Gut Friendly Soft and Buttery Dinner Rolls
Warm, pillowy, 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, egg, a touch of sugar, and softened butter worked in gradually — simple, wholesome ingredients that keep things gentle on digestion without sacrificing any of that classic soft-roll texture. Blooming the yeast properly and allowing two full rises gives the dough time to develop in a way that's easier on the gut than rushed, dense breads. Shaping each piece into a tight, smooth ball and letting the rolls proof until they're puffed and touching creates that irresistible pull-apart quality everyone loves. A final brush of melted butter and an optional pinch of flaky sea salt takes them from homemade to genuinely impressive. These are the rolls you'll want alongside soups, roasts, or honestly just on their own with a little extra butter while they're still warm.
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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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