Peanut Free Classic Dinner Rolls
Few things beat pulling apart a freshly baked dinner roll that's still steaming, with that soft, pillowy interior and a golden, buttery top. These rolls get their tender crumb from whole milk, a touch of sugar, and softened unsalted butter worked right into the dough — simple pantry staples that come together into something genuinely special. The dough is mixed and kneaded in a stand mixer, so the process is approachable even if you've never made yeasted bread before. For anyone navigating peanut allergies, store-bought rolls can be a minefield of shared-facility warnings and vague labeling, but baking from scratch with these straightforward ingredients puts you fully in control. The double butter treatment — brushed on before and immediately after baking — gives the tops a rich, glossy finish that makes them look as good as they taste. Serve them warm straight from the pan and watch them disappear before they even have a chance to cool.
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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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