Soft, pillowy, and golden 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 ingredient list is beautifully simple — milk, flour, butter, egg, yeast, sugar, and salt — which is exactly what makes them such a reliable choice when you're navigating a nickel sensitivity. Many whole grains, seeds, and legumes are high in nickel, but all-purpose flour keeps things on the safer end, and every ingredient here is straightforward with no hidden additives to second-guess. The dough comes together in a stand mixer, gets a long, relaxed rise, and bakes up into a pan of rolls that are soft enough to pull apart with your hands. Brushing them twice with melted butter — once before the oven and once right after — gives them that irresistible glossy finish and rich flavor that makes homemade rolls so worth the effort. Whether you're serving them alongside a weeknight dinner or bringing them to a gathering, these are the kind of rolls people ask you to make again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
