Celery Free Classic Yeast Rolls
Soft, pillowy, and golden on top with a buttery sheen that practically begs you to pull one apart before they've even cooled — these classic yeast rolls are the kind of bake that makes any meal feel like a special occasion. The ingredient list is refreshingly straightforward: milk, flour, egg, butter, yeast, sugar, and salt. No hidden vegetable blends, no aromatic add-ins, nothing that could sneak in an unwanted allergen for those avoiding celery or celery-derived ingredients. The method does all the heavy lifting, with a slow butter incorporation during kneading that builds a tender, slightly tacky dough with real structure. That double rise is what gives each roll its cloud-like interior and satisfying pull-apart texture. A generous brush of melted butter before and after baking locks in moisture and delivers that irresistible glossy crust. Whether you're serving them alongside a holiday roast or a weeknight soup, these rolls disappear fast — so consider doubling the batch.
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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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