Chestnut 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 single egg, and real butter worked in gradually, which is exactly what gives each roll that impossibly soft, feathery crumb. A long knead and two rises build the structure and flavor, so the result is light but substantial — the kind of roll that holds up to a swipe of extra butter without falling apart. Brushing the tops with melted butter straight out of the oven adds a glossy, rich finish, and a pinch of flaky sea salt takes them somewhere close to perfect. The ingredient list is refreshingly straightforward — just pantry staples, no specialty items, and nothing that could introduce hidden tree nut derivatives the way some store-bought rolls or packaged mixes might. Whether you're serving them alongside a holiday roast or a simple weeknight soup, these rolls bring serious warmth to the table.
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!