Mushroom 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 from the oven, and this classic recipe delivers exactly that kind of old-fashioned comfort. The dough comes together with whole milk, butter, egg, and a touch of sugar — straightforward pantry staples with zero hidden extras to worry about. Warming the milk to just the right temperature and giving the yeast time to bloom are the small steps that make a big difference, producing a soft, slightly sweet crumb that tears apart beautifully. Adding the softened butter piece by piece during kneading is the secret to that tender, almost feathery texture you get from a great dinner roll. A double rise — first in the bowl, then in the pan — lets the dough develop real flavor and that signature pull-apart quality. A generous brush of melted butter before and after baking gives the tops a deep golden color and a rich, glossy finish. These are the kind of rolls that disappear fast, so you might want to plan on making a double batch.

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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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