Shellfish Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Soft, pillowy, and golden on top with a buttery sheen that makes them impossible to resist — these classic dinner rolls are the kind of thing that disappears from the table before the main course even lands. The dough comes together with whole milk, a touch of sugar, and real unsalted butter worked in piece by piece, giving each roll a tender, slightly rich crumb that pulls apart beautifully. There's nothing to stress about ingredient-wise here: every component is straightforward pantry staple territory, completely free of seafood or any ocean-derived ingredients that can sometimes sneak into packaged baked goods. The two-rise method — one long rest to build flavor, one shorter proof in the pan — is what gives these rolls their light, airy structure and that signature pull-apart quality. Brushing with melted butter twice, once before baking and once straight out of the oven, is the move that makes the tops glossy and irresistible. Serve them warm alongside a holiday roast, a weeknight soup, or honestly just with a little extra butter and nothing else.

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!