Rice Free Classic Dinner Rolls
Soft, pillowy, and golden on top with a buttery sheen, these classic dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, all-purpose flour, egg, and plenty of butter — no grains beyond wheat, which means this recipe is naturally free of rice and rice-derived ingredients without any awkward substitutions. The stand mixer does the heavy lifting, kneading the dough into a smooth, slightly tacky ball that bakes up tender and light every single time. A double rise — first in the bowl, then again in the pan — gives each roll that signature puffed, pull-apart quality that makes them so irresistible. Brushing with melted butter twice, once before baking and once right out of the oven, is the move that takes these from good to genuinely unforgettable. Arrange them in a 9x13 pan and they bake up touching each other, creating those soft, pillowy sides that are basically made for tearing apart at the dinner table. Whether you're serving them alongside a holiday roast or a weeknight soup, these rolls are the kind of homemade touch that makes the whole meal feel special.
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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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