Dairy-Free Classic Dinner Rolls

These dairy-free rolls are a perfect companion for a holiday meal. Rich and warm, they're the best non-dairy rolls we've ever tried.

This recipe calls for both our Buttery Spread and Unsweetened almond milk, so you might want to grab a Baker's Pack to cover all your bases. 

 

INGREDIENTS

*You can substitute honey or coconut nectar for the sugar, if you'd prefer. Just make sure to reduce the amount of water in the recipe by 1/2 tsp's worth or so.

 

DIRECTIONS

  1. Combine water, Buttery Spread, and Unsweetened almond milk in a saucepan and warm to a temperature of 120-130ºF.  Pour into a stand mixer equipped with a dough hook, and add 2 c. water. Mix gently on medium-low speed. Let rest for 2 minutes, then beat on medium speed for 2 minutes.
  2. With mixer on low, add remaining 2 c. of flour, a 1/2 cup at a time, until fully integrated and a soft dough is formed. Increase speed to high, and mix for 8 minutes.
  3. Remove dough hook, and cover mixing bowl with a clean, dry towel. Place somewhere warm and away from drafts; let sit for 15 minutes.
  4. Divide dough into 18 equally sized pieces, and shape each into a ball. Place into well-greased rectangular baking dish. Cover with a clean, dry towel, and let rise in a warm, draft-free place until dough has doubled in size (about 30 minutes).
  5. Bake in preheated 375ºF oven for 20 minutes, or until golden brown. Remove pan from oven and brush with melted Buttery Spread. Return to oven for 2 min to brown further.
  6. Remove from oven and allow to cool. Serve warm right from the pan.

Rolls can be frozen in a heavy-duty freezer bag to enjoy at a later date. When you thaw the rolls, warm in a 325ºF oven for 10 minutes, and brush with melted Buttery Spread.

Enjoy!


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