Oats Free Soft and Buttery Dinner Rolls
Pillowy, golden, and slicked with melted butter straight from the oven — these dinner rolls are the kind of thing that disappears from the table before anyone has a chance to sit down. The dough comes together with whole milk, a touch of sugar, egg, and softened butter worked in gradually, which is exactly what gives each roll that tender, feathery crumb. For anyone navigating an oat sensitivity, rolls can be a surprisingly tricky category since many commercial breads and mixes sneak in oat flour or oat-based thickeners — here, the only flour in play is all-purpose, so there's nothing hidden to worry about. The stand mixer does the heavy lifting through two rounds of kneading, and the double rise builds flavor and structure without any complicated technique. Shaping the rolls into tight little balls and nestling them together in a baking pan means they bake up soft-sided and pull-apart perfect. A generous brush of melted butter the moment they come out of the oven is non-negotiable, and a pinch of flaky sea salt on top takes them from simple to genuinely impressive. Serve them 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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