Citrus Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Few things at the dinner table beat a basket of pillowy, golden-brown rolls fresh from the oven, and this classic recipe delivers exactly that. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero citrus in sight, so there's no need to scrutinize labels or swap anything out. Warming the milk to just the right temperature and giving the yeast time to bloom are the small steps that make a big difference, producing a light, airy crumb with a beautifully tender pull. Kneading softened butter directly into the dough is the move that sets these apart from basic rolls — it creates that rich, slightly sweet flavor and impossibly soft texture you want. A double rise builds structure and flavor, and the final brush of melted butter straight out of the oven gives the tops that glossy, irresistible finish. These are the kind of rolls that disappear before the main course is even finished.

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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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