Pillowy, golden, and brushed with melted butter straight out of the oven — these dinner rolls are the kind of thing that disappears from the basket before the main course even hits the table. The dough comes together with whole milk, a single egg, all-purpose flour, and softened butter worked in gradually, which is exactly what gives each roll that tender, pull-apart crumb. For anyone avoiding rye, this recipe is refreshingly straightforward — every ingredient is easy to verify, and there's no specialty flour or grain blend to second-guess. The two-rise method takes a little patience, but it rewards you with rolls that are light, slightly sweet, and beautifully domed. A finish of flaky sea salt over the butter glaze adds just enough contrast to keep things interesting. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — no one will complain.
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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.
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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