Chicken Free Soft and Buttery Dinner Rolls
These pillowy, golden rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough gets its irresistible softness from whole milk and a generous amount of butter worked in gradually during kneading — a technique that gives each roll a tender, almost brioche-like crumb. A brush of melted butter straight out of the oven adds a glossy, rich finish, and a pinch of flaky sea salt on top takes them from simple to seriously impressive. Every ingredient here is straightforward pantry staple territory, with absolutely no meat or poultry involved at any stage, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. The two-rise process sounds involved but is mostly hands-off time, and the result — twelve pull-apart rolls with soft sides and golden tops — is absolutely worth it. They're perfect alongside soups, stews, pasta, or honestly just eaten warm with a little extra butter.
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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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