Gelatin 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 — straightforward pantry staples with no hidden additives to second-guess. For anyone avoiding gelatin, store-bought rolls can be a minefield, since some commercial brands use it as a dough conditioner or in glazes to achieve that shiny, soft finish. This recipe skips all of that entirely, relying on proper kneading and two rises to build the same tender, cloud-like texture naturally. The stand mixer does most of the heavy lifting, and brushing the rolls with melted butter straight out of the oven gives them that irresistible glossy top without any questionable ingredients. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — they really don't need much help.
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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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