Turmeric Free Soft and Buttery Dinner Rolls
Warm, pillowy, and glazed with melted butter straight from 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, and softened butter worked in gradually, which is exactly what gives each roll that impossibly soft, feathery crumb. A slow knead and two rises build real flavor and structure, so you're not just getting fluffy — you're getting fluffy with depth. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward: every ingredient is a clean, familiar pantry staple with zero hidden seasonings or blends to second-guess. The final brush of melted butter and a pinch of flaky sea salt on top takes them from homemade to bakery-worthy in about thirty seconds. Serve them alongside a holiday roast, a weeknight soup, or honestly just on their own — no one will complain either way.
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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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