Black Pepper Free Classic Parker House Rolls
Soft, pillowy, and rich with butter, these rolls are the kind of thing that disappears from the bread basket before the main course even hits the table. The dough comes together with whole milk, egg, and plenty of unsalted butter kneaded right in, giving each roll a tender, almost feathery crumb that's genuinely hard to stop eating. The signature fold — each oval brushed with melted butter and tucked over itself — isn't just for looks; it creates those irresistible pull-apart layers that soak up even more butter as they bake. For anyone avoiding black pepper, these rolls are a natural fit since the entire recipe relies on salt and a touch of sugar for seasoning, with zero spice blends or hidden seasonings to worry about. A final brush of melted butter straight out of the oven and an optional pinch of flaky sea salt is all the finishing they need. Serve them alongside a holiday roast, a weeknight soup, or honestly just on their own — warm from the pan, they need absolutely nothing else.
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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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