Lupin Free Soft and Buttery Dinner Rolls
Pillowy, golden, and brushed with melted butter straight from the oven — these dinner rolls are the kind of thing that disappears from the table before everything else is even served. The dough comes together with whole milk, egg, all-purpose flour, and softened butter worked in gradually, which is exactly what gives each roll that impossibly soft, slightly rich crumb. For anyone navigating lupin sensitivities, the ingredient list here is refreshingly straightforward — no alternative flours or legume-based additives hiding anywhere, just classic pantry staples you can easily verify. The two-rise method takes a little patience, but it's what builds that light, pull-apart texture that makes homemade rolls worth every minute. A finish of flaky sea salt over the butter glaze adds just enough contrast to keep things interesting. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — no one will complain.
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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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