Carrageenan Free Classic Dinner Rolls
Soft, pillowy dinner rolls made from scratch are one of those kitchen projects that feel genuinely rewarding, and this version delivers that bakery-style pull-apart texture with nothing more than pantry staples. Store-bought rolls and enriched breads can be a minefield, since many commercial brands use additives and stabilizers — including carrageenan — to extend shelf life and improve texture. Making them at home means you know exactly what went into the dough: whole milk, butter, egg, flour, yeast, sugar, and salt. The butter gets worked in gradually during kneading, which is what gives these rolls their tender, slightly rich crumb without needing any processed shortcuts. A double rise builds flavor and that signature soft interior, while a final brush of melted butter straight out of the oven gives the tops a gorgeous, glossy finish. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — they disappear fast either way.
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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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