Capsaicin Free 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 comes together with whole milk, egg, sugar, and softened butter worked in gradually — a technique that gives each roll its signature tender, slightly rich crumb. For anyone navigating a sensitivity to capsaicin, bread and rolls can be a surprisingly tricky category, since store-bought versions sometimes include spice blends or seasoned coatings that sneak heat into the mix. This recipe keeps things beautifully simple: flour, milk, yeast, butter, egg, salt, and sugar — nothing that would cause concern. The two-rise process takes a little patience, but it's what creates that soft, cloud-like texture and the gentle pull-apart quality that makes these rolls so satisfying. A final brush of melted butter and an optional pinch of flaky sea salt on top is all the finishing they need. Serve them alongside a cozy soup, a holiday spread, or honestly just on their own — they're that good.
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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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