Gelatin Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top with that irresistible pull-apart quality, 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 is how straightforward the ingredient list is — milk, butter, egg, flour, yeast, sugar, and salt. No hidden additives, no store-bought dough with mystery stabilizers, just honest baking from scratch. For anyone avoiding gelatin, that simplicity matters, because packaged rolls and even some bread products can sneak in unexpected animal-derived thickeners or coatings. Here, the structure and that gorgeous soft crumb come entirely from proper yeast fermentation and a good knead — no shortcuts needed. Brushing the tops with melted butter twice (once before baking, once right out of the oven) gives them a rich, glossy finish that tastes as good as it looks. These are the rolls you'll want on every holiday table and every random Tuesday.

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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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