Seeds Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough comes together with whole milk, butter, egg, flour, and yeast — straightforward pantry staples with zero seeds in sight, so there's no need to scan labels or swap anything out. That double rise is what gives each roll its fluffy, pull-apart interior, and the two rounds of melted butter brushed on before and after baking create that irresistible glossy crust. For anyone navigating a seeds-free lifestyle, bread and rolls can be surprisingly tricky territory — sesame shows up on buns more often than you'd expect these days — but this recipe keeps things beautifully clean from start to finish. The stand mixer does most of the heavy lifting during the kneading stage, so the process is approachable even if you don't bake yeast breads often. Serve them straight from the pan while they're still warm and watch them vanish.

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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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