Peanut Free Classic Yeast Rolls
Few things beat pulling a pan of golden, pillowy rolls from the oven, and this classic recipe delivers exactly that kind of deeply satisfying, from-scratch moment. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero nut-based ingredients to second-guess. For anyone navigating peanut concerns, store-bought dinner rolls can be a minefield of shared-facility warnings, so baking your own is genuinely the cleanest solution. The technique here is approachable: a stand mixer does the heavy kneading work, and two gentle rises build that soft, fluffy interior that makes these rolls so irresistible. Brushing the tops with melted butter twice — once before baking and once straight out of the oven — gives them that gorgeous deep-golden color and rich, glossy finish. They bake up touching each other in the pan, which keeps the sides tender and pull-apart perfect. Serve them warm alongside a weeknight dinner or a holiday spread, and don't be surprised when the pan empties fast.
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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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