Gut Friendly Classic Dinner Rolls
Soft, pillowy dinner rolls made from scratch are one of those simple pleasures that feel genuinely nourishing — and this recipe keeps things clean and straightforward with whole milk, real butter, and a short, recognizable ingredient list. For anyone keeping an eye on gut health, knowing exactly what goes into your bread matters, and there are no hidden additives, preservatives, or emulsifiers here that you'd find in a store-bought bag. The dough comes together with a stand mixer, gets a proper slow rise to develop flavor and digestibility, and bakes up into golden, pull-apart rolls that smell absolutely incredible. Whole milk and a real egg add richness while keeping the texture tender without any shortcuts. Brushing the tops with melted butter straight out of the oven gives them that glossy, irresistible finish that makes it nearly impossible to wait the full five minutes before tearing one open. These are the kind of rolls that disappear fast at the dinner table, and the fact that you made them yourself — with ingredients you actually trust — makes them taste even better.
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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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