Caffeine Free Classic Parker House Rolls
Soft, pillowy, and brushed with an almost indecent amount of butter, these rolls are the kind of thing that disappears from the basket before the main course even hits the table. The folded shape isn't just for looks — it creates a tender, pull-apart seam in the center that soaks up every last bit of that melted butter glaze. Made with simple pantry staples like flour, milk, egg, and yeast, there's nothing here that would raise a flag for anyone keeping caffeine out of their diet, which makes them a genuinely stress-free bake for any occasion. The dough comes together in a stand mixer, gets a slow rise to develop flavor, and bakes up into a golden, hollow-sounding batch of rolls that smell absolutely incredible. A final brush of butter straight out of the oven and a pinch of flaky sea salt take them from great to completely unforgettable. Serve them alongside a holiday roast, a weeknight soup, or honestly just on their own — no one will complain.
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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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