Walnut Free Soft and Buttery Dinner Rolls
These pillowy dinner rolls are the kind of thing that disappears from the table before the main course even lands. The dough comes together with whole milk, a touch of sugar, one egg, and plenty of real butter worked in gradually — a classic enriched dough technique that gives each roll its signature soft, feathery crumb. A long knead and two rises build structure and flavor, so the payoff is a batch of golden, pull-apart rolls with a tender interior and a beautifully burnished top. Brushing them with melted butter straight out of the oven and finishing with a pinch of flaky sea salt takes them from great to genuinely unforgettable. The ingredient list is refreshingly straightforward — just pantry staples and dairy, with absolutely no nuts in sight, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. They're perfect alongside a holiday roast, a weeknight soup, or honestly just eaten warm with a little extra butter. Once you've made a batch from scratch, store-bought rolls are going to have a hard time competing.
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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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