Pistachio 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 straight from the oven, and this classic recipe delivers exactly that kind of deeply satisfying moment. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero nuts anywhere in the picture, so there's no label-scanning or cross-contamination stress to worry about. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the kind of small step that makes a big difference, giving the rolls their light, airy crumb. Adding the softened butter gradually during kneading builds a dough that's smooth and just slightly tacky — the kind that feels genuinely satisfying to work with. After two rises, the rolls bake up touching each other in the pan, which keeps the sides soft while the tops turn a deep, gorgeous golden brown. A double hit of melted butter — once before the oven and once right after — gives them that irresistible glossy finish and rich flavor. Serve them warm from the pan and watch them disappear.

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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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