Xanthan Gum Free Classic Yeast Rolls
Soft, pillowy, and golden on top with a buttery sheen, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough comes together with pantry staples — milk, flour, egg, butter, and yeast — so there's nothing unusual to track down and no additives to second-guess. For anyone avoiding xanthan gum, this recipe is a natural fit because traditional yeast doughs don't need it at all; the gluten network built during that 6–8 minute knead does all the structural work on its own. Blooming the yeast in warm milk with a little sugar ensures a strong, active rise, and the two-stage proof gives the rolls their signature pull-apart tenderness. A generous brush of melted butter right out of the oven takes them from great to genuinely hard to resist. Bake them for a holiday spread, a weeknight dinner, or honestly just because your kitchen deserves to smell this good.
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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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