Pescatarian Soft and Buttery Dinner Rolls
These pillowy, golden rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough gets its incredible tenderness from whole milk, a full egg, and softened butter worked in gradually during kneading — a technique that creates a rich, slightly brioche-like crumb without being overly sweet. A long, unhurried rise lets the flavor develop naturally, and the final proof in the pan means the rolls bake up pressed together, giving you those irresistibly soft, pull-apart sides. Brushing them straight out of the oven with melted butter and a pinch of flaky sea salt takes them from great to genuinely unforgettable. Since the recipe is built entirely around dairy, eggs, and pantry staples, it fits comfortably into a pescatarian lifestyle with zero substitutions or workarounds needed. Whether you're pairing them with a seafood chowder, a big salad, or just eating them warm with extra butter, they deliver every single time.
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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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