Pork Free Soft and Buttery Dinner Rolls

Total time2 hr 32 min

Prep time25 min

Cook time22 min

4.5

(4)

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 the main course even lands. The dough comes together with whole milk, a touch of sugar, one egg, and softened unsalted butter worked in gradually, which is exactly what gives each roll that tender, feathery crumb. Every single ingredient here is straightforward and free of any pork-derived additives, so there's no need to scrutinize labels or worry about hidden animal fats sneaking into your bread basket. The two-rise method — one hour for the bulk ferment, then another 30 to 45 minutes after shaping — builds real flavor and that signature pull-apart softness you want in a dinner roll. Shaping them into tight balls and nestling them close together in the pan means they bake up with those irresistible soft sides that tear away in one satisfying pull. A finish of flaky sea salt over the butter glaze adds just enough contrast to keep things interesting. Whether you're setting a holiday table or just want something warm and homemade on a weeknight, these rolls deliver every time.

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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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