Cashew Free Classic Yeast Rolls
Few things beat pulling a pan of golden, pillowy rolls out of the oven and watching everyone reach for one before they've even cooled. These classic yeast rolls are built on a short, honest ingredient list — whole milk, butter, flour, egg, yeast, sugar, and salt — so there's no hunting labels or second-guessing what's hiding in the dough. The butter gets worked in gradually during kneading, which gives the crumb that soft, slightly rich texture that makes these rolls genuinely hard to stop eating. A double rise means they bake up tall and fluffy, and a generous brush of melted butter right out of the oven gives the tops a glossy, irresistible finish. Whether you're serving them alongside a big family dinner or just want something warm and homemade on a Sunday afternoon, this recipe delivers 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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