Shellfish 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 comfort. The dough comes together with whole milk, butter, a single egg, and a touch of sugar, so every ingredient is straightforward and easy to verify — no mystery additives or shared-facility concerns to stress over. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the small but crucial step that gives these rolls their soft, airy crumb. Adding the softened butter gradually during kneading builds a rich, tender texture that you simply can't rush, and the patience absolutely pays off. A double rise means the rolls puff up beautifully in the pan, pressing against each other to create those irresistible pull-apart edges. That final brush of melted butter straight out of the oven gives the tops a glossy, golden finish that makes them nearly impossible to resist before they've even cooled. Serve them alongside a holiday spread, a weeknight soup, or honestly just on their own — they don't need much company.

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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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