Mushroom Free Classic Dinner Rolls
Few things at the dinner table beat a basket of pillowy, golden-brown rolls fresh from the oven, and this classic recipe delivers exactly that. The dough comes together with whole milk, a touch of sugar, and egg for richness, while softened butter is worked in gradually to create that signature soft, slightly chewy crumb. A slow rise lets the yeast do its magic, building flavor and that beautiful puffed texture before the rolls even hit the oven. Brushing with melted butter twice — once before baking and once right after — gives every roll a glossy, irresistible finish. For anyone navigating fungi-related dietary concerns, this recipe is naturally in the clear: it's built entirely from pantry staples and dairy, with zero hidden ingredients to second-guess. These rolls are the kind of thing that disappears from the pan before dinner is even fully on the table, so consider doubling the batch.
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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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