Black Pepper Free Classic Dinner Rolls
Soft, pillowy, and golden on top with a buttery sheen, these dinner rolls are the kind of thing that disappears from the basket before the main course even hits the table. The dough comes together with whole milk, a touch of sugar, and real butter kneaded right in — giving each roll that tender, slightly rich crumb that makes them impossible to stop at just one. For anyone navigating a black pepper sensitivity, store-bought rolls and bakery options can be a minefield, since pepper shows up in seasoned doughs and even plain-looking packaged breads more often than you'd expect. This recipe keeps the ingredient list clean and straightforward, so you know exactly what's going into every bite. The stand mixer does the heavy lifting during the knead, and a double rise ensures the rolls bake up light and airy with that satisfying pull-apart quality. A final brush of melted butter straight out of the oven gives them a glossy, irresistible finish. Serve them warm alongside soups, roasts, or honestly anything — they make every meal feel a little more special.
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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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