Chestnut Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things beat pulling a pan of golden, pillowy rolls straight from the oven, and this classic yeast recipe delivers exactly that kind of moment. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero tree nut involvement, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the kind of small step that makes a big difference, giving the rolls their light, airy crumb. Adding softened butter piece by piece during kneading builds a dough that's incredibly smooth and tender, the kind that practically begs to be torn apart at the dinner table. A double rise — first in the bowl, then in the pan — means the rolls puff up beautifully and bake into that signature soft, pull-apart texture with deep golden tops. A generous brush of melted butter right out of the oven seals the deal, adding a glossy, rich finish that makes them almost impossible to resist. Whether you're serving them alongside a holiday spread or a weeknight soup, these rolls are the kind of simple, satisfying bake you'll come back to again and again.

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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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