Brazil Nut Free Classic Yeast Rolls
Few things in a home kitchen rival the moment you pull a pan of golden, pillowy rolls from the oven and the whole room fills with that warm, yeasty aroma. These classic yeast rolls are built on a short, honest ingredient list — whole milk, butter, flour, egg, and yeast — so there's no need to scan labels for hidden tree nut ingredients or worry about cross-contact from specialty flours or nut-based add-ins. The dough comes together in a stand mixer, where softened butter gets worked in gradually to create a smooth, slightly tacky texture that bakes up incredibly tender. A double rise gives the rolls their signature puff, and a generous brush of melted butter both before and after baking delivers that glossy, rich finish you'd expect from a bakery. They bake up touching each other in the pan, which means soft, pull-apart sides and a deep golden top — the best of both worlds. Serve them straight from the pan while they're still warm and watch them disappear in minutes.
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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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