Fructose Free Classic Parker House Rolls
Soft, pillowy, and brushed with a generous coat of melted butter, these 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 inside with a beautifully golden crust on top — simple ingredients doing seriously impressive work. For anyone navigating fructose sensitivity, bread can be a minefield of hidden sweeteners, honey glazes, and high-fructose corn syrup lurking in store-bought options. This recipe keeps things clean: just a small amount of granulated sugar to activate the yeast, whole milk, egg, butter, flour, and salt. There's no fruit, no fruit-derived syrup, and no sneaky sweetener swaps — just a classic enriched dough that behaves exactly as it should. The double butter treatment, once folded into the dough and again brushed hot from the oven, gives these rolls a richness that feels indulgent without relying on anything your gut can't handle. Bake a pan on a weekend and you'll be pulling them apart straight from the dish before they even make it to a basket.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!