Nutmeg Free Classic Yeast Rolls
Soft, pillowy, and golden-brown on top, these classic yeast rolls are the kind of bake that makes everyone hover near the oven waiting for them to come out. The dough comes together with whole milk, butter, egg, and a touch of sugar — straightforward pantry staples with no hidden spice blends or pre-mixed seasonings to second-guess. That matters more than it sounds, because nutmeg has a sneaky way of turning up in store-bought rolls and packaged dough mixes, often buried in a long ingredients list. Here, every component is spelled out and completely free of that warm, sharp spice. The technique of adding softened butter piece by piece during kneading gives the crumb a tender, almost brioche-like richness that's hard to beat. A double brush of melted butter — once before baking and once straight out of the oven — means every bite is glossy, rich, and deeply satisfying. These are the rolls you'll want on the table for weeknight dinners and holiday spreads alike.
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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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