Breastfeeding Friendly Classic Dinner Rolls
Soft, pillowy, and brushed with melted butter straight out of the oven — these dinner rolls are the kind of comfort food that makes any meal feel like a celebration. Whole milk and egg bring richness to the dough, both of which are genuinely nourishing ingredients to lean on when your body is working hard to produce milk. The unsalted butter keeps sodium in check while still delivering that tender, pull-apart crumb everyone reaches for first at the table. There's nothing complicated or off-limits here — just straightforward pantry staples that come together into something truly satisfying. The slow rise gives the dough time to develop flavor, so these rolls taste far more special than the effort involved. Whether you're feeding a crowd or just want something warm and homemade alongside a weeknight dinner, a fresh batch of these is hard to beat.
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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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