Nightshade Free Classic Yeast Rolls
Soft, pillowy, and golden-brown on top, these classic yeast rolls are the kind of bake that makes a whole house smell incredible. Every ingredient here — milk, butter, flour, egg, yeast, sugar, salt — is completely free of nightshades, so there's no need to scrutinize labels or swap anything out. That simplicity is part of what makes them so satisfying to pull together. The dough comes together in a stand mixer, gets a long, relaxed rise, and bakes up into a tight pan of rolls that are fluffy inside with a buttery, glossy crust. A second brush of melted butter straight out of the oven is the move that takes them from good to genuinely hard to stop eating. Serve them alongside a roast, a soup, or honestly just on their own — they don't need much help.
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Learn more →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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