Pork Free Classic Yeast Rolls
Few things in life beat pulling a pan of golden, pillowy rolls straight from the oven, and this classic recipe delivers exactly that kind of moment. The dough comes together with whole milk, butter, egg, and a touch of sugar — straightforward pantry staples that produce a soft, slightly rich crumb with a beautifully burnished top. Adding the softened butter gradually during kneading is the quiet secret here, giving each roll that tender, almost feathery texture that makes them impossible to stop at just one. A double rise — first in the bowl, then again in the pan — means the rolls puff up snug against each other, creating those irresistible pull-apart edges. Brushing with melted butter both before and after baking locks in moisture and gives the tops a glossy, deep-golden finish that looks like it came from a bakery. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just honest, from-scratch baking. Serve them warm alongside a hearty soup, a holiday roast, or honestly just with a little extra butter and nothing else.
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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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