Citrus Free Classic Yeast Rolls
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. The ingredient list is refreshingly straightforward — whole milk, butter, flour, egg, yeast, sugar, and salt — so there's nothing hiding in here that could cause a problem for anyone avoiding citrus in all its forms. No zest, no juice, no citric acid tucked into a glaze; just honest, old-fashioned bread-making from start to finish. The double rise is what gives these rolls their airy, tender crumb, and brushing them with melted butter straight out of the oven adds that irresistible glossy finish. They bake up into a pull-apart pan of rolls that are equally at home next to a holiday roast or a simple weeknight soup. If you've been burned by store-bought rolls that sneak in unexpected additives, baking your own is the most satisfying solution — and this recipe makes it genuinely approachable.
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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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