Ginger Free Classic Yeast Rolls
Soft, pillowy, and golden on top, these classic yeast rolls are the kind of baked good that disappears from the table before they've even had a chance to cool. The dough comes together with whole milk, butter, and a single egg, building a rich, tender crumb that pulls apart beautifully at the dinner table. Because the ingredient list is so clean and straightforward, there's no need to scan labels or swap anything out — every component here is naturally free of the root spice that can sneak into unexpected places. The technique of adding softened butter piece by piece during kneading is what gives these rolls their luxuriously soft texture, so don't rush that step. A long, unhurried rise lets the yeast do its work, rewarding you with rolls that are airy inside and deeply golden outside. That final brush of melted butter straight out of the oven is the finishing touch that makes them genuinely hard to resist.
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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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