Pescatarian Classic Dinner Rolls
Soft, pillowy, and golden-topped, these dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a touch of sugar, and real butter worked in gradually, which is what gives each roll that tender, slightly rich crumb that pulls apart so satisfyingly. A slow rise lets the yeast do its thing, building just enough flavor to make these taste like they came from a serious bakery. Brushing the tops with melted butter twice — once before baking and once right out of the oven — creates that glossy, irresistible finish that makes people reach for seconds. Since every ingredient here is straightforward and plant-and-dairy-based, these rolls fit naturally into a pescatarian spread without any substitutions or workarounds needed. Serve them alongside a seafood chowder, a simple salad, or honestly just a pot of good soup, and they will absolutely steal the show.
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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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