Vegetarian 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. The dough comes together with whole milk, egg, sugar, and softened unsalted butter worked in gradually, which is exactly what gives each roll that impossibly tender, slightly rich crumb. A two-stage rise lets the yeast do its thing properly, so you get rolls that are puffed, soft, and just barely touching each other in the pan — that classic pull-apart moment everyone loves. The optional finish of flaky sea salt over the butter glaze adds a subtle savory contrast that makes them genuinely hard to stop eating. Every ingredient here is straightforwardly meat-free, so there's no label-checking or substitution stress — just simple, honest baking. Whether you're serving these alongside a holiday spread or a weeknight soup, they bring a from-scratch warmth that store-bought rolls simply can't match.
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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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