Pecan Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things beat pulling a pan of golden, pillowy rolls out of the oven and watching everyone reach for one before they've even cooled. These classic yeast rolls get their soft, tender crumb from a slow rise and a generous amount of butter worked right into the dough — the kind of technique that turns simple pantry staples into something genuinely special. A double brush of melted butter, once before baking and once straight out of the oven, gives the tops that irresistible glossy finish and rich flavor that makes these rolls disappear fast. The dough itself comes together with whole milk, flour, egg, and yeast — nothing complicated, nothing hidden, and completely free of tree nuts from start to finish. For anyone navigating nut allergies or sensitivities, a recipe like this is a relief because every single ingredient is straightforward and easy to verify. They bake up beautifully in a 9x13 pan, rising until they're puffed and touching, which means you get those soft, pull-apart sides that are honestly the best part. Serve them warm alongside a holiday spread, a weeknight dinner, or honestly just with a little extra butter and nothing else.

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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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