Seed Oil 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 anything else does. Every ingredient here is exactly what it sounds like: whole milk, real butter, flour, egg, yeast, and a little sugar. There are no vegetable oils, no canola, no soybean oil hiding in the dough, which makes this recipe a genuinely clean choice for anyone avoiding industrially processed fats. The butter does all the heavy lifting, giving the rolls their tender crumb and rich flavor in a way that refined oils simply can't replicate. The process is straightforward — bloom the yeast, build the dough, let it rise twice, and bake until deeply golden — and the stand mixer does most of the work for you. That final brush of melted butter with a pinch of flaky sea salt on top is the kind of finishing touch that makes a homemade roll feel like something special. Whether they're alongside a weeknight dinner or anchoring a holiday spread, these are the rolls people will ask you to make again.
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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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