Coconut Free Classic Dinner Rolls
Soft, pillowy, and golden-topped, these classic dinner rolls are the kind of baked good 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 tropical oils or hidden additives to worry about. For anyone navigating coconut-free eating, store-bought rolls can be a minefield of unexpected ingredients, so baking your own is genuinely the easiest solution. The stand mixer does most of the heavy lifting, kneading the dough into a smooth, slightly tacky ball that bakes up tender and light every single time. A double butter finish — once before the oven and once right after — gives each roll that irresistible glossy crust and rich flavor. Arranged snugly in a 9x13 pan, they bake up touching each other, which keeps the sides soft while the tops turn a deep, gorgeous brown. Serve them warm straight from the pan 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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