Name: Eggless dinner rolls recipe with chives
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Ingredients: 4 cups flour; 50 grams butter ((melted)); ⅓ cup chives ((chopped)); 2¼ tsp yeast ((7 grams)); 1 tsp sugar; 1 tsp salt; 1½ cups warm water; ⅓ cup warm milk

This simple dinner rolls recipe is easy to make and fool-proof. The rolls are soft and light and have great flavor from the chives that permeates through the entire roll.

Here’s how to make these eggless dinner rolls.

If you’re looking for great bread recipes, I have a few including ones for Trini hops bread, coconut bake, and more.

What is in these dinner rolls with chives

For this recipe, you will need:

all purpose flour
butter
yeast
sugar
salt
warm water
milk
chives

Optional ingredients:

garlic
oregano

These optional ingredients can be brushed onto the rolls before they go into the oven.

If you’re interested in an eggless whole wheat bread recipe, check out this artisan bread with nuts and seeds.

How to make these eggless dinner rolls

Activate the yeast

Dissolve the sugar into the warm water.

Add the yeast. Set aside for about 15 to 20 minutes. The yeast should activate in this time and develop a frothy layer on the water. If this doesn’t happen, the yeast you are using may be expired. Or the water is too warm. Discard and start again with fresh yeast.

Mix the flour

Mix the salt into the flour.

Add in the melted butter and incorporate fully. To melt the butter, I pop it in the microwave for 15 seconds at a time. The butter should be fully melted within a minute.

I should mention here I added the ingredients to the stand mixer with the dough attachment in place. The mixer makes light work of kneading the dough. And you get this wonderful, smooth dough at the end. But yYou can also mix by hand if you prefer.

Drop in the chopped chives at this point.

Add the wet ingredients

With the butter mixed in, it’s time to add the other wet ingredients.

Mix in the activated yeast that you set aside earlier. Knead.

As you knead, add in the milk. If the dough is still too dry, add more milk – one tablespoon at a time.

Knead until the dough becomes smooth – it takes about 5 minutes with the stand mixer.

Leave to raise

With the dough nice and smooth, cover and set aside. Leave it to raise or proof for an hour and a half.

Punch down and shape

After the proofing time, the dough should be triple its original size. Punch down and divide into 12 even portions. Fold each portion onto itself and roll them on the countertop to shape them. Place on a buttered tray or on a parchment-lined tray.

At this point, you can mix together melted butter and your optional ingredients like grated garlic, oregano and other herbs. Brush this mixture on each roll.

Leave to raise again

Cover the rolls and leave in a warm area to raise or proof again for another hour.

Preheat the oven (350°F) at least 15 minutes before the end of the hour.

Bake

Place the tray in the oven and bake for 25 to 30 minutes.

Remove from the heat and place on a baking rack to cool. Serve hot.

Can you batch make these eggless dinner rolls recipe

This recipe makes 12 rolls. Scale up the recipe to make more. The rolls freeze really well and can stay in the freezer for months. But, they can get freezer-burn after a couple weeks so it’s better to use them out before that happens.