Artificial Flavors Free Classic Dinner Rolls
There is something deeply satisfying about pulling apart a warm, golden dinner roll that you made entirely from scratch. These pillowy beauties are built from a short, honest list of pantry staples — whole milk, butter, flour, egg, yeast, sugar, and salt — with absolutely nothing artificial sneaking in. That matters more than you might think, because plenty of store-bought rolls and even bakery versions rely on dough conditioners and flavor enhancers to get that soft, rich taste. Here, the flavor comes entirely from the process: a proper yeast bloom, slow butter incorporation, and two rises that develop real depth. The technique of kneading softened butter directly into the dough is what gives each roll its tender, almost feathery crumb. A final brush of melted butter straight out of the oven adds a glossy richness that makes them nearly impossible to resist. Serve them warm alongside a weeknight dinner or a holiday spread and watch them disappear before anything else on the table.
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Learn more →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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