Fructose Free Classic Yeast Rolls
Soft, pillowy, and golden-topped, these classic yeast rolls are the kind of pull-apart bread that disappears from the table before anything else does. The ingredient list is refreshingly straightforward — milk, flour, butter, egg, yeast, sugar, and salt — which is exactly what makes them such a reliable choice when you need to avoid high-fructose ingredients hiding in store-bought breads and packaged rolls. A small amount of granulated sugar feeds the yeast and adds just a touch of sweetness, keeping the overall fructose load minimal and the flavor clean. The dough comes together in a stand mixer, gets a long, relaxed rise, and bakes up into a pan of twelve perfectly domed rolls with a tender, slightly chewy crumb. Brushing them twice with melted butter — once before baking and once straight out of the oven — gives the tops that irresistible glossy, rich finish. These are the rolls you bring to a dinner party, serve alongside a holiday roast, or honestly just eat warm with a little extra butter and nothing else.
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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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