Ginger Free Classic Dinner Rolls
Soft, pillowy, and brushed with melted butter straight out of the oven — 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, egg, and softened butter kneaded right in, which gives each roll that tender, slightly rich crumb that makes them so irresistible. For anyone navigating a sensitivity to ginger, baked goods can be surprisingly tricky since spice blends and flavor enhancers sneak into a lot of commercial breads and rolls — but every single ingredient here is straightforward and easy to verify. There's no spice blend, no hidden seasoning, just classic pantry staples doing exactly what they're supposed to do. The double butter treatment — a light brush before baking and another right when they come out of the oven — gives the tops that gorgeous golden sheen and a rich finish that tastes like pure comfort. Shaping them into tight little balls and letting them rise snug against each other in the pan means they pull apart beautifully at the table, soft-sided and steamy. These are the rolls you'll want at every holiday dinner, Sunday supper, or honestly any night you feel like making something that genuinely impresses people.
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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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