Pescatarian Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden-brown on top, these classic yeast rolls are the kind of bake that makes any meal feel like a special occasion. The dough comes together with whole milk, butter, and a single egg, then gets a long, unhurried rise that builds real flavor and that signature fluffy pull-apart texture. A stand mixer does most of the heavy lifting during the kneading stage, so the process is far less intimidating than it might sound. Because the ingredient list is entirely plant and dairy-based — no meat, no seafood required — these rolls fit naturally into a pescatarian spread without any substitutions or workarounds. Brushing the tops with melted butter twice, once before baking and once straight out of the oven, gives them that irresistible glossy finish and rich flavor that store-bought rolls simply can't match. Serve them alongside a seafood chowder, a simple pasta, or just tear one open and eat it warm with extra butter — honestly, no side dish needed.

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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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