Pork Free Classic Dinner Rolls
Soft, pillowy dinner rolls fresh from the oven are one of those simple pleasures that never get old, and this recipe delivers exactly the kind of pull-apart, golden-topped batch you'd find at a classic Sunday supper. The dough comes together with whole milk, a touch of sugar, a single egg, and real butter worked in gradually — nothing complicated, just good ingredients doing their job. That slow butter incorporation and a proper knead are what give these rolls their tender, slightly rich crumb that holds up beautifully to an extra swipe of melted butter right out of the oven. Because the ingredient list is completely straightforward — no cured meats, no hidden animal fats beyond dairy — there's no need to scrutinize labels or swap anything out. Everything here is exactly what it looks like, which makes the process feel as relaxed as the result tastes. Two rises build flavor and that signature soft texture, so patience is really the only special skill required. Whether you're rounding out a holiday spread or just making a weeknight meal feel a little more special, these rolls are the kind of thing people reach for seconds of before the main course is even finished.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!