Cashew Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Soft, pillowy, and golden-brown on top, 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, butter, and a single egg — straightforward pantry staples with zero nuts involved at any stage, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. Warming the milk to just the right temperature and giving the yeast time to bloom are the small steps that make a big difference, resulting in a light, airy crumb that pulls apart beautifully. Kneading softened butter gradually into the dough is what gives these rolls their tender, almost brioche-like richness without being overly heavy. A double rise builds flavor and that signature soft texture, while a final brush of melted butter straight out of the oven adds a glossy, irresistible finish. Whether you're setting a holiday table or just want something special on a weeknight, these rolls deliver that fresh-from-the-bakery experience entirely from your own kitchen.

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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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