Capsaicin Free Classic Yeast Rolls
Soft, pillowy, and golden-brown from edge to edge, these classic yeast rolls are the kind of baked good that disappears from the table before they've even had a chance to cool. The dough comes together with whole milk, butter, and a single egg, building a rich, tender crumb that pulls apart beautifully. For anyone avoiding capsaicin, bread can be a surprisingly tricky category — spice blends and seasoned rolls often sneak in chili-derived ingredients — but this recipe keeps things completely clean with a short, straightforward ingredient list. The double butter treatment, once before baking and once right out of the oven, gives the tops that irresistible glossy finish and a flavor that tastes far more indulgent than the effort involved. The two-rise process is what really sets these apart, giving the yeast time to develop a light, airy structure that store-bought rolls simply can't match. Whether you're serving them alongside a holiday roast or just want something warm and homemade on a weeknight, these rolls deliver 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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