Walnut 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, old-fashioned comfort. The dough comes together with whole milk, butter, egg, and flour — straightforward pantry staples with zero hidden surprises — so you never have to second-guess the ingredient list the way you might with store-bought dinner rolls. Warming the milk to just the right temperature and letting the yeast bloom until foamy is the small step that makes a big difference, giving these rolls their light, airy crumb. Adding the softened butter gradually during kneading builds a dough that's smooth and just slightly tacky, which is exactly what you want for that soft, pull-apart texture. The double rise — first in the bowl, then in the pan — is what makes each roll puff up and press gently against its neighbors, creating those irresistible soft sides. A generous brush of melted butter before and after baking gives the tops a gorgeous deep-golden color and a rich, glossy finish that makes them almost too pretty to eat. Serve them straight from the pan while they're still warm 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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