Chestnut Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Soft, pillowy, and golden on top with a buttery sheen, these dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a touch of sugar, and real butter worked in gradually, which is exactly what gives each roll that tender, slightly rich crumb. For anyone navigating tree nut allergies or sensitivities, a recipe like this is a genuine relief — the ingredient list is clean and straightforward, with zero ambiguity about what's in the pan. Store-bought rolls can be a minefield of shared-facility warnings, so baking your own means you know exactly what went into every bite. The shaping technique — rolling each piece against the counter in a tight circular motion — creates that smooth, taut surface that bakes up beautifully and pulls apart in satisfying, cloud-like pieces. A double hit of melted butter, once before baking and once right out of the oven, takes these from good to genuinely hard to stop eating. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own.

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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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