Tree Nut Free Classic Dinner Rolls
Soft, pillowy, and golden on top, these classic dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, butter, and a single egg — straightforward pantry staples with zero tree nuts anywhere in the mix, so there's no label-scanning or cross-contamination stress to worry about. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the small but important step that gives these rolls their light, airy texture. Kneading softened butter into the dough a few pieces at a time is what makes them so tender and rich without being heavy. After two rises, they bake up touching each other in the pan, which keeps the sides soft while the tops turn a deep, gorgeous brown. A final brush of melted butter straight out of the oven sends them over the edge. Serve them warm and watch them vanish.
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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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