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Dairy-Free Bread Rolls
Dairy-Free Bread Rolls
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Prep Time:
25 minutes
Cook Time:
19 minutes
Total Time:
214 minutes
Easy, dairy-free bread rolls made with soy butter, soy milk, and egg replacer - perfect for new bakers!
Ingredients:
  • 1 cup lukewarm water
  • 3 (.25 ounce) packages active dry yeast
  • 1.5 cups soy milk, at room temperature
  • 0.75 cup soy butter, at room temperature, divided
  • 0.5 cup avocado oil
  • 6 tablespoons water
  • 4.5 teaspoons dry egg replacer (such as Ener-G®)
  • 1 teaspoon salt
  • 6.5 cups bread flour, divided
  • 1.5 tablespoons honey
Instructions:
  • In a large bowl, combine 1 cup of lukewarm water, sugar, and yeast. Allow the mixture to sit for about 20 minutes until the yeast softens and a creamy foam forms.
  • Gently combine soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt with the yeast mixture using a fork. Add 2 cups of bread flour and mix by hand, gradually adding more flour until the dough forms. Knead the dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; allow it to rise for 1 hour and 30 minutes.
  • Divide the dough into 24 pieces and shape them into balls with care and precision.
  • Grease 2 muffin tins generously with cooking spray. Add 1 ball of dough into each muffin cup. Cover with plastic wrap and warm towels, allowing the dough to rise for 1 hour.
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • In a small saucepan, gently melt the remaining 1/4 cup of soy butter over low heat for approximately 2 minutes. Once melted, remove from heat and whisk in the honey.
  • Bake rolls in the preheated oven until puffed and pale, approximately 8 minutes. Remove from oven, brush with half of the soy butter and honey mixture, then return to bake until golden brown, around 9 more minutes. Finish by brushing with the remaining soy butter and honey mixture.

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