Citric Acid Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden-topped, these classic yeast rolls are the kind of bake that makes a whole house smell incredible. The ingredient list is refreshingly straightforward — whole milk, flour, butter, egg, yeast, sugar, and salt — with absolutely nothing that would trigger a citric acid sensitivity hiding in the mix. That matters more than you might think, since citric acid shows up as a preservative or flavor enhancer in a surprising number of store-bought rolls and packaged baked goods. Making them from scratch here means you have complete control over every single thing going into the dough. The method is approachable even if you're not a seasoned baker: a stand mixer does the heavy lifting during the knead, and two gentle rises build that soft, tender crumb you're after. A double hit of melted butter — once before baking, once right out of the oven — gives the tops a rich, glossy finish that's hard to resist. Serve them warm straight from the pan and watch them disappear.

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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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