Mustard Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden-brown on top, these classic yeast rolls are the kind of baked good that disappears from the table before they've even had a chance to cool. The dough comes together with whole milk, butter, and a single egg, building a rich, tender crumb that pulls apart beautifully at the dinner table. For anyone navigating mustard sensitivities, store-bought rolls and packaged bread products can be a minefield — mustard flour and mustard seed oil show up in ingredient lists more often than you'd expect. This recipe keeps things refreshingly clean: every ingredient is straightforward, and there's nothing hiding in the dough that could cause a reaction. The double butter treatment — softened butter worked into the dough and melted butter brushed on right out of the oven — gives these rolls an irresistible shine and a flavor that tastes like pure comfort. They bake up in under 25 minutes once the oven is hot, and that hollow tap on the bottom is one of the most satisfying sounds in home baking. Whether you're serving them alongside a holiday roast or a simple weeknight soup, these rolls are the kind of thing people ask you to make again and again.

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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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