Brazil Nut Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

There is something deeply satisfying about pulling a pan of golden, pillowy rolls from the oven, and this classic recipe delivers exactly that kind of comfort. The dough comes together with whole milk, a single egg, and softened butter worked in gradually, which is what gives these rolls their impossibly soft, tender crumb. A slow rise lets the yeast do its thing, and that final brush of melted butter straight out of the oven adds a glossy, rich finish that makes them nearly impossible to resist. Store-bought rolls often come with long ingredient lists and shared-facility warnings that can make label-reading a chore — baking from scratch with these straightforward pantry staples sidesteps all of that entirely. The shaping technique, rolling each piece into a tight ball against the work surface, ensures every roll bakes up evenly domed and beautifully uniform. Serve them warm alongside a roast, a bowl of soup, or honestly just with a little extra butter and nothing else.

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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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