Dairy-Free Bread Rolls

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!

• Preparation Time: 25 mins
• Cooking Time: 19 mins
• Total Time: 44 mins
• Calories: 250 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon salt
• 6 tablespoons water
• 3 (.25 ounce) packages active dry yeast
• 1 ½ tablespoons honey
• 1 cup lukewarm water
• cooking spray
• ½ cup avocado oil
• 6 ½ cups bread flour, divided
• 1 ½ cups soy milk, at room temperature
• ¾ cup soy butter, at room temperature, divided
• 4 ½ teaspoons dry egg replacer (such as Ener-G®)

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

Divide dough into 24 pieces; knead and form into balls.

Step 5

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.

Step 6

Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.

Step 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.