Mustard 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, egg, and softened butter kneaded right in, which gives each roll that tender, slightly rich crumb that makes them impossible to stop at just one. For anyone navigating a mustard allergy or sensitivity, store-bought rolls and packaged bread products can be a minefield of unexpected additives and seasoning blends — but this recipe keeps things beautifully straightforward with nothing but pantry staples you can verify yourself. The two-rise method is what really earns the texture here: the first long rise builds flavor, and the second lets the shaped rolls puff up and press together so they bake into that classic pull-apart cluster. A final butter brush right when they come out of the oven gives the tops a gorgeous sheen and just a little extra richness. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — they need very little convincing.
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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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