Emulsifier Free Classic Yeast Rolls
Soft, pillowy, and golden on top with a buttery sheen, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. What makes them especially great for anyone avoiding emulsifiers is how genuinely simple the ingredient list is — just milk, flour, egg, butter, sugar, yeast, and salt. No dough conditioners, no lecithin, no mono- and diglycerides hiding in a store-bought bag. Commercial bread products are notorious for sneaking in emulsifying agents to extend shelf life, so baking from scratch is really the cleanest way to get a roll you can fully trust. The technique here does all the work that emulsifiers usually do in packaged versions — a proper yeast rise, slow butter incorporation, and thorough kneading develop the structure and softness naturally. That final brush of melted butter straight out of the oven gives them an irresistible glossy finish and a rich flavor that no additive could replicate. Pull one apart while it's still warm and you'll understand why homemade always wins.
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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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