Recipe of the Week: Fat-Free/Oil-Free/Egg-Free Dinner Rolls

Posted & filed under Recipes.

I recently picked up a lovely new client who is on an “oil-free, plant-based, vegan” diet plan. None of these requirements is terribly daunting to me, especially after five years of cooking for a mainly plant-based/low-oil food delivery company. BUT, I did hit a little snag when I realized I did not have a good recipe on file for both a fat-free AND egg-free dinner roll.

So I took my basic Quick, Easy Peasy dinner roll recipe and subbed apple sauce for oil and use my fav go-to product egg substitute product (see link below) and voila – these buns turned out great! A little denser than the original recipe, but for zero fat I cannot complain! I mean, Thanksgiving is this week, anyplace to cut fat from a recipe is probably not a bad thing…right?! LOL…unless of course you smother it in butter 🙂

Fat-Free/Oil-Free/Egg-Free Dinner RollsHomemade Dinner Rolls

Makes 9-12 rolls

INGREDIENTS:

1 cup plus 2 Tbs. warm water

1/2 cup unsweetened apple sauce

2 Tbs. active dry yeast

1/4 cup sugar

1 1/2 tsp. salt

Ener-G Egg Replacer (1 1/2 tsp. dry Egg Replacer plus 2 Tbs. water, combined together)*

3 1/2 cup bread flour (bread flour seems to work best for me, all-purpose will work, but if you have bread flour definitely use that!)

Optional:

For Savory Rolls: Garlic and/or onion powder, dried herbs (parsley and oregano work well)

For Sweeter Rolls: A drizzle of honey, 1 1/2 tsp. cinnamon and 1/2 tsp. nutmeg

DIRECTIONS:

  1. Heat oven to 400 degrees. In a bowl (or stand mixer with the bread dough attachment) combine the water, oil, yeast, and sugar; allow to rest for 15 minutes.
  2. Using your hands or hook, mix in salt, egg and flour (here is where you would add the optional spices/ honey). Knead all ingredients together for about a minute or so, then cover the bowl with a towel and allow to “rest” for another 10 min.
  3. Form dough into 9-12 balls (depending on how small/large you want your buns!) and place in a greased 9×13 pan and allow to rest for another 10 min.
  4. Bake uncovered for about 30 minutes or until golden brown (I have found the rolls become brown on top but not fully cooked through at 30 minute mark, so I typically cover the with tin-foil and allow them to bake for another 10-15 minutes).

* http://www.ener-g.com/gluten-free/egg-substitute.html

Click here to download a printable copy of the Fat-Free Oil-Free Egg-Free-Dinner-Rolls-Recipe

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2 Responses to “Recipe of the Week: Fat-Free/Oil-Free/Egg-Free Dinner Rolls”

  1. Michele

    I was looking for a fat-free vegan bread recipe that didn\’t require 1,800 hours of rising and kneading, and this is perfect!!!! These rolls are fluffy on the inside, a little sweet, and very crisp on the outside. I didn\’t have the correct size pan, so I made 9 rolls in an 8×8 silicone cake pan, and they were even better than I\’d hoped. A note: my dough turned out so sticky that I had to coat my hands in flour to get it rolled and placed, but I was worried for nothing. I don\’t know if it\’s supposed to be that sticky, but it turned out just fine (:

    Reply
    • Chef Angela

      Hi Michele- so glad you liked the recipe and that it was a success for you! As long as the rolls turned out fine, I wouldn’t worry about the dough being a little sticky. In my experience, my rolls could tend to be a little on the drier side due to lack of fat/oil to keep the dough moist – glad you did not run into that problem!