Coconut 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 out of the oven and watching everyone at the table reach for one before they've even cooled. These classic yeast rolls are built on a short, honest list of pantry staples — milk, butter, flour, egg, yeast, sugar, and salt — with absolutely nothing that could sneak coconut into the mix. That matters more than you might think, since coconut oil and coconut-derived emulsifiers have quietly worked their way into a surprising number of store-bought dinner rolls and even some homemade recipes. Here, the richness comes entirely from whole milk and real unsalted butter, which gives the crumb a soft, tender pull and a flavor that's genuinely hard to stop eating. The double butter treatment — brushed on before baking and again the moment the pan comes out of the oven — creates that glossy, slightly crisp top that makes these rolls look as good as they taste. The process is straightforward: a stand mixer does the heavy kneading work, two rises build flavor and structure, and a hot oven does the rest. Whether they're going alongside a weeknight dinner or anchoring a holiday spread, these rolls deliver every time.

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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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