Beef Free Classic Dinner Rolls
Soft, pillowy, and brushed with melted butter straight out of the oven — these classic dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a single egg, and softened butter worked in gradually, which is exactly what gives each roll that tender, slightly rich crumb you want alongside a big family meal. There's no meat or animal-derived broth anywhere in the ingredient list, so these are a genuinely easy fit for anyone keeping beef off the menu without any substitutions required. The stand mixer does most of the heavy lifting during the kneading stage, and the two-rise process — one longer bulk rise, one shorter proof in the pan — builds flavor and that signature pull-apart texture. Shaping the rolls into tight little balls and nestling them close together in a 9x13 pan means they puff up against each other as they bake, giving you those soft, fluffy sides that are honestly the best part. A final brush of melted butter the moment they come out of the oven adds a glossy, golden finish that looks like you spent way more effort than you actually did. Serve them warm and watch them vanish.
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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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