Xanthan Gum Free Classic Dinner Rolls
Soft, pillowy dinner rolls made from scratch are one of those kitchen projects that feel almost magical — and this version delivers that golden, pull-apart perfection without a single additive or stabilizer in sight. Many store-bought and even bakery rolls quietly rely on xanthan gum or similar binders to achieve their texture, which can be a real problem for anyone who needs to avoid it. Here, the structure comes entirely from proper gluten development: a warm milk base, active dry yeast, and a good stretch of kneading with the dough hook do all the heavy lifting. The softened butter gets worked in gradually, giving each roll a tender, slightly rich crumb that holds together beautifully on its own. A double rise — first in the bowl, then again in the pan — means the rolls puff up snug against each other, creating those irresistible soft sides that tear away in one satisfying pull. A brush of melted butter before and after baking seals in moisture and gives the tops that deep, glossy golden color. These are the kind of rolls that disappear from the table before anything else does.
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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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