Lupin Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top with a rich buttery finish, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough comes together with whole milk, egg, and all-purpose flour — a short, clean ingredient list with no legume-based flours or additives that can sneak into commercial baked goods and cause problems for those avoiding lupin. Warming the milk to just the right temperature and giving the yeast time to bloom are the small steps that make a big difference, resulting in rolls that are genuinely light and tender rather than dense. The butter gets worked in gradually during kneading, which gives the crumb that soft, slightly rich texture you want from a pull-apart roll. Two rises — one long, one short — let the dough develop real flavor and that satisfying spring-back feel before they ever hit the oven. A generous brush of melted butter right out of the oven seals in moisture and gives the tops that glossy, irresistible finish. These are the rolls you'll want at every holiday table, Sunday dinner, or honestly any night you feel like making something that tastes genuinely homemade.

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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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