GERD Friendly Soft and Buttery Dinner Rolls
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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
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
For brushing
- 2 tbsp unsalted butter, meltedIngredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 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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