This incredibly easy roll recipe is brought to you by my friend Val. And look, toddlers can help!
I took Val’s delicious recipe and easily made it free of milk and egg.
They may not raise quite as much as normal with the egg substitutes, but they are still delicious.
If you start these after lunch, they are done by dinner.
I have also made these wheat-free, and they turned out really well.
1 3/4 c. warm water
2 pkg. yeast
1/2 c. sugar
1 Tb salt
1 egg, unbeaten (or 3 Tb applesauce or 3 Tb water with 1 Tb flax seed ground)
1/4 c. margarine (dairy free Fleischman’s)
6 c. sifted flour
1 Tb margarine melted
Pour warm water into bowl. Sprinkle yeast over water, add sugar, and salt and stir to dissolve.
Add egg, 1/4 c. margarine, and 3 c. flour. With wood spoon or electric mixer, beat 2 minutes. Gradually add 1 c. flour. Use hands to work in remaining 2 c. flour. Brush top of dough with melted margarine and cover bowl. Let rise in frig for 2 hours or until double. Punch down dough and refrigerate. Approx. 2 hours before you want fresh rolls, remove from frig and form into balls for clover leaf rolls. Grease 2 muffin tins. Place 3 balls in each muffin container and allow to rise until double. Bake 12-15 min at 400 degrees. Brush with butter when removed from oven.
You can also make larger balls and place in 9×13 pan which is what I do because I’m too lazy to roll 3x the amount of balls for clovers. 😉