High Fructose Corn Syrup 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. Store-bought rolls are one of the sneakiest places high fructose corn syrup hides, tucked into ingredient lists alongside preservatives and artificial softeners. This recipe uses nothing but whole milk, real butter, granulated sugar, and a handful of pantry staples, so you know exactly what's going into every bite. The enriched dough gets its irresistible softness from the butter worked in gradually during kneading, a technique that creates a tender, slightly chewy crumb without any shortcuts. A double rise gives the rolls their light, airy structure, and baking them together in a 9x13 pan means they stay fluffy and pull-apart perfect. That final brush of melted butter — and a pinch of flaky sea salt if you're feeling fancy — takes them completely over the top. Whether you're serving them alongside a holiday spread or a weeknight soup, these rolls are the kind of homemade touch that makes the whole meal feel special.
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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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