Nitrate & Nitrite Free Classic Yeast Rolls
Soft, pillowy, and golden-topped, these classic yeast rolls are the kind of bake that makes any meal feel like a special occasion. Every ingredient here is straightforward and clean — whole milk, butter, flour, egg, yeast, sugar, and salt — so there's nothing hidden to worry about, which is exactly what you want when you're keeping processed additives out of your kitchen. Cured meats and packaged bread products are common culprits for sneaking in unwanted preservatives, but baking from scratch puts you fully in control of what goes into every bite. The dough comes together in a stand mixer, rises twice for that irresistible pull-apart texture, and gets brushed with melted butter straight out of the oven for a glossy, rich finish. That double butter treatment — once before baking, once right after — is what gives these rolls their signature tender crumb and slightly crisp top. They're genuinely hard to stop eating warm from the pan, and they pair beautifully with soups, roasts, or honestly just a little extra butter on the side.
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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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