MSG Free Classic Dinner Rolls
Soft, pillowy dinner rolls made from scratch are one of those kitchen projects that feel genuinely rewarding — and the results are so much better than anything that comes out of a bag or a can. Store-bought rolls are a surprisingly common source of hidden additives, flavor enhancers, and preservatives, so making your own means you know exactly what went into every bite. This dough comes together with whole milk, butter, egg, flour, and yeast — nothing more, nothing less. The butter gets worked in gradually during kneading, which gives the rolls their tender, slightly rich crumb without any shortcuts or mystery ingredients. A double rise builds real flavor and that signature pull-apart softness, while a final brush of melted butter straight out of the oven makes the golden tops absolutely irresistible. These are the kind of rolls that disappear from the pan before dinner is even fully on the table.
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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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