Ginger Free Soft and Buttery Dinner Rolls
Pillowy, golden, and slicked with melted butter straight from the oven — these dinner rolls are the kind of thing that disappears from the table before you even sit down. The dough comes together with whole milk, a touch of sugar, and softened butter worked in gradually, which is exactly what gives each roll that tender, feathery crumb. No spice blends, no flavor extracts, no hidden seasonings — just clean, straightforward pantry staples that make this a genuinely worry-free bake for anyone avoiding ginger in all its forms. The two-rise process might sound involved, but the stand mixer does the heavy lifting, and the result is a batch of rolls that bake up beautifully domed and touching at the edges. A brush of melted butter the moment they come out of the oven is non-negotiable — it soaks right in and gives the tops that irresistible shine. Finish with a pinch of flaky sea salt if you like a little contrast, or keep them plain and let that buttery softness speak for itself. These are equally at home next to a holiday roast or a quiet weeknight soup.
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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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