High Fructose Corn Syrup Free Classic Yeast Rolls
Soft, pillowy, and golden on top, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. What makes them especially satisfying is how straightforward the ingredient list is — whole milk, butter, flour, egg, sugar, yeast, and salt. No packaged mixes, no store-bought dough, and none of the hidden sweeteners that sneak into so many commercial bread products. Granulated sugar does the light lifting here, feeding the yeast and adding just a touch of sweetness to the crumb without any processed syrup in sight. The method is genuinely approachable: a stand mixer handles the kneading, two rises build that tender, airy texture, and a double brush of melted butter gives the tops that irresistible shine. These are the rolls you bring to a holiday dinner or pull out on a random Tuesday when you just want something warm and homemade. Once you smell them baking, you'll understand why scratch-made bread is always worth the effort.
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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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