Barley Free Classic Yeast Rolls
Soft, pillowy, and golden on top with a buttery sheen, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough comes together with all-purpose flour, whole milk, egg, and plenty of real butter — no grain swaps or specialty ingredients needed, just a clean, straightforward lineup that happens to be completely free of barley and any barley-derived additives. That matters more than you might think, since barley malt flour quietly shows up in a lot of commercial bread products and even some all-purpose flour blends, so baking from scratch is genuinely the safest move. The stand mixer does the heavy lifting through a proper knead, building a smooth, elastic dough that rises beautifully twice before hitting the oven. Brushing with melted butter both before and after baking gives you that irresistible glossy crust with a tender, pull-apart crumb underneath. Arrange them in a 9x13 pan and they bake up snug against each other, which is exactly how a good dinner roll should be. Whether you're serving them alongside a holiday spread or just a weeknight soup, these are the rolls people will ask you to bring every single time.
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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
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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