Macadamia Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things beat pulling a pan of golden, pillowy rolls straight from the oven, and this classic recipe delivers exactly that kind of simple, soul-satisfying moment. The dough comes together with whole milk, butter, a single egg, and all-purpose flour — wholesome pantry staples with absolutely no tree nuts involved, so you can bake with total confidence. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the small step that makes a big difference, giving these rolls their signature soft, airy crumb. Kneading in the softened butter gradually builds a dough that's smooth and just slightly tacky — the kind that practically tells you it's ready. A double rise means the rolls puff up beautifully in the pan, pressing against each other to create those irresistibly soft, pull-apart sides. Two rounds of melted butter — one before baking, one right after — give the tops that deep golden color and rich, glossy finish that makes everyone reach for seconds before the pan even hits the table.

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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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