Seeds Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

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 golden, pull-apart perfection you'd find at a classic Sunday supper. The dough comes together with whole milk, butter, egg, and all-purpose flour — a clean, straightforward lineup with zero seeds hiding in the mix, which can be a real concern with store-bought rolls that often sneak in poppy, sesame, or caraway for texture or decoration. Here, you get all the richness and flavor without any of that worry. The butter goes in gradually while the dough hook does the heavy lifting, building a smooth, slightly tacky dough that bakes up tender on the inside and beautifully bronzed on top. A double brush of melted butter — once before baking, once right after — is the move that takes these from good to genuinely hard to stop eating. They're best served warm straight from the pan, but they also reheat like a dream if you somehow have leftovers.

About Fig

Fig 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!