Dairy Free Dinner Rolls

There’s something irresistible about a batch of warm dinner rolls straight from the oven — a soft, pillowy crumb that yields with a gentle squeeze, a golden-brown top that releases a comforting, bready aroma, and a tender interior that soaks up butter or olive oil without ever feeling heavy. These dairy free dinner rolls have that cozy, home-baked magic but leave out milk, butter, and other dairy so everyone at the table can enjoy them. They’re lightly sweet, subtly yeasty, and perfectly soft: the kind of bread that brings people together, sparks conversation, and pairs with everything from soups and stews to holiday spreads and lazy brunches.

Make them for family dinners, weekend gatherings, potlucks, or a simple weeknight side — they’re comforting enough for holidays and easy enough for a last-minute dinner. Whether you want rolls that stay soft for leftover sandwiches or rolls to tear and dip at a soup night, this recipe delivers warm, dairy-free comfort every time.

At a Glance

Prep Time: 15 minutes (plus rising time)
Cook Time: 20 minutes
Total Time: About 2 hours 35 minutes (includes two 1-hour rises)
Servings: 14 to 16 rolls
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimate per serving (1 roll), based on the recipe using 3 1/2 cups (450 g) all-purpose flour and divided into 16 rolls. Values are approximate and calculated from USDA FoodData Central nutrient profiles for each ingredient.

Calories: ~128 kcal
Protein: ~3.3 g
Carbohydrates: ~23.1 g
Fat: ~2.3 g
Fiber: ~0.8 g
Sodium: ~145 mg

Notes on accuracy: these estimates were compiled using USDA FoodData Central values for all-purpose flour, egg, vegetable oil, granulated sugar, and salt. Actual values will vary slightly depending on ingredient brands, exact flour amount used, and final number of rolls baked. For individual dietary needs or precise tracking, consult the USDA database or a registered dietitian.

Why You’ll Love It

Comfort & Aroma: Freshly baked rolls create an instant warm, homey atmosphere — that yeasty, slightly sweet smell is unbeatable.
Inclusive & Practical: Dairy-free by design, these rolls work for lactose-intolerant guests, dairy-free diets, and most veg-forward menus (see vegan options below).
Versatility: Serve them with holiday feasts, soups, salads, or turn leftovers into sliders. They’re neutral enough to pair with sweet or savory dishes.
Simple Technique: No complicated equipment required — a stand mixer speeds things up, but you can also knead by hand.
Soft, Tender Texture: The combination of oil and a well-kneaded, properly proofed dough yields a delicate crumb that stays soft for days when stored correctly.

Preparation Guide

Ingredients

1 ½ teaspoons instant yeast
2 tablespoons white sugar
1 cup warm water (235 millilitres) — about 105°F / 40°C
1 egg (room temperature)
2 tablespoons oil (neutral oil like canola, vegetable, or light olive oil)
1 teaspoon salt
3 to 3 ½ cups all-purpose flour (385 to 450 grams) — start with 3 cups and add up to 3 ½ as needed

Optional ingredients and substitutions

To make egg-free (vegan): replace 1 egg with a flax egg (1 tbsp ground flax + 3 tbsp water, set 5–10 minutes) or 3 tablespoons aquafaba.
For richer flavor: swap 1 tablespoon oil for mild-flavored melted vegan butter or add 1 teaspoon vanilla (for slightly sweet rolls).
Add-ins: 1–2 teaspoons dried herbs (thyme, rosemary), 2 cloves minced garlic, or 1 tablespoon maple syrup or honey (honey is not vegan).
For whole-grain: replace up to 1 cup of the all-purpose flour with whole wheat flour (may need a touch more water).

Step-by-step Instructions

Proof the yeast: Place the instant yeast, white sugar, and warm water in the bowl of a stand mixer. Let sit 5–10 minutes until foamy. (If it doesn’t foam, the yeast may be inactive — start with new yeast.)
Mix wet ingredients: Add the egg, oil, and salt to the yeast mixture.
Add flour and knead: Add 3 cups of the flour to the bowl. Using the dough hook, knead on medium speed until the dough is smooth and slightly tacky, about 5–7 minutes. If the dough is too sticky, add additional flour 1 tablespoon at a time up to the remaining ½ cup as needed until it’s manageable but not dry.
First rise: Cover the dough with a damp towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Prepare pans: Grease a 9×13-inch baking pan (or two 9-inch round/square pans).
Divide and shape: Punch the dough down. Turn onto a lightly floured surface, scrape with a rubber spatula, and divide the dough into 14–16 equal pieces. To shape: cup your hand over a piece and roll in a circular motion on the work surface to form a smooth ball. Place each ball seam-side-down in the prepared pan.
Second rise: Cover and let the shaped rolls rise for about 1 hour, or until doubled in size.
Preheat oven: Preheat to 350°F (175°C) while the rolls finish their second rise.
Bake: Place the pan in the fully preheated oven and bake 20 minutes, or until the tops are beginning to brown and the rolls sound hollow when tapped.
Finish and cool: Remove from oven and brush tops with a little oil or vegan butter for a shiny finish. Let sit 5 minutes, then transfer to a cooling rack.

Practical tips

Avoid overmixing: Knead only until smooth and elastic; overworking can make rolls tough.
Check doneness: Internal temperature should be about 190–200°F (88–93°C) for enriched rolls; visual cues (golden top, hollow sound) are reliable.
Dough temperature: Warm proofing areas speed rises. If your kitchen is cool, place the dough in an oven with the light on or near a warm appliance.
Measuring flour: Spoon flour into the measuring cup and level it — don’t scoop — to avoid heavy dough.

Best Pairings

Classic: Brush with dairy-free butter and serve warm.
For soups & stews: Serve alongside tomato soup, chicken or vegetable stew, or chili.
Brunch: Split and fill with scrambled egg and avocado (or vegan scramble for plant-based).
Sliders: Use for pulled jackfruit, BBQ mushrooms, or roasted turkey sandwiches.
Sweet spin: Split and spread with jam or cinnamon-sugar butter (use vegan butter if needed).

Keeping it Fresh

Room temperature: Store rolls in an airtight container or resealable bag for 2–3 days. Keep away from direct sunlight or heat.
Refrigeration: Not recommended for long-term storage; refrigeration can dry out rolls. If you must refrigerate, keep tightly sealed for up to 5 days and rewarm gently before serving.
Freezer: Freeze cooled rolls individually on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 325°F (160°C) for about 10–12 minutes (or thaw overnight in fridge and reheat briefly).

Chef’s Advice

Flour selection: Use a reliable, all-purpose flour with around 10–12% protein for a tender crumb. Higher-protein flours (bread flour) create chewier rolls.
Dough feel: The final dough should be smooth and slightly tacky — tacky to the touch but not sticking to your fingers heavily.
Consistent sizing: Weigh or measure dough pieces to ensure even baking; about 50–60 g per roll yields 14–16 rolls.
Brush after baking: Brushing with oil or vegan butter after baking keeps the exterior soft and gives an appealing sheen without adding dairy.
Troubleshooting rises: If the dough doesn’t rise, check yeast freshness and water temperature (too hot will kill yeast; too cold won’t activate it).

Creative Twists

Herb & Garlic Dinner Rolls: Add 1 tablespoon minced garlic and 1–2 teaspoons mixed dried herbs to the dough for savory, aromatic rolls. Brush with garlic-infused oil after baking.
Vegan Egg-Free Version: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or 3 tbsp aquafaba; both work well to bind and tenderize without changing the overall texture.
Sweet Honey Rolls: Increase sugar to 3 tablespoons, add 1 tablespoon honey or maple syrup (not vegan if honey), and brush with a light glaze of maple syrup after baking for a slightly sweet roll perfect with brunch.
Whole Wheat Variation: Replace 1 cup of the all-purpose flour with whole wheat flour and add 1–2 tablespoons extra water if dough feels dry. Expect slightly denser rolls with nuttier flavor.
Gluten-Free Note: For gluten-free rolls, use a tested GF blend formulated for yeast breads plus 1 tsp xanthan gum per cup of blend. Expect a different texture and require careful handling; follow GF blend manufacturer guidelines.

Recipe Q&A

Q: Can I make these without a stand mixer?
A: Yes. Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Q: My dough is sticky — how much more flour should I add?
A: Add flour sparingly, 1 tablespoon at a time. Sticky dough that is manageable will bake up softer; too much flour yields dense rolls.

Q: How can I keep rolls extra soft for several days?
A: Store in an airtight container at room temperature and avoid refrigeration. Reheat briefly wrapped in foil to refresh softness.

Q: Can I double the recipe?
A: Yes — double all ingredients and split dough into two bowls for easier mixing and kneading if needed. Use larger pans for shaping.

Q: Are these suitable for a dairy allergy?
A: The recipe is dairy-free but contains an egg. For dairy allergy and vegan needs, use the egg substitution (flax egg or aquafaba).

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Conclusion

Baking these dairy free dinner rolls is a small act with big rewards: warm bread, the scent of yeast and baking filling your home, and a crowd-pleasing side that adapts to many meals and diets. If you want more inspiration or alternative dairy-free roll techniques, check out this helpful guide on Dairy Free Dinner Rolls | The Taste of Kosher and a great vegan-focused approach at The Best Vegan Dinner Rolls – Make It Dairy Free. Try the recipe, share a photo, and tell us what twist you made — we love seeing your kitchen wins!