Brazil Nut Free Soft and Buttery Dinner Rolls
Warm, pillowy, and glazed with melted butter straight out of the oven — these dinner rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a single egg, and softened butter worked in gradually, which is exactly what gives each roll that impossibly soft, tender crumb. A two-stage rise lets the yeast do its magic, so by the time they hit the oven they're puffed and snug against each other in the pan, practically begging to be pulled apart. Store-bought rolls often come with vague ingredient lists and shared-facility warnings that make it hard to know exactly what you're eating, so baking your own from scratch puts you fully in control of every ingredient. The optional finish of flaky sea salt on top adds just enough contrast to the rich, buttery glaze to make these feel genuinely special. Serve them alongside a roast, a bowl of soup, or honestly just on their own — no one is going to complain either way.
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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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