Soy Free Classic Yeast Rolls
Few things beat pulling a pan of golden, pillowy rolls from the oven and watching everyone reach for one before they've even cooled. These classic yeast rolls get their soft, tender crumb from whole milk, a touch of sugar, and real butter worked slowly into the dough — no shortcuts, no mystery ingredients. For anyone navigating soy sensitivities, store-bought dinner rolls can be a minefield of soybean oil and soy lecithin hiding in the ingredient list, but every single component here is straightforward and easy to verify. The dough comes together in a stand mixer, rises until beautifully puffy, and bakes into rolls that are deeply golden on top and hollow-sounding when you tap the bottom — exactly what you want. A generous brush of melted butter right out of the oven gives them that irresistible glossy finish and rich flavor. They're the kind of rolls that disappear fast at a dinner table, so you might want to plan for seconds.
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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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