Citric Acid Free Classic Parker House Rolls
Soft, pillowy, and brushed with generous layers of melted butter, these classic rolls are the kind of thing that disappears from the table before dinner is even served. The folded shape creates a pull-apart pocket that's tender on the inside and beautifully golden on the outside — pure comfort in every bite. For anyone navigating a citric acid sensitivity, store-bought rolls and packaged bread products can be a minefield, since citric acid shows up as a preservative or dough conditioner in so many commercial options. This recipe keeps things refreshingly clean: the entire dough comes together with flour, milk, egg, butter, yeast, sugar, and salt — nothing hidden, nothing unnecessary. The butter-folding technique during kneading is what gives these rolls their signature richness and soft, almost feathery crumb. A final brush of melted 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 because it's a Tuesday, 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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