I used to make this bread often, with cow milk and butter before having a kid and realizing that he is allergic to dairy and eggs. Needless to say, I missed it terribly since I had to forego the milk and eggs myself. But finally, I figured out how to make it dairy free and egg-free version and oh my! It is just as good as it was before. It is soft and fluffy and just melts in your mouth. It has been a big success with dinner guests as well as with my toddler.

For this recipe, I replaced the cow milk with coconut milk. It also calls for one egg, which I replaced with a mix of flaxseed meal and water. Everything else is the same as in the original recipe, and it is made in the bread machine. I have to note though that with bread machines, most of the time I have to adjust the amount of flour or liquid. I usually leave out about 1/3 cup out of the original recipe, then once the bread machine starts mixing and kneading, I gradually add the remaining of the flour until I get the right consistency. To make these rolls, you want the dough to be a soft but not sticky ball.

Vegan butter rolls

1/4 cup water (warm)
7/8 cup of coconut milk (or another type of milk to sustitute)
1 teaspoon salt
1 egg substitute: 1 tablespoon flaxseed meal+ 3 tablespoons of water
1/4 cup of vegan butter
2 tablespoon of sugar
1 and 3/4 cups bread flour
2 teaspoon active dry yeast

Prepare the egg substitute by adding the water to the flaxseed meal and letting it sit for 3-5 minutes until it takes a gelatinous consistency.

Place the ingredients in the bread machine pan in this order: water, milk, salt, sugar, egg substitute, flour. Make a little crater on the top of the flour and put the yeast in there. Turn the bread machine on the dough setting.

Once the machine signal that the dough is ready, remove the dough and place on a flour-covered surface.

Heat the oven at 350°F
Make little balls of the dough and place them next to each other in a square pan. Bake for 25-30min.