Almond Free Soft and Buttery Dinner Rolls
These pillowy 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 worked in gradually, which is exactly what gives each roll that tender, feathery crumb. A long knead and two rises build structure and flavor, so the results taste like something from a proper bakery. Brushing the tops with melted butter straight out of the oven — with an optional hit of flaky sea salt — takes them from great to genuinely unforgettable. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward: every ingredient is a simple pantry staple, with no almond flour, almond milk, or nut-based additions anywhere in sight. That means no label-scanning, no substitutions, and no second-guessing — just honest, from-scratch rolls that everyone at the table can enjoy.
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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
- flaky sea salt, for sprinkling (optional)
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. Add the flour all at once. Fit the stand mixer with the dough hook and mix on low speed until a shaggy dough forms and no dry flour remains, about 2 minutes.
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