These egg-free Pudding Rolls have pudding in the mix to keep them soft and tender. Serve them alongside your favorite comfort meal.
Can you imagine a fall-time dinner without dinner rolls?
I certainly can’t.
I’m not going to talk about green beans, though. Let’s zoom in on those soft Pudding Rolls. When you pick one up fresh from the oven, you could squish it flat as a pancake because it’s so soft and fluffy. But what’s the fun in that? I like to open mine up and slather on some butter. And maybe some honey. Mmmm.
Some of you might have a favorite dinner roll of your own. Or maybe you don’t. Maybe you want to try something new, exiting, and different.
This is definitely a different recipe. But a good recipe, none the less.
When my mom pulled out my great grandma’s old recipe, I confess I was slightly skeptical.
In a roll?
Now remember, I’m a picky eater, so “pudding+roll” might sound good to you, but to me, in my mind, it couldn’t see it tasting good. I’ve learned since we’ve started this food blog that I might actually like something new if I dared to try it.
And I did try these Pudding Dinner Rolls. And they were good. And they didn’t taste like pudding! You’d think these rolls would be sweet, but they’re not. They have a mild flavor that makes them perfect for any comfort meal.
Eggless Dinner Rolls
Another unique thing about these rolls: No eggs. Pudding, yeast, milk, butter, water, salt, and flour, but no eggs. So if you have an egg allergy, today’s your lucky day. I have a cousin who is allergic to a lot of things, including eggs, so he will be very happy to know that he can eat these rolls!
What do you think about pudding in a dinner roll?
- 3.9 ounces instant vanilla pudding (not sugar free)
- 1 1/2 cups milk
- 1/2 cup butter (softened)
- 4 teaspoons active dry yeast
- 1/2 cup warm water (110-115 degrees Fahrenheit)
- 1 teaspoon salt
- 5 1/2 cups all-purpose flour
- In a small bowl, dissolve the yeast in the water for 5 minutes, or until the yeast is activated and bubbly. Set aside.
- In a large bowl, mix the pudding and the milk together. Mix in the softened butter. Add the yeast/water mixture along with the salt and the flour to the pudding and butter. Mix until it is all combined. Use your hands to knead the dough together for 1-2 minutes.
- Cover the dough and let it rise in a warm place for 25-30 minutes or until it doubles in size. Punch it down and let it rise again for another 25 minutes.
- Split the dough into 15 pieces and roll the pieces into balls. Place the balls in a greased 9x13 pan. Cover the pan and let the dough rise one last time, for about 20 minutes. Bake the rolls at 350 degrees for 20 minutes or until golden brown.