Dairy Free Buttery Dinner Rolls

Total time2 hr 17 min

Prep time25 min

Cook time22 min

5.0

(21)

Soft, pillowy, and golden-topped, these dinner rolls are the kind of thing that disappears from the table before the main course even lands. Oat milk stands in beautifully for dairy here, giving the dough just enough richness to produce that tender, pull-apart crumb everyone loves. Dairy-free butter does double duty — worked into the dough for flavor and brushed generously over the tops right out of the oven for that glossy, irresistible finish. The recipe makes a full dozen, so it's perfect for a holiday spread, a Sunday dinner, or honestly any night you want something special without much fuss. A two-rise process keeps things approachable: one long rest to build flavor and structure, then a shorter puff in the pan so the rolls bake up touching each other in that classic, bakery-style cluster. An optional sprinkle of flaky sea salt at the end adds just the right contrast to the buttery tops. These are proof that skipping dairy doesn't mean skipping comfort.

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Ingredients

12 servings

For the dough

1 cup oat milk
2 ¼ tsp active dry yeast (1 standard packet)
2 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 tbsp dairy free butter, melted and slightly cooled
1 large egg

For brushing

2 tbsp dairy free butter, melted
¼ tsp flaky sea salt (optional)

Instructions

1
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 teaspoon of the sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the remaining sugar, the melted dairy free butter, and the egg to the yeast mixture and whisk briefly to combine.

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