Cashew Free Soft and Buttery Dinner Rolls
These pillowy dinner rolls are the kind of thing that disappears from the table before anyone even sits down. The dough comes together with whole milk, a touch of sugar, and real butter worked in gradually, which is exactly what gives each roll that tender, feathery crumb and a golden crust that practically begs to be torn apart. A final brush of melted butter straight out of the oven — with an optional hit of flaky sea salt — takes them from great to genuinely unforgettable. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air: every single ingredient is straightforward pantry staple territory, with zero nut-based additions hiding anywhere in the dough or the finish. Store-bought rolls can be a minefield of shared facility warnings and ambiguous ingredient lists, so baking your own is both the safer and the more delicious choice. The process is approachable even if you're not a seasoned bread baker — a stand mixer does the heavy lifting, and the two-rise method is forgiving and well worth the wait. Serve them alongside a holiday roast, a weeknight soup, or honestly just with extra butter and nothing else.
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!