Legume Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things in the kitchen beat the moment a pan of golden, pillowy rolls comes out of the oven, and this classic recipe delivers exactly that kind of simple, soul-satisfying reward. The dough comes together with whole milk, butter, egg, flour, and yeast — a clean, straightforward lineup that happens to be completely free of beans, lentils, peas, chickpeas, and any other legume-derived ingredient. That matters more than you might think, since soy (a legume) sneaks into a surprising number of store-bought breads and rolls in the form of soy flour or soy lecithin. Here, you know exactly what's going in. The technique is approachable — a stand mixer does the heavy lifting during the knead, and two gentle rises build that soft, pull-apart texture that makes these rolls so irresistible. Brushing with melted butter twice, once before baking and once right out of the oven, gives the tops a rich, glossy finish with just the right amount of richness. Serve them warm alongside a roast, pile them onto a holiday table, or just eat one straight from the pan — no judgment whatsoever.

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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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