Rice Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top with a glossy butter finish — these classic yeast rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a touch of sugar, and real butter worked in gradually, which is what gives each roll that tender, slightly rich crumb that tears apart so satisfyingly. For anyone navigating a rice-free lifestyle, bread-based sides can actually be a welcome win, and a from-scratch roll like this is naturally built without a grain of rice in sight. The process is straightforward: bloom your yeast, build the dough, let it rise twice, and bake until deeply golden. Brushing with melted butter straight out of the oven is non-negotiable — it adds shine and flavor and makes the crust just soft enough to pull apart cleanly. These are the rolls you bring to a holiday dinner and immediately get asked to make again.

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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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