Red Meat Allergy Friendly Classic Yeast Rolls
Soft, pillowy, and golden on top with a buttery sheen that makes them almost too pretty to eat — these classic yeast rolls are the kind of thing that disappears from the table before dinner is even served. The entire recipe is built around milk, flour, egg, butter, and yeast, so there is no red meat or meat-derived ingredient anywhere in the mix. That matters more than it might seem, since many store-bought rolls and bakery items can contain hidden animal-based additives or be produced alongside meat-containing products. Here, you control every single ingredient from start to finish. The process is straightforward: bloom the yeast, build the dough, let it rise twice, and bake until deeply golden. Brushing the rolls with melted butter straight out of the oven gives them that glossy, irresistible finish and keeps the crumb tender as they cool. Whether you're serving them alongside a soup, a salad, or just pulling them apart warm with a little extra butter, these rolls are pure comfort with zero compromise.
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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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