Pregnancy Friendly Soft and Buttery Dinner Rolls
Pillowy, golden, and brushed with melted butter straight out of the oven — these dinner rolls are the kind of bake that makes the whole house smell incredible. During pregnancy, it's easy to feel uncertain about store-bought breads loaded with preservatives or unclear additives, so making your own from scratch puts you fully in control of every ingredient. The dough comes together with wholesome staples: whole milk, egg, unsalted butter, and flour — nothing mysterious, nothing to second-guess. Warming the milk to the right temperature and giving the yeast time to bloom are the two small steps that set these rolls up for serious success. The enriched dough, thanks to that softened butter worked in gradually, bakes up tender and soft all the way through rather than dense or chewy. A sprinkle of flaky sea salt on top is optional but genuinely worth it for that little contrast against the rich, buttery tops. These are the rolls you'll want on the table for every cozy dinner from here on out.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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