Dairy-Free Challah Rolls
Soft, golden, and irresistibly fluffy, these Dairy-Free Challah Rolls are a perfect addition to your table, whether for Shabbat, holidays, or everyday meals. Made with simple pantry staples like all-purpose flour, vegetable oil, and eggs, this recipe skips the dairy without compromising on texture or taste. The dough is easy to work with and yields beautifully braided rolls with a tender crumb and a subtly sweet flavor. With a prep time that allows for proper rising and kneading, these homemade rolls are worth every minute of effort. Serve them warm with a spread of your choice, or use them for sliders and sandwiches—the possibilities are endless! Ideal for those following a lactose-free diet, these indulgent rolls will satisfy everyone at the table.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Granulated sugar
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1 Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine warm water, yeast, and 1 tablespoon of the sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
In another bowl, whisk together the remaining sugar, flour, and salt.
To the yeast mixture, add the vegetable oil and eggs, and mix well.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
After the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each into a small roll.
Place the rolls on the prepared baking sheet, leaving some space between them. Cover and let them rise for an additional 20-30 minutes.
In a small bowl, beat the egg yolk with 1 tablespoon of water to create the egg wash. Brush the top of each roll with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Allow the rolls to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 434.4 g | 158% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 52.5 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 144 mg | 11% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
