Turkey Free Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Soft, pillowy, and golden on top with a glossy butter finish — these classic yeast rolls are the kind of thing that disappears from the table before anything else does. The dough comes together with whole milk, a single egg, and real unsalted butter worked in gradually, which gives each roll that tender, slightly rich crumb that makes them so irresistible. There's no meat of any kind anywhere near this recipe, so if you're navigating a holiday spread or a weeknight dinner where poultry is off the table, these rolls fit right in without any substitutions or workarounds needed. The two-rise method — first a long bulk rise, then a shorter proof in the pan — is what gives them that bakery-style puff and the way they pull apart so satisfyingly at the seam. Brushing with melted butter twice, once before baking and once straight out of the oven, is a small step that makes a genuinely big difference in flavor and shine. They're approachable enough for a first-time bread baker but impressive enough to bring to any gathering.

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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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