These soft Pudding Dinner Rolls go perfectly with just about any main dish or soup.
Pudding Dinner Rolls
Pudding…in a roll? I’ll admit it sounds sketchy, but this recipe is from my grandma and it is how she made not only dinner rolls, but it was her base to homemade cinnamon rolls as well.
Here’s what they are like:
Flavor: Many dinner roll recipes call for sugar, so the sugar in this recipe is added in with the vanilla pudding powder. And honestly, a little vanilla flavor in a bread roll is not a bad idea.
Texture: Soft and fluffy. You may wonder what rolls without eggs are like, but don’t worry. They are fluffy and soft. Not as “chewy” as a traditional yeast roll, but if soft dinner rolls are your thing, this is the recipe for you.
No Egg Dinner Rolls
A 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. You can eat this easy dinner roll recipe.
How to Make Pudding Dinner Rolls
A note about the yeast.
I recommend instant yeast. My favorite brand is Red Star Platinum baking yeast. If you’re unsure what kind of yeast you have, read the back of your yeast packet to see if the yeast needs to proof first. The back of the yeast packet will tell you how to do it for the type of yeast you have.
Knead by hand. This is the old fashioned way. No special tools needed, but your arms will get a workout. What to watch out for with this method? Don’t add too much flour. The dough needs to stay sticky, and that can be tricky when you are kneading by hand.
Knead with a stand mixer. The dough hook attachment for your stand mixer works beautifully to knead the dough, and it keeps you from adding too much flour. Plus, it is hands-off so you can clean up the kitchen while the dough kneads.
Make the dough in a bread machine. This is the method I most often use to make dough. I have a Zojirushi and I love it. It is easy to set it and get a few other things done while the bread maker does its job. Add the ingredients in the order that the manufacturer of your machine suggests. Ours starts with liquids and then ends with dry ingredients, flour and yeast.
Shape the dinner rolls and rise again.
You’ll let the dough rise until it is nearly double, then you’ll shape the rolls. Use a dough cutter or pinch off 12 equal pieces, then roll them into dough balls.
They need to rise again, but the second rise only takes about 15-20 minutes, which is about how long it takes to preheat an oven, so it works perfectly. If the rolls don’t look like they’ve risen much, it’s ok! They’ll rise in the oven.
Glaze bread before baking.
Here is how to get golden brown, shiny topped rolls: Whisk together 1 large egg and 1 tablespoon of water. Then use a pastry brush to brush the wash over the rolls right before baking. The rolls will look amazing!
How to Reheat Dinner Rolls
Dinner rolls are best served warm, so I recommend baking the rolls and serving right away. If you cannot do that or happen to have leftovers, here’s how to do it.
Preheat the oven to 350ºF.
Place the rolls on a baking sheet and brush them with butter (this prevents them from drying out).
Warm them for 5-7 minutes (or for as long as it takes to heat them).
You can also wrap the rolls in foil, then place them in the oven.
This method works great for reheating and is so easy!
Store in an airtight container at room temperature. You can also double wrap the rolls with plastic wrap and freeze for up to 6 weeks. Allow the rolls to fully thaw before unwrapping them so they stay fresh.
Pudding Dinner Rolls
4.72 from 14 votes
These no egg Pudding Dinner Rolls have vanilla pudding in the mix to keep them soft. Serve them alongside your favorite comfort meal.
In a small bowl, sprinkle the yeast over the warm water (Make sure it is the correct temperature so it does not kill the yeast.) Set aside.
In a large bowl, whisk together the pudding and the milk.
Mix in the softened butter. Add the yeast/water mixture and mix well. Set aside.
In a bowl, whisk together the flour and the salt. Add the flour mixture to the milk mixture and mix until well combined. Knead the dough for 4-5 minutes by hand, until you can pull a section of the dough out 3-4" and it doesn't break.
Cover the dough and let it rise in a warm place for 25-30 minutes or until it nearly doubles.
Divide the dough into 12 pieces and roll the pieces into dough balls.
Place the balls in a greased 9×13 pan. Cover the pan and let the dough rise on the counter one last time for about 20 minutes, while the oven is heating to 350ºF.
Bake the rolls for 20-25 minutes or until golden brown.
Store leftovers in an airtight container at room temperature.
*Use a stand mixer to mix the dough if you don’t want to knead by hand. Or better yet, use a bread machine on the dough setting.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**