Nightshade Free Classic Dinner Rolls
Soft, pillowy dinner rolls are one of those comfort foods that feel almost universally beloved, and this recipe delivers exactly the kind of pull-apart, buttery perfection you'd find at a holiday table. The ingredient list is refreshingly straightforward — milk, flour, butter, egg, yeast, sugar, and salt — which means there's nothing hiding in here that would trip up anyone avoiding nightshades. No tomatoes, no peppers, no paprika, no spice blends with mystery ingredients; just clean, classic baking staples from start to finish. The enriched dough gets its tender crumb from softened butter worked in gradually and a proper knead, so the texture is genuinely bakery-worthy rather than dense or bready in the wrong way. A double rise gives the rolls their airy lift, and a double brush of melted butter — once before baking, once right out of the oven — creates that glossy, golden top that makes it nearly impossible to wait the full five minutes before tearing one open. These are the kind of rolls that disappear fast, so you might want to plan accordingly.
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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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