These eggless dinner rolls are everything you want in homemade bread — pillowy soft, buttery, and perfect for every kind of gathering. Whether you’re baking for a family dinner or a cozy weekend, this recipe has you covered.
About This Recipe
These dinner rolls are made with just a handful of pantry staples, yet the results are bakery-level soft and golden. What makes them special is the super soft and fluffy texture, thanks to the sticky dough that transforms beautifully once baked.
Even better? They’re naturally eggless and easy to make vegan with simple swaps like plant-based milk and butter. I used a stand mixer for ease, but you can knead this dough by hand too — just expect it to be sticky (that’s a good sign!).
These rolls are also incredibly versatile — serve them warm with a slather of butter, use them to mop up soups and stews, or turn them into mini sandwich sliders. They’re especially perfect for holidays and dinner parties, but easy enough to make on a regular weeknight. Once you try these, you might never go back to store-bought rolls again!
If you love homemade bread recipes that are beginner-friendly and totally satisfying, you’ll also want to try my Turkish Pide, Japanese Milk Bread, and Homemade Focaccia. You’ll be hooked!
What You Need To Make This Recipe
- All-purpose flour
- Milk (any kind — dairy or plant-based)
- Granulated sugar
- Instant yeast
- Salt
- Unsalted butter (or vegan butter)
- Extra melted butter (for brushing)
Substitutions:
→ Swap in almond, oat, or soy milk to make it dairy-free
→ Use vegan butter to keep this completely plant-based
How To Make Eggless Dinner Rolls
Step 1: Combine lukewarm milk, instant yeast, and granulated sugar in a tall glass and set aside.
Step 2: Combine flour, salt, and the yeast milk mixture in the bowl of your stand mixer and knead using the dough hook attachment until the dough comes together.
Step 3: Gradually add softened butter while kneading. Continue to knead for another 3-4 minutes until the dough is smooth.
Step 4: Transfer the dough into a greased bowl, cover with a damp cloth, and rest in a warm place for 1 1/2 hours.
Step 5: Once the dough has rested, gently punch it down and transfer it onto a floured surface. Use a bench scraper to divide the dough into 12 equal-sized portions, then roll each portion into a smooth ball (see video). Place the dough balls in a lightly greased baking pan, leaving 1-2 inches of space between each ball.
Step 6: Brush on milk to prevent the dough from drying out. Cover with a damp cloth and rest in a warm place for 30-45 minutes. Once risen, bake in an oven preheated to 180°C (350°F) for 20-25 minutes, until the top is golden brown.
Step 7: Immediately after the dinner rolls are baked, brush on melted butter for a glossy look.
Pro Tips
- The dough will be sticky — don’t add extra flour! That’s what makes these rolls so fluffy.
- Use a stand mixer if you have one — it makes kneading much easier.
- Brush the tops with milk before proofing to keep them from drying out.
- Don’t skip the post-bake butter glaze — it adds a beautiful shine and flavor.
- These rolls freeze well — just reheat in the oven to enjoy later!
How To Store Eggless Dinner Rolls
Once completely cooled, these dinner rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2–3 days. To keep them soft and fresh, avoid refrigerating them, as that can dry out the bread.
If you want to store them for longer, you can freeze the rolls. Simply place them in a freezer-safe bag or container and freeze for up to 1 month. When ready to eat, let them thaw at room temperature, then warm them slightly in the oven or microwave for that fresh-baked feel.
For best results, avoid brushing on the melted butter topping before freezing — instead, brush the rolls with butter after reheating for a glossy, delicious finish.
FAQ’s
Can I make this dough ahead of time?
Yes! Let the dough rise once, shape the rolls, then refrigerate overnight. Bring to room temperature before baking.
Can I use whole wheat flour?
I haven’t tested this recipe with any other flour — all-purpose gives the softest texture.
How long do these dinner rolls stay fresh?
They’re best the same day, but you can store them in an airtight container for 2–3 days. Reheat before serving for best results.
These eggless dinner rolls are fluffy, buttery, and everything homemade bread should be. Whether you’re a beginner or a seasoned baker, this is one recipe you’ll want to make again and again. If you give them a try, don’t forget to tag me — I’d love to see your beautiful bread!
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Eggless Dinner Rolls
Equipment
- Electric stand mixer (dough hook attachment) or a large bowl if you're making the dough by hand
- 1 Spatula
- 1 Large bowl greased with vegetable oil
- Bench scraper
- Pastry brush
- Baking dish (8×12-inch or 9×13-inch) lightly greased
- Damp kitchen towel
- Kitchen scale or measuring cups and spoons
Ingredients
- 300 ml milk (1 1/4 cup) any kind, plus 2-3 tbsp for brushing on the dough
- 15 g granulated sugar (1 tbsp)
- 7 g instant yeast (2 1/4 tsp)
- 360 g all-purpose flour (3 cups)
- 2 tsp salt
- 30 g unsalted butter (2 tbsp) softened (plus 20–30 g more, melted, for brushing on top)
Instructions
Activate the Yeast:
- In a tall glass or small bowl, combine the warm milk (it should be lukewarm to the touch), sugar, and instant yeast. Stir well and set aside for 5–10 minutes until frothy and bubbly on top.
Prepare the Dough:
- In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the all-purpose flour and salt. Add the frothy yeast mixture to the bowl and begin kneading on medium speed using the dough hook attachment. The dough will start coming together and may look shaggy — that’s normal.
Incorporate the Butter:
- Once the dough starts to come together, gradually add the softened butter, one tablespoon at a time, while continuing to knead. The dough will be sticky — don’t add extra flour at this stage. Keep kneading for about 6–8 minutes total, until the dough becomes smooth, elastic, and slightly shiny.
First Rise:
- Lightly oil a clean bowl and transfer the dough into it. Cover the bowl with a damp kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise for 1.5 hours or until the dough has doubled in size.
Shape the Rolls:
- Once risen, punch down the dough gently to release excess air. Transfer it to a well-floured surface. Use a bench scraper or knife to divide the dough into 12 equal portions (you can weigh them for uniformity).
Roll into Smooth Balls:
- Take one piece of dough at a time. Flatten it slightly, then fold the edges inward into the center like an envelope. Flip the dough seam-side down and cup your hand over it. Roll in a circular motion on your work surface using your cupped palm to create tension and form a smooth, tight ball. This helps the rolls rise tall and bake evenly. Repeat with all portions. (see video below)
Second Rise:
- Place the shaped dough balls into a lightly greased 8×12-inch or 9×13-inch baking dish, leaving a little space between them to rise. Optional: Lightly brush the tops with milk to prevent them from drying out.
- Cover with a damp towel and let rise again for 30–45 minutes or until noticeably puffy.
Bake:
- Preheat your oven to 180°C (356°F). Bake the rolls in the center of the oven for 20–25 minutes until golden brown on top. 🔄 Note: If using a fan/convection oven, reduce the temperature to 160°C (320°F).
Finish:
- As soon as the rolls come out of the oven, brush the tops generously with melted butter for a shiny, buttery finish. Let the rolls cool in the pan for at least 15 minutes before serving.
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