Pregnancy Friendly 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 fills the whole kitchen with warmth and makes everyone hover near the oven. The ingredient list is refreshingly straightforward — whole milk, real butter, a single egg, and pantry staples — so you know exactly what's going into every bite, which matters a lot when you're being more intentional about what you eat. The egg is fully cooked through during baking, and the milk is warmed and incorporated into a properly baked dough, so there are no raw or undercooked concerns to navigate. Taking the milk's temperature before adding the yeast is a small but satisfying step that guarantees the dough comes together beautifully every time. A long, unhurried first rise followed by a second proof in the pan gives the rolls their signature pull-apart texture and deep flavor without any shortcuts. That final brush of melted butter straight out of the oven is pure magic — it soaks right in and gives each roll a glossy, rich finish that's impossible to resist. These are the kind of homemade rolls worth making from scratch on a slow afternoon.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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