Vegetarian Classic Dinner Rolls
Soft, pillowy, and golden-topped, these dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a touch of sugar, and real butter worked in gradually — that slow incorporation is what gives each roll its tender, feathery crumb. A double rise ensures they puff up beautifully, and brushing them with melted butter straight out of the oven gives the tops that irresistible glossy finish. Every ingredient here is straightforwardly meat-free, so there's no need to scrutinize labels or swap anything out — just bake and enjoy. They bake up in a 9x13 pan so the rolls press against each other as they rise, creating those soft, pull-apart sides that make them genuinely hard to stop eating. Serve them warm alongside soup, a holiday spread, or honestly just with a little extra butter and nothing else.
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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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