Breastfeeding Friendly Soft and Buttery Dinner Rolls
Warm, pillowy, and brushed with melted butter straight out of the oven — these dinner rolls are the kind of thing that disappears from the table before anyone has a chance to sit down. The dough is built on whole milk, eggs, and real butter, which means you're getting wholesome, nourishing ingredients in every bite — exactly what you want when your body is working hard to produce milk. The enriched dough comes together in a stand mixer, so the process is genuinely manageable even on a tired, busy day. Whole milk adds richness and a tender crumb, while the egg and softened butter give the rolls that soft, slightly chewy pull that makes them completely irresistible. There are no unusual additives or preservatives here — just straightforward pantry staples you can feel good about. A sprinkle of flaky sea salt on top takes them from simple to seriously impressive, and that golden crust is pure comfort. Make a batch on the weekend and you'll have something satisfying to reach for all week long.
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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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