Oats Free Classic Dinner Rolls
Soft, pillowy dinner rolls fresh from the oven are one of those simple pleasures that make any meal feel like a special occasion. These come together with a short list of pantry staples — milk, flour, butter, egg, yeast, sugar, and salt — so there's nothing unexpected hiding in the ingredient list. For anyone navigating an oat-free lifestyle, rolls can be a surprisingly tricky category, since many store-bought and bakery versions include oat flour for texture or oat-based toppings for decoration. This recipe keeps things beautifully straightforward: all-purpose flour does all the heavy lifting, and there's not a trace of oats anywhere in the dough or the finish. The butter-enriched dough gets kneaded until silky smooth, rises twice for that classic fluffy pull-apart texture, and gets brushed with melted butter straight out of the oven for a glossy, golden top. Twelve rolls bake up snug in a 9x13 pan, and they're best served warm while that butter is still glistening.
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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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