High Fructose Corn Syrup 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. What makes them especially worth baking from scratch is knowing exactly what went into them: whole milk, real butter, a touch of granulated sugar, and nothing more than pantry staples. Store-bought rolls are one of the sneakier places where unwanted sweeteners hide, tucked into ingredient lists behind unfamiliar names, so having a reliable homemade version is genuinely useful. The dough comes together in a stand mixer, rises until doubled, and bakes into a golden, pull-apart dozen that smells absolutely incredible. Brushing them twice with butter — once before the oven and once right after — gives them that glossy, rich finish that makes them look as good as they taste. They're the kind of roll that earns a permanent spot in your holiday rotation and your regular Tuesday dinner rotation too.
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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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