Nightshade Free 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 basket before the main course even hits the table. The ingredient list is refreshingly straightforward: milk, flour, egg, butter, yeast, sugar, and salt. Not a single nightshade in sight, which makes them a genuinely safe and satisfying choice for anyone navigating sensitivities around tomatoes, peppers, or potatoes. That simplicity is actually what makes them so good — nothing to distract from that soft, slightly chewy crumb and golden crust. The slow butter incorporation during kneading is the secret to their rich, tender texture, and the double rise gives them that bakery-style puff. A sprinkle of flaky sea salt on top right after baking adds just enough contrast to the buttery sweetness. These are the rolls you'll want at every dinner table, holiday spread, or quiet Sunday supper.
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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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