Celery 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 anything else does. The dough comes together with whole milk, egg, sugar, flour, and softened butter worked in gradually — a technique that gives each roll its signature tender, slightly rich crumb. Letting the yeast bloom properly and allowing two full rises are the keys to that light, airy texture you want in a great dinner roll. A finish of melted butter and optional flaky sea salt on top takes them from simple to genuinely impressive. The ingredient list is refreshingly straightforward — no hidden vegetable blends, no aromatic base, just pantry staples that deliver big on flavor. Whether you're serving them alongside a holiday spread or a weeknight soup, these rolls hold their own every single time.
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!