Carrageenan Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. What makes them especially great for anyone avoiding carrageenan is that every single ingredient here is straightforward and whole — warm milk, butter, egg, flour, yeast, sugar, and salt. No stabilizers, no gums, no additives hiding in a store-bought dough or packaged roll mix. Carrageenan tends to sneak into dairy-based and processed baked goods, so making rolls from scratch with plain whole milk is genuinely the cleanest route. The dough comes together in a stand mixer, gets a proper double rise, and bakes up into a 3x4 pan of rolls that are fluffy in the center with a buttery, burnished crust. That final brush of melted butter straight out of the oven is not optional — it's what gives them that irresistible sheen and rich flavor. Serve them warm alongside a roast, a soup, or honestly just on their own with a little extra butter.

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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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