Citrus Free Soft and Buttery Dinner Rolls
Pillowy, golden, 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, a single egg, and softened butter worked in gradually, which is exactly what gives each roll that impossibly soft, tender crumb. There's no citrus of any kind in the recipe — no zest, no juice, no citrus-derived flavoring — so anyone navigating that restriction can dig in without a second thought. The two-rise process takes a little patience, but the result is a batch of rolls that puff up beautifully and bake to a deep, even golden brown. A sprinkle of flaky sea salt over the butter finish adds just enough contrast to make them feel a little special. Serve them alongside a roast, pile them next to a bowl of soup, or honestly just eat one warm and plain — they don't need a thing.
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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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