BHA & BHT Free Classic Parker House Rolls
Few things beat pulling a pan of pillowy, golden rolls straight from the oven, and these buttery folded beauties deliver exactly that kind of moment. The ingredient list is refreshingly straightforward — whole milk, flour, egg, sugar, yeast, and real unsalted butter — so you know exactly what's going into every bite without having to decode a label. That matters more than people realize, since many store-bought rolls and packaged bread products rely on synthetic preservatives like BHA and BHT to extend shelf life, and those additives can be genuinely tricky to avoid. Making them from scratch sidesteps all of that entirely. The dough comes together in a stand mixer, gets a slow rise for flavor and texture, and then each piece is folded over a slick of melted butter before baking — that's the signature move that gives Parker House rolls their soft, pull-apart layers. A final brush of butter straight out of the oven and an optional pinch of flaky sea salt takes them completely over the top. Whether you're serving them alongside a holiday roast or just want something warm and homemade on a weeknight, these rolls are the kind of thing people ask you to make again and again.
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 3 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Warm the milk in a small saucepan over low heat until it just begins to steam, about 2–3 minutes, then remove from heat and let cool until it is warm to the touch but not hot (around 105–110°F / 40–43°C). Combine the warm milk and warm water in the bowl of a stand mixer. Sprinkle the yeast and 1 tsp of the sugar over the liquid and let stand until foamy and fragrant, about 5–10 minutes.
- 2
Add the remaining sugar, flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 4 minutes.
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