Capsaicin Free Classic Parker House Rolls
Few things rival the comfort of pulling apart a warm, buttery roll straight from the oven, and these classic Parker House rolls deliver exactly that kind of moment. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll a feathery, pillowy crumb that practically melts on your tongue. A generous brush of melted butter before and after baking creates that signature glossy, golden crust with just a whisper of flaky sea salt on top. For anyone avoiding capsaicin, rolls like these can be a quiet minefield at restaurants and bakeries where spiced butters or seasoned doughs sneak in unexpected heat — here, every ingredient is straightforward and completely free of any pepper-derived burn. The folding technique is what makes these so iconic: each piece of dough gets brushed with butter, folded over, and nestled into the pan so the rolls bake up soft on the sides and beautifully bronzed on top. They come together with pantry staples and a stand mixer, making the process approachable even if you don't bake bread often. Serve them alongside a holiday spread, 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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