Spice Free Classic Dinner Rolls

Total time2 hr 15 min

Prep time25 min

Cook time20 min

4.7

(20)

Few things at the dinner table beat a basket of freshly baked rolls, golden on top, pillowy in the middle, and just begging to be pulled apart. These are made with a short list of everyday ingredients — milk, flour, egg, butter, sugar, salt, and yeast — so there's nothing hidden in the mix that could cause a problem for anyone avoiding spices or seasonings. The dough comes together in a stand mixer, which does most of the heavy lifting, and the slow rise is what gives each roll that soft, tender crumb you'd expect from a bakery. Brushing with melted butter twice — once before baking and once right out of the oven — is the move that makes the tops glossy, rich, and impossible to resist. Because the recipe relies entirely on whole, simple pantry staples, you know exactly what's going into every single roll. They bake up in a 9x13 pan so they rise into each other, creating those irresistible pull-apart edges that make the whole table reach in at once. Serve them warm and watch them disappear before the main course even hits the table.

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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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