Oats Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top with a glossy butter finish — these classic yeast rolls are the kind of thing that disappears from the table before everything else is even served. The dough comes together with whole milk, all-purpose flour, egg, and butter, so every ingredient is straightforward and easy to verify at a glance. For anyone navigating an oat sensitivity or intolerance, that simplicity matters: no oat flour blends, no rolled oats hiding in a "rustic" crust, just a clean, traditional dough. The stand mixer does most of the heavy lifting, kneading the butter in gradually until the dough turns smooth and just slightly tacky — a texture that bakes into an incredibly tender crumb. Arranged snugly in a 9x13 pan and left to puff until they're touching, the rolls develop those soft, pull-apart sides that make them genuinely hard to stop eating. A generous brush of melted butter before and after baking gives them that irresistible shine and rich flavor. Whether they're alongside a weeknight dinner or anchoring a holiday spread, these rolls deliver pure comfort with zero compromise.

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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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