Walnut 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 glossy butter finish — these 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 butter kneaded right in, which gives each roll that tender, slightly rich crumb that makes them impossible to stop at just one. For anyone navigating tree nut allergies, store-bought rolls can be a minefield of shared-facility warnings and murky ingredient lists, but this recipe keeps things refreshingly straightforward with a short, familiar pantry lineup. The stand mixer does the heavy lifting during the knead, and a double rise ensures the rolls puff up beautifully and press together in the pan for those irresistible pull-apart edges. A final brush of melted butter straight out of the oven gives them that bakery-style sheen and a rich, savory finish. Serve them warm alongside a holiday roast, a weeknight soup, or honestly just with a little extra butter and nothing else — no one will complain.

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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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