Beef 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 a generous amount of softened butter worked in gradually, which is exactly what gives each roll that impossibly tender, feathery crumb. A double rise builds flavor and that signature pull-apart texture, while a hot oven turns the tops a deep, glossy golden brown. Brushing them straight out of the oven with melted butter — and a pinch of flaky sea salt if you're feeling fancy — puts them firmly in the "I made these from scratch" hall of fame. Every ingredient here is straightforward pantry and dairy staples, so there's nothing to second-guess and no hidden animal proteins lurking in the mix. Whether you're rounding out a holiday spread or just want something warm and homemade on a weeknight, these rolls deliver every single time.
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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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