Almond Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things beat pulling a pan of golden, pillowy rolls straight from the oven, and this classic recipe delivers exactly that kind of deeply satisfying, bakery-worthy result at home. The dough comes together with whole milk, a touch of sugar, a single egg, and softened butter worked in gradually — simple pantry staples that build a soft, slightly rich crumb with a tender, feathery pull. For anyone navigating tree nut allergies or sensitivities, the ingredient list here is refreshingly clean: no almond flour, no almond extract, no nut-based milk substitutes that can sneak into store-bought rolls or even some homemade recipes. The double rise — first in the bowl, then again in the pan — is what gives these rolls their signature puffed, cloud-like texture and that gorgeous domed top. A generous brush of melted butter before and after baking creates a glossy, golden crust that smells absolutely incredible. Serve them straight from the pan while they're still warm and watch them disappear in minutes.

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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

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 the yeast and 1 tbsp of the sugar over the surface, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.

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