Celery Free Classic Dinner Rolls
Soft, pillowy, and golden 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, giving each roll a tender, slightly rich crumb that's impossible to resist straight from the pan. Celery and celery seed don't belong anywhere near a bread recipe like this, so there's nothing to flag or swap — just clean, straightforward ingredients that do exactly what they're supposed to do. The stand mixer handles most of the heavy lifting, kneading the dough to a smooth, tacky finish while you wait for the yeast to work its magic. A double brush of melted butter — once before baking, once right after — is the move that takes these from good to genuinely great. Arrange them in a 9x13 pan and watch them puff into each other as they rise, creating those soft, pull-apart sides that make dinner rolls so satisfying to tear open. Whether you're rounding out a weeknight meal or anchoring a holiday spread, these are the rolls worth making from scratch.
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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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