Xanthan Gum 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 anyone has a chance to sit down. What makes this recipe a natural fit for those avoiding xanthan gum is that it relies entirely on traditional bread-making technique: gluten development through kneading, a slow butter incorporation, and two proper rises to build structure and flavor. No binders, no additives, no shortcuts — just flour, yeast, milk, egg, and butter doing exactly what they've always done. The enriched dough gets its soft, tender crumb from whole milk and a generous amount of butter worked in gradually, which also gives each roll that slightly rich, almost brioche-like quality. A hot oven and a good thermometer take the guesswork out of knowing when they're done, and that final brush of melted butter with a pinch of flaky sea salt puts them firmly over the top. They're perfect alongside a holiday roast, a weeknight soup, or honestly just warm with a little extra butter and nothing else.
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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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