Sesame Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things beat pulling a pan of golden, pillowy rolls from the oven, and this classic recipe delivers exactly that kind of deeply satisfying, old-fashioned bake. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero hidden surprises, which makes it a genuinely stress-free choice for anyone navigating sesame allergies or sensitivities. Store-bought dinner rolls can be a minefield of shared equipment and unexpected seed-based ingredients, so baking your own is the cleanest way to know exactly what's going in. The technique here is approachable: a stand mixer does the heavy lifting during the knead, and two gentle rises build the soft, tender crumb that makes these rolls so irresistible. Brushing the tops with melted butter twice — once before baking and once right out of the oven — gives them that gorgeous deep-golden color and a rich, glossy finish. They bake up touching each other in the pan, which means every roll has those soft, pull-apart sides that are practically impossible to resist. Serve them warm alongside a weeknight dinner or a holiday spread and watch them disappear fast.

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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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