Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Soft Milk-Free Dinner Rolls (Pareve) – Perfect for Shabbat or Everyday Meals

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Pareve

These soft, pillowy dinner rolls are made without milk or butter, so they’re pareve and perfect for a Shabbat meat meal. The dough uses oil, sugar and an egg for tenderness and color.

Soft Rolls Without Dairy

Oil and a little sugar keep the crumb tender, and an egg adds richness and a golden color. Knead well, let the dough rise twice, and shape evenly sized rolls so they bake uniformly. Brush with egg wash and sprinkle with sesame seeds.

Kosher Notes

These rolls are pareve. When baking a large batch, the mitzvah of separating challah may apply; ask your rabbi about amounts.

Make-Ahead and Freezing

Freeze shaped rolls, then thaw and rise before baking. Baked rolls keep for 3 days or 3 months frozen.

Soft Milk-Free Dinner Rolls (Pareve) – Perfect for Shabbat or Everyday Meals
These incredibly soft dinner rolls prove you don't need dairy to create bakery-quality bread at home. Perfect for Shabbat meals or anytime you want fresh, warm rolls.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 3 hours
Servings: 12 rolls
Course: Bread, Side Dish
Cuisine: Jewish, Kosher
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour plus extra for dusting
  • 1 packet active dry yeast 2 1/4 teaspoons
  • 1 cup warm water 110°F
  • 3 tablespoons granulated sugar divided
  • 1/3 cup vegetable oil
  • 1 large egg room temperature
  • 1 1/2 teaspoons kosher salt
  • 1 large egg beaten for egg wash
  • 1 tablespoon sesame seeds optional

What I use for this recipe

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Method
 

  1. In a small bowl, combine warm water with 1 tablespoon of sugar. Sprinkle yeast over the water and let stand for 5-8 minutes until foamy and bubbly.
  2. In a large mixing bowl, whisk together flour, remaining 2 tablespoons sugar, and salt. Make a well in the center.
  3. Add the yeast mixture, vegetable oil, and egg to the flour mixture. Mix with a wooden spoon until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  5. Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
  6. Punch down the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 2.5 ounces each).
  7. Shape each piece into a smooth ball by rolling it under your palm in a circular motion. Place rolls on a parchment-lined baking sheet, spacing them about 2 inches apart.
  8. Cover rolls with a kitchen towel and let rise for 45 minutes, until puffy and nearly doubled.
  9. Preheat oven to 375°F. Brush tops of rolls with beaten egg and sprinkle with sesame seeds if using.
  10. Bake for 16-18 minutes, until golden brown on top and they sound hollow when tapped on the bottom.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Rolls can be made ahead and frozen after shaping. Let them thaw and rise before baking, adding 30-45 minutes to the rising time. Store baked rolls in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, wrap in foil and warm in a 300°F oven for 5-8 minutes.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 165
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.8g 4%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 245mg 11%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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