Chicken Free Classic Dinner Rolls
Soft, pillowy, and golden on top with a glossy butter finish — these dinner rolls are the kind of thing that disappears from the table before the main course even lands. The dough comes together with whole milk, a touch of sugar, and real unsalted butter worked in piece by piece, which is what gives each roll that tender, slightly rich crumb you want. There's no poultry of any kind anywhere near this recipe, so if you're navigating a kitchen that needs to stay completely clear of it, this is a genuinely worry-free bake. The stand mixer does most of the heavy lifting during the knead, and the two-rise method — one long, one short — builds flavor and that signature pull-apart texture. Brushing with melted butter twice, once before the oven and once right after, is a small step that makes a big difference in both the color and the taste. Serve them straight from the pan while they're still warm and watch them vanish.
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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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