Black Pepper Free Soft and Buttery Dinner Rolls
Warm, pillowy, and rich with butter, these dinner rolls are the kind of thing that disappears from the basket before the main course even hits the table. The dough comes together with whole milk, egg, and softened unsalted butter kneaded in gradually — a technique that gives each roll that impossibly soft, slightly chewy crumb. For anyone navigating a black pepper sensitivity, rolls from a bakery or grocery store can be a quiet minefield, since pepper often sneaks into enriched doughs or finishing seasonings without much fanfare. Here, the only seasoning is fine salt in the dough and an optional sprinkle of flaky sea salt on top, so you stay fully in control of what goes into every bite. The two-rise process takes a little patience, but the payoff is rolls that puff up and press against each other in the pan, creating those irresistibly soft, pull-apart sides. A generous brush of melted butter straight out of the oven gives the tops a glossy, golden finish that looks like you spent way more effort than you actually did. Serve them alongside soup, a holiday roast, or honestly just on their own — no one will complain.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!