Vegetarian Classic Yeast Rolls

Total time2 hr 30 min

Prep time25 min

Cook time20 min

4.5

(6)

Few things in the kitchen are as satisfying as pulling a tray of golden, pillowy rolls from the oven, and this classic recipe delivers exactly that kind of moment. The dough comes together with whole milk, a single egg, and plenty of butter, giving each roll a tender, slightly rich crumb that's impossible to resist tearing apart while still warm. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the quiet secret behind that beautiful rise — it's a small step that makes a big difference. A second butter brush straight out of the oven adds a glossy, irresistible finish that takes these from good to genuinely great. Since every ingredient here is straightforward and plant-free proteins are nowhere in sight, this is a naturally meat-free bake that doesn't require any substitutions or workarounds. They're soft enough to serve alongside a cozy soup, sturdy enough to hold a smear of jam at breakfast, and honestly good enough to eat plain off the pan. Once you've made a batch from scratch, the store-bought version is going to have a hard time competing.

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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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