Hazelnut Free Classic Yeast Rolls
Few things beat pulling a pan of golden, pillowy rolls straight from the oven, and this classic recipe delivers exactly that kind of deeply satisfying, old-fashioned comfort. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero nut-based ingredients to second-guess. For anyone navigating hazelnut allergies, packaged dinner rolls can be a minefield of shared-facility warnings and ambiguous "natural flavors," so baking from scratch with a clean, simple ingredient list is genuinely the safer and more delicious path. The technique of adding softened butter piece by piece during kneading builds a beautifully tender, slightly rich crumb that store-bought rolls simply can't match. A double rise gives these rolls their signature puffed, pull-apart texture, and a double brush of melted butter — before and after baking — means every bite has that glossy, rich finish. Serve them warm from the pan and watch them disappear.
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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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