Seed Oil 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 wholesome ingredients — whole milk, real butter, flour, egg, and yeast — with absolutely no seed oils, vegetable shortening, or mystery fats anywhere in the recipe. That matters more than it might seem, since store-bought rolls and even many homemade recipes quietly sneak in canola, soybean, or sunflower oil to extend shelf life or cut costs. Here, unsalted butter does all the heavy lifting, giving the dough a rich, tender crumb and a golden, slightly crisp top that you just can't fake with refined oils. The technique of adding softened butter piece by piece during kneading is what creates that signature pull-apart texture — each roll is fluffy on the inside and beautifully bronzed on the outside. A final brush of melted butter straight out of the oven seals the deal, adding a glossy finish and deep savory flavor. Whether you're serving them alongside a weeknight roast or stacking them with leftovers the next day, these rolls are the kind of thing people ask you to bring to every gathering.
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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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