Why Coconut Oil Dinner Rolls Are My New Obsession (Sorry, Butter!)
Okay, let’s be real—if you’ve been baking bread for a while, you’ve probably gone through a butter phase. Like, “I’ll put butter in every single thing” phase. Don’t get me wrong, butter is great. But lately? I’ve been swapping it out for coconut oil in my dinner rolls, and holy cow—the results are game-changing.
Coconut oil isn’t just for your hair or skincare routine (though, let’s be honest, it’s a vibe there too). It’s packed with nutrients, has a subtle, sweet coconut aroma, and makes bread so tender and fluffy that it’ll make your taste buds do a happy dance. Plus, if you’re looking for a dairy-free option or just want to mix up your baking routine, this is the move.
Today, I’m sharing my go-to coconut oil dinner roll recipe—complete with a pre-fermented “old dough” (or old starter, if you’re fancy) that makes these rolls stay soft for days. Trust me, you won’t regret this. Let’s dive in!
What You’ll Need (Let’s Gather Our Ingredients!)
First things first: let’s list out everything you need for this recipe. I’ve split it into three parts: old dough (pre-ferment), main dough, and extras (because who doesn’t love a little extra crunch?)
Old Dough Ingredients (For That Ultra-Soft Texture)
- 150g high-gluten bread flour (trust me, this matters for structure!)
- 30g granulated sugar (just enough sweetness—no overly sweet rolls here)
- 30g whole egg (about 1 large egg, room temp if possible)
- 15g coconut oil (melted, but not hot—we don’t want to kill the yeast!)
- 60g whole milk (warm, around 105°F/40°C—perfect for activating yeast)
- 10g whole milk powder (adds creaminess without dairy)
- 1g instant yeast (or 2g active dry yeast, dissolved in the milk first)
- 2g fine sea salt (skip the table salt—sea salt has better flavor)
Main Dough Ingredients (The Star of the Show)
- 300g high-gluten bread flour (more structure = fluffier rolls)
- 190g egg + milk mixture (about 1 large egg + enough milk to make 190g; warm again!)
- 40g granulated sugar (a little extra for sweetness—balance is key)
- 25g coconut oil (melted, room temp)
- 100g old dough (from the recipe above—this is the magic ingredient!)
- 5g instant yeast (or 10g active dry yeast)
- 5g fine sea salt (don’t skip this—salt enhances flavor and controls yeast)
Extras (For Crunch and Flair)
- Almond slices (optional, but chef’s kiss for texture)
- Egg wash (1 egg + 1 tbsp water, whisked—for that golden crust)
- Coconut flakes (if you want extra coconut flavor—trust me, do this)
Step-by-Step: How to Make Coconut Oil Dinner Rolls (No Stress, I Promise!)
Okay, let’s get baking! I’ve broken this down into easy steps—no fancy equipment required (though a stand mixer will save your arms, but hand-kneading works too).
Step 1: Make the Old Dough (The Secret to Soft Rolls)
First up: the old dough. This is a pre-fermented dough that adds depth of flavor and helps the rolls stay soft longer. Here’s how to make it:
Grab a large mixing bowl (or the bowl of your stand mixer). Add the warm milk, egg, sugar, milk powder, yeast, salt, and flour. Wait—hold the coconut oil for now! We’ll add that later.
Mix everything together with a wooden spoon (or the dough hook on low speed) until a shaggy dough forms. No need to knead yet—just make sure all the dry ingredients are hydrated.
Now, add the melted coconut oil. Keep mixing (or kneading by hand) until the oil is fully incorporated and the dough starts to come together into a smooth ball.
Keep kneading (either by hand or with the mixer on medium speed) until the dough passes the windowpane test. What’s that? Stretch a small piece of dough thin—if you can see light through it without it tearing, you’re good to go!
Grease a clean bowl with a little coconut oil, place the dough inside, and turn it to coat. Cover with plastic wrap or a damp towel. Now, let it ferment!
- Room temp (75-80°F/24-27°C): 1-2 hours, until doubled in size.
- Fridge (for slower fermentation, better flavor): 8-12 hours (or overnight). Just let it come to room temp for 30 mins before using.
Once fermented, weigh out 100g of the old dough (this is what we’ll use in the main dough). The rest? Freeze it in a zip-top bag for up to 3 months! Just thaw it in the fridge overnight or at room temp for 1 hour before using.
Step 2: Make the Main Dough (Time to Bring It All Together)
Now that we have our old dough, let’s make the main dough. This is where the magic happens!
Back to the mixing bowl (or stand mixer). Add the warm egg + milk mixture, sugar, yeast, salt, and flour. Again, hold the coconut oil and old dough for now.
Mix until a shaggy dough forms. Then, add the melted coconut oil and mix again until smooth. Now, it’s time for the old dough!
Take the 100g old dough and tear it into small pieces (this helps it mix into the main dough faster). Add the pieces to the main dough and keep kneading (by hand or mixer) until everything is fully combined.
Do the windowpane test again! You want a smooth, elastic dough that stretches thin without tearing. This ensures your rolls will be fluffy and have a good structure.
Grease a clean bowl with coconut oil, place the dough inside, and turn to coat. Cover with plastic wrap and let it ferment until doubled in size (1-2 hours at room temp, or overnight in the fridge).
To check if it’s ready, dip your finger in flour and poke a hole in the center. If the hole doesn’t shrink back and the dough doesn’t collapse, it’s good to go!
Step 3: Shape and Proof the Rolls (Time to Get Creative!)
Now, let’s shape these bad boys. I like to make a pull-apart roll pan (so everyone can grab their own), but you can shape them into individual rolls too. Here’s how I do it:
First, gently press the dough with your hands to release the gas (this is called “de-gassing”). Don’t overdo it—just a light press to get rid of big bubbles.
Now, divide the dough into different sizes (for a pull-apart pan, I like a layered look):
- 8 pieces of 35g each (outer layer)
- 5 pieces of 25g each (middle layer)
- 1 piece of 20g (center, for a cute “top”)
Roll each piece into a smooth ball (tuck the edges under to get a tight surface). This helps the rolls hold their shape during baking.
Arrange the balls in a greased baking pan (I use a 9×9 inch square pan for pull-apart rolls). Place the 35g balls around the edge, 25g in the middle, and 20g in the center. Now, let them proof (rise) again!
To proof: Preheat your oven to the lowest setting (100°F/38°C) for 1 minute, then turn it off. Place the pan inside with a bowl of hot water (to add moisture). Let the rolls rise until doubled in size (30-45 minutes).
Use a kitchen scale to get accurate weights—this ensures even baking!
Step 4: Bake and Enjoy (The Best Part!)
Almost there! Let’s bake these rolls to perfection.
Preheat your oven to 170°C (340°F) (convection oven: 160°C/320°F). While the oven preheats, brush the tops of the rolls with egg wash (this gives them a golden crust).
Sprinkle with almond slices (or coconut flakes—my personal favorite!) for extra crunch and flavor.
Bake for 18-22 minutes, or until golden brown. Keep an eye on them—if the tops start to get too dark, cover with a piece of aluminum foil for the last 5 minutes.
Once baked, take the pan out of the oven and let the rolls cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely (or eat one warm—no judgment!).
Enjoy! These rolls are perfect with butter, jam, or even as a side to soup or salad. They stay soft for up to 3 days (just store in an airtight container at room temp).
Bonus: What to Do With Leftover Dough (No Waste Here!)
Got extra dough? Don’t throw it away—get creative! Here are a few ideas:
Water Cube Toast: Divide the dough into 2 pieces, roll each into a rectangle, roll tightly into a log, and place in a greased water cube toast pan. Proof until 90% full, then bake at 170°C (340°F) for 35-40 minutes. Perfect for toast or sandwich bread!
Bread Pudding: Tear the dough into pieces, soak in milk + eggs + sugar, and bake for a sweet treat. Yum!
Frozen Rolls: Shape the dough into rolls, proof until 70% full, then freeze in a zip-top bag. When ready to bake, thaw at room temp for 1 hour, then bake as usual. Perfect for last-minute dinners!
And hey—if you’re feeling fancy, use the leftover rolls for bread pudding or even bread crumbs (just dry them out in the oven). No waste, no stress!
Pro Tips for Perfect Coconut Oil Rolls (From Someone Who’s Messed Up A Lot)
Let’s be real—baking can be tricky. Here are my top tips to avoid common mistakes:
- Use room temp ingredients: Cold ingredients slow down yeast activation. Warm milk (105°F/40°C) is key—too hot and you’ll kill the yeast, too cold and it won’t activate.
- Don’t over-knead: Over-kneading makes the dough tough. Stop when it passes the windowpane test—trust your gut (and your hands/mixer).
- Proof in a warm, humid place: If your kitchen is cold, use the oven trick (low heat + hot water) to create a warm, humid environment. Dry air will make the dough crusty on top.
- Freeze old dough: This is a game-changer! Old dough freezes great for up to 3 months—just thaw and use. It adds so much flavor and softness.
- Experiment with toppings: Almond slices are great, but try coconut flakes, sesame seeds, or even cinnamon sugar for a sweet twist.
Final Thoughts: Why You Need to Try These Rolls
Okay, let’s wrap this up. Coconut oil dinner rolls are:
- Fluffy and tender: Way softer than butter rolls (in my opinion!)
- Fragrant: That subtle coconut aroma is chef’s kiss—no artificial flavors here.
- Long-lasting: Thanks to the old dough, they stay soft for days (no stale rolls by day 2!)
- Versatile: Swap butter for coconut oil in any bread recipe—you won’t regret it.
So, what are you waiting for? Grab your coconut oil, flour, and yeast, and get baking. Your family and friends will thank you (and you’ll never go back to butter rolls… okay, maybe sometimes, but coconut oil will be your new go-to).
Let me know how it goes! Tag me in your bakes on Instagram (@[YourHandle])—I’d love to see your coconut oil rolls. Happy baking!
