Nutmeg Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Soft, pillowy dinner rolls fresh from the oven are one of those simple pleasures that never get old, and this recipe delivers exactly that golden, buttery pull-apart experience you're craving. The dough comes together with whole milk, a touch of sugar, egg, and softened butter — straightforward pantry staples with zero hidden spices to worry about. That matters more than you might think, since plenty of packaged rolls and bakery blends sneak in warm spices that can be hard to spot on a label. Here, you know exactly what's going in, and the result is a clean, classic flavor that lets the rich, yeasty dough shine on its own. The stand mixer does most of the heavy lifting, kneading the dough until it's smooth and just slightly tacky before a slow rise builds that signature soft texture. A double hit of melted butter — once before baking, once right after — gives the tops that gorgeous deep-golden color and irresistible sheen. These are the kind of rolls that disappear from the pan before dinner is even on the table.

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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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