knead especially in warmer climates like Mumbai has. But this one, whether you knead by hand or in a stand mixer, is soft, pliable, with minimal stickiness. It has more butter than a standard bread loaf which keeps it nice and greased and prevents any messy behaviour.
The rolls are brushed with butter before baking but I found they also needed some after baking to help the crust soften. Fresh out the oven, the tops are fairly hard so the butter is essential to keep them crusty, but not tooth breaking-ly so. And plus, who wouldn’t like that beautiful sheen!
The flavour is wonderfully yeasty in that typical old school bakery way. I find that with the packaged rolls, you can’t really ever taste that lovely bready-ness. With this one, you absolutely can. They’re softest on day one, but toast beautifully after that. Keep them at room temperature for a couple of days, but transfer to the fridge after that if you live in a warm area.
Eggless Banana Bread
Half the flour can also be subbed with wholewheat flour (see recipe notes). In fact, it produces a more deeply flavoured, darker roll which I really really loved. I’m not sure which I’d choose, let me know what you think!
As always, I will say that baking your own bread (in whatever form) is one of the most satisfying things to make. I hope you’ll try this. Let me know how it goes 🙂
*You can substitute half the all-purpose flour with wholewheat flour. Increase the butter to 3 tbsp to ensure the wholewheat doesn't dry the rolls out. The two photos below show the darker colour that wholewheat flour gives (I was a little hasty with shaping them, therefore the cracks!). The flavour is deeper with wholewheat, and I absolutely loved it. I will get back if I have any luck with a 100% wholewheat recipe.These Soft Eggless Dinner Rollsare fluffy, buttery, straightforward, and delicious!They’re super easy to make. The perfect addition to any dinner menu. The recipe includes step-by-step photos and lots of tips.
Best Basic Sweet Bread Recipe
These Soft 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 I think there is nothing like the smell of fresh homemade bread out of the oven.
Seriously…when these eggless 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!
Japanese Milk Bread Recipe (hokkaido Milk Bread)
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.
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:
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 can omit this step, and just mix the yeast with the dry ingredients.
Easy Sweet Milk Bread Recipe (soft And Fluffy)
To make the 2 flax eggs: Mix 6 tablespoons of cold water and 2 tablespoons of golden flax meal in a small bowl until well combined. Let it rest for 5 – 10 minutes to thicken.
Pro Tip: If you do not own a stand mixer, you can do this in a large mixing bowl; just mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer could work, but mixing by hand with a wooden spoon or rubber spatula is a better choice than a hand mixer, in my opinion, since the dough recurrently gets stuck in the beaters.
Make a well in the center. Add wet ingredients and mix 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 the dough until smooth and bounces back when pressed.
No Yeast Dinner Rolls Recipe
Place in an oiled bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, about 1 – 2 hours.
Turn the risen dough out onto your counter, then press down and divide into 12 equal pieces. Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan.
Pro Tip: To form a nice and smooth roll, I recommend cupping the ball with your hands and moving in a tight circular motion. This will pull the edge down and in creating a nice roll.
Banana Bread Recipe (eggless, Vegan & Whole Wheat)
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, or until the dough has risen and almost double in volume.
Once the rolls have risen, Preheat the oven and then bake them for about 15 – 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.
If Using Active Yeast. 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.
Dairy Free Dinner Rolls
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 thebreadmay vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether youuse bread flourorall-purpose flour.
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.
You easily jazz this rolls up! Just add any herbs or spices you like to the dough, such as chopped rosemary, dried basil, dried parsley, Italian seasoning, or garlic (about 2 tablespoons). You can also add in some grated cheddar cheese or mozzarella to make a cheesy version (about 1 cup). Other cheese varieties work but avoid super soft cheeses. You can also mix melted butter with garlic and brush over the top as soon as they are out of the oven.
No Knead Dinner Rolls Egg Free
You can easily make these dinner rolls ahead of time by 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.
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.
Place frozen rolls in a lightly greased baking pan.
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