Tree Nut 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 out of the oven, and this classic recipe delivers exactly that kind of deeply satisfying, bakery-worthy result. The dough comes together with whole milk, a single egg, butter, and all-purpose flour — a clean, straightforward lineup with absolutely nothing to second-guess for anyone avoiding tree nuts. That's genuinely rare with store-bought dinner rolls, where shared production lines and enriched dough blends can make label-reading a frustrating guessing game. Here, you control every ingredient from start to finish. The method is patient but not complicated — a slow rise builds real flavor, and the double butter brush (once before baking, once right after) gives the tops that irresistible glossy, rich finish. They bake up soft and cloud-like on the inside with a deep golden crust, and because they're arranged snugly in a 9x13 pan, each roll stays tender where it touches its neighbor. Serve them warm straight from the pan and watch them disappear.

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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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