Macadamia Free Soft and Buttery Dinner Rolls
These pillowy dinner rolls are the kind of thing that disappears from the table before anyone even sits down. The dough comes together with whole milk, a touch of sugar, and real butter worked in slowly — a technique that gives each roll its signature soft, feathery crumb. A long rise lets the yeast do its thing, so by the time these hit the oven, they're already puffed and ready to turn a deep, gorgeous golden brown. Brushing them with melted butter straight out of the oven is non-negotiable, and a pinch of flaky sea salt on top takes them from homey to genuinely impressive. The ingredient list is refreshingly straightforward — just pantry staples and dairy, with absolutely no nuts of any kind in sight. That makes them a reliable go-to when you're cooking for a crowd and need to keep things safe without sacrificing any of the flavor or texture. Serve them alongside a roast, a bowl of soup, or honestly just on their own — they need very little help.
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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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