Cinnamon Free Classic Parker House Rolls
Few things beat pulling a pan of pillowy, golden rolls straight from the oven, and these classic Parker House rolls deliver that moment every single time. The dough is built on whole milk, butter, and a single egg, giving each roll a tender, slightly rich crumb that practically melts when you tear one open. Butter gets worked directly into the dough and then brushed on again before and after baking, so every layer is deeply savory and glossy. The signature fold — each oval pressed with melted butter and tucked over itself — creates those soft, pull-apart layers that made this style of roll famous in the first place. For anyone avoiding cinnamon, this recipe is a genuinely safe bet: there are no warm spices anywhere in the ingredient list, just clean, simple pantry staples. A finishing sprinkle of flaky sea salt on top adds just enough contrast to keep things interesting without complicating the flavor. Whether you're serving them alongside a holiday roast or just want fresh bread on a weeknight, these rolls are worth every minute of rise time.
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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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