Pistachio Free Soft and Buttery Dinner Rolls
Pillowy, golden, and brushed with melted butter straight out of 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, egg, flour, and softened butter worked in gradually, which is exactly what gives each roll that tender, pull-apart crumb. A double rise builds flavor and that signature soft texture, while a hot oven turns the tops a deep, satisfying golden brown. For anyone navigating tree nut allergies, this recipe is a breath of fresh air — every ingredient is a straightforward pantry staple with no hidden risks lurking in the list. Store-bought rolls can be a minefield of shared-facility warnings, so baking your own means you control everything from start to finish. A finishing brush of melted butter and an optional pinch of flaky sea salt puts them over the top. Serve them warm alongside a weeknight dinner or a holiday spread and watch them vanish.
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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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