I was making meatloaf and mashed potatoes and realized I was completely out of eggs to make our dinner rolls. Womp womp. I quickly scoured the internet for egg free bread recipes and combined a few to adapt into these egg free dinner rolls.
1 tablespoon instant yeast
3 tablespoons white granulated sugar, divided*
1/2 cup warm water, (110-115˚F)
1 cup milk (I used oatmilk)
1/4 cup butter, melted
1 1/2 teaspoons salt
4 cups all purpose four, plus about 1/4 cup extra for dusting your work surface
2 tablespoons melted butter, for brushing baked rolls
Heat oven to 200°F (if using your oven to proof the dough).
Mix the yeast, 1 tablespoon of sugar and warm water in a large glass measuring cup or large Mason jar (I tend to use since I can never find my measuring cup!) Let sit for 7-10 minutes until foamy and frothed.
After the yeast has activated, add the milk and melted butter into the glass measuring cup or Mason jar. Stir in remaining sugar and salt. Give it a light stir until all the sugar dissolves.
In a stand mixer bowl, add in 2 cups of flour, make a well and add the wet yeast mixture. Using your paddle on the mixer, mix until combined, slowing adding in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). If you do not have a stand mixer, you can also do this by hand using a wooden spoon. Replace paddle with dough hook and let knead for approximately 5 minutes. (If kneading by hand, 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 which will take about 4-5 minutes of kneading).
If hand kneading, 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 proof another 45 minutes. It should double in size.
Punch down (one of the most satisfying parts of baking haha). Scrape dough onto a lightly floured work surface, knead lightly for about 30-40 seconds if needed to bring the dough together.
On a lightly floured surface roll into equal pieces
Arrange rolls, smooth side up into a lightly buttered 9×13-inch baking dish or sheet pan.
Preheat oven to 350⁰ F
Cover with damp warm towel and let rise again on the counter 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 around the 15 minute mark to make sure they are ok.)
Lightly brush with a little extra melted butter, and transfer to a cooling rack or in a bread basket and straight to the dinner table (our family preference).