MSG Free Soft and Buttery Dinner Rolls

Total time2 hr 32 min

Prep time25 min

Cook time22 min

4.5

(4)

These pillowy, golden dinner rolls are the kind of thing that disappears from the table before the main course even lands. The dough comes together with whole milk, real butter, a single egg, and a handful of pantry staples — nothing processed, nothing mysterious, just honest ingredients you can actually read. That matters more than people realize, because so many packaged breads and restaurant rolls sneak in additives that have no business being there. Here, you control every single thing that goes into the bowl. The technique of adding softened butter gradually while the dough hook runs is what gives these rolls their impossibly tender, almost brioche-like crumb without any shortcuts. A final brush of melted butter straight out of the oven and an optional pinch of flaky sea salt puts them completely over the top. Bake them once and they will absolutely become your go-to for holidays, weeknight dinners, or honestly just a Tuesday when you need something comforting.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!