Homemade Bread Rolls Eggless Recipes

SOFT EGGLESS DINNER ROLLS

Steps:

• 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 don't need to activate it in the warm water (step 1); just skip this step and add it along with the flour and other dry ingredients in step 3.
• To make the 2 flax eggs: Mix 6 tablespoons of cold water and 2 tablespoons golden flax meal in a small bowl until well combined. Let it rest for 5 - 10 minutes to thicken. Note: Skip this step if using evaporated milk.
• Place flour, ¼ cup sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center. Note: If using instant yeast add here too.
• Add milk, melted butter, yeast mixture (if using active yeast), and flax eggs into the well. Mix, on medium speed, 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 thedough until smooth and bounces back when pressed. Note: If you do not own a stand mixer, you can do this in alarge mixing bowl and in the next step, mix the dough together with a largewooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer couldwork, but xixing by hand with a wooden spoon or rubber spatula is a betterchoice than a hand mixer, in my opinion, since but the dough recurrently getsstuck in the beaters.
• Lightly spray a large bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 ½ - 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
• Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 equal long strips, then cut each strip into 3 portions for a total of 12 dough balls. For smaller rolls cut each strip into 6 portions for a total of 24 dough balls.
• Line with parchment paper a 9x13 inch baking pan or lightly grease with either butter or cooking spray and set aside. Note: You can place the rolls into any baking pan: rectangular, round, or a combination of pans.
• Take each piece of dough and roll it into a smooth ball, place the ball seam side down in the prepared baking pan. 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, until the dough has risen and almost double in volume.
• Preheat oven to 375º F (190º C) and position one of the oven racks into the center of the oven.
• Once the rolls have risen, bake them for about 15 - 20 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.

EASY SOFT DINNER ROLLS

Steps:

• Heat oven to 200°F | 100°C (if using your oven to proof the dough).
• Mix the yeast, 1 tablespoon of sugar and warm water in a large bowl. Let sit for 7-10 minutes until foamy and frothed.
• While yeast is activating, combine the milk and butter in a 2-cup capacity microwave safe jug. Microwave on high for about 40-50 seconds, or until butter has half melted and milk is luke warm. Stir in remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl.
• Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). Turn out on a lightly floured work surface and use the extra 1/4 cup of flour in tablespoon increments to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading). (Lightly oil your hands if the dough gets too sticky.)
• Transfer dough back into the bowl. Cover with a warm damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven, leaving the door ajar for the first 10-15 minutes or so. After 15 minutes, close oven door and allow the dough to double in size (another 45 minutes).
• Scrape dough onto a lightly floured work surface or kitchen bench, knead lightly for about 30-40 seconds if needed to bring the dough together, and mould into a loaf shape. Cut in half, then cut both halves into 6 equal pieces (you should now have 12 equal pieces all together).
• Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top! Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak you just made, pinching the seal again, and flip over to double check the top is smooth. (Use a light dusting of flour in your hands to prevent sticking if you need to.)
• Arrange rolls, smooth side up into a lightly greased 9x13-inch baking pan or dish (you can line your pan or dish with parchment paper if you wish).Preheat oven to 375˚F | 190˚C (or 350°F | 180°C for fan forced ovens).
• Lightly spray rolls with cooking oil spray, cover with plastic wrap and let rise again until just about doubled in size, (about 30 minutes).
• Bake in a preheated oven for 20-25 minutes, or until rolls are golden browned. (Check them after 18 minutes to make sure they are ok.)
• Lightly brush with a little extra melted butter, and transfer to a cooling rack.

HOMEMADE BREAD ROLLS (EGGLESS)

Steps:

• Heat the water until warm enough that you can still dip in a finger comfortably (too hot and it will kill the yeast, too cold and the yeast won't activate). Pour the water into the bowl of a stand mixer (or a large mixing bowl if doing this by hand). Stir in the yeast and 1 tbsp sugar, cover the bowl with clingfilm and set aside for 5 to 10 minutes to become frothy.
• Next, heat the milk till lukewarm and pour into the bowl along with the melted butter. Add the remaining 1 tbsp sugar and then the salt. Stir.
• Add the flour and attach the dough hook to the mixer. Let it run on medium low for 2 to 3 minutes until the dough comes together and begins to look smooth. At this stage I like to knead the dough by hand for another 2 minutes. It should hardly be sticky, and be elastic and smooth by the end of it. Poke a finger lightly on the dough. If it slowly bounces back, you've kneaded it enough. If doing this without the mixer, you will knead for about 5 minutes in total.
• Place the dough on a lightly floured surface, then lightly oil the mixing bowl. Pop the dough back in and cover with clingfilm. Leave to rise at room temperature for 1 hour until it doubles.
• Lightly grease a shallow 8x4 baking pan and set aside. Preheat the oven to 200 C.
• Take the puffed dough out of the bowl and press lightly to release the air. Pat it into a disc roughly 8" wide and divide into 8 equal triangles.
• Roll each triangle into a ball, then shape by lightly flattening the ball, then bringing the sides of the ball up and pinching them together. When you turn it over, the top should be smooth.
• Place each shaped ball of dough in the pan, leaving a little space between them. Cover with clingfilm and allow them to rise for 20 to 30 minutes until doubled. They will stick to each other, that's absolutely fine.
• Brush the tops lightly with melted butter, then bake for 20 minutes, rotating the tray halfway to ensure even browning. The rolls are done when they are puffed and browned and feel firm on the top.
• As soon as they're out of the oven, brush with more melted butter to soften the crust. Allow to cool for 5 minutes, then remove from the pan and place on a wire rack to cool without them getting soggy.
• Rolls are best eaten fresh (with butter!), but can be stored at room temperature for 2 days in an airtight tin and toasted after the first day. Beyond that, they're best stored in the refrigerator. Happy baking!