These dairy-free rolls are light and fluffy and sure to be a sensation.
My mother-in-law makes the best bread. In fact, she is famous among her neighbors for her delicious baked goods. At fundraising auctions, people get in bidding wars over her rolls and lemon bread. In the beginning of my marriage, my mother-in-law and sister-in-law gave me the best present: a typed collection of her recipes. I have always been grateful for these favorites. But especially now that I am writing down my own recipes, I realize just what a labor of love that gift was.
One of the my family’s favorite is her recipe for sweet rolls. I love her handwritten note on the recipe card, “This recipe is edited to perfection.” She is right. It is perfection, but not dairy-free. Now, here is it is, edited to non-dairy perfection.
Sweet Dinner Rolls
2 Tbsp. yeast
1 Tbls. sugar
2 cups warm water
Dissolve and let stand for 20 minutes. The yeast will get all bubbly like in the first picture below.
1/2 cup oil
1 Tbls + 1/2 tsp salt
1/2 cup sugar
7- 7 1/2 cups flour*
Add all ingredients-except 3 cups of the flour-to the yeast mixture and mix well. Then add enought of the remaining 3 cups of flour to make the dough easy to handle. The above picture on the right shows the consistency of the dough when done mixing. It is a slightly sticky before it raises. Put dough into the greased bowl. Turned greased side of dough up. Cover. Raise 1 1/2 hours, punch, shape into rolls, cover with plastic wrap or cloth and raise 1/2 hour.
Bake at 400º for 8-10 minutes, brush with dairy-free margarine while still hot.
*My children love it when I make the recipe with all-purpose white flour. They prefer it white and fluffy. My husband and I prefer it made with home ground white wheat flour. We love the hearty flavor of the whole wheat, even though they aren’t quite as light and fluffy. In the interest of all I compromised, half wheat and half white, and still amazing.