Sesame Free Classic Dinner Rolls
Soft, pillowy dinner rolls fresh from the oven are one of those things that make any meal feel like a special occasion. These are built on a simple, wholesome dough — whole milk, butter, egg, flour, and yeast — with absolutely nothing to worry about when it comes to hidden sesame. Store-bought rolls and bakery breads can be a real minefield, often baked on shared surfaces or finished with sesame-studded toppings, so making your own is genuinely the safest and most satisfying route. The enriched dough gets its tender, slightly sweet crumb from softened butter worked in gradually during kneading, and a double rise ensures each roll puffs up beautifully before it ever hits the oven. A brush of melted butter before and after baking gives the tops that irresistible golden sheen and rich flavor that has everyone reaching for seconds. Pull them apart while they're still warm and you'll understand why homemade rolls have a reputation that no grocery bag can compete with.
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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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