Almond Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Few things at the dinner table beat a basket of pillowy, golden-brown rolls fresh from the oven, and this classic recipe delivers exactly that. The dough comes together with whole milk, a touch of sugar, and softened butter worked in gradually — that slow butter incorporation is what gives each roll its impossibly soft, tender crumb. A double rise ensures the rolls puff up beautifully, and that final brush of melted butter straight out of the oven adds a glossy, rich finish that makes them almost too good to share. For anyone navigating tree nut allergies or sensitivities, store-bought rolls can be a minefield of shared-facility warnings and hard-to-read labels — baking your own from these straightforward pantry staples completely sidesteps that stress. Every ingredient here is simple and easy to verify, so you know exactly what's going into each roll. Serve them warm alongside a roast, a bowl of soup, or honestly just with a little extra butter — they disappear fast either way.

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Ingredients

12 servings

For the dough

1 cup whole milk
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
1 large egg, room temperature
4 tbsp unsalted butter, softened and cut into pieces

For brushing

2 tbsp unsalted butter, melted

Instructions

1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on a kitchen thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the sugar, and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Fit the stand mixer with the dough hook and mix on low speed until combined, about 1 minute. Add the flour all at once and mix on low until a shaggy dough forms and no dry flour remains, about 2 minutes.

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