Gut Friendly Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top, these classic yeast rolls are the kind of bread that disappears from the table before anything else does. The ingredient list is refreshingly short and straightforward — whole milk, real butter, a single egg, and flour — so you know exactly what's going into every bite, which matters a lot when you're keeping a close eye on what your gut is handling. The slow, double-rise process gives the yeast plenty of time to do its work, which can make the final roll easier to digest than something rushed or heavily processed. Kneading the butter in gradually and letting the dough develop properly creates that smooth, tender crumb that feels gentle and satisfying rather than heavy. A generous brush of melted butter straight out of the oven gives the tops a rich, glossy finish that's honestly hard to resist. These are the rolls you pull apart warm, share around the table, and wish you'd made a double batch of.

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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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