High Fructose Corn Syrup Free Classic Parker House Rolls
Soft, pillowy, and kissed with melted butter, these classic folded rolls are the kind of thing that disappears from the table before dinner is even served. What makes them so satisfying to bake from scratch is knowing exactly what goes into them — whole milk, real butter, a little sugar, and nothing more than pantry staples. Store-bought rolls and packaged bread products are notorious for sneaking in sweeteners that have no business being in a dinner roll, so making your own is genuinely the cleanest path to something this good. The dough comes together in a stand mixer, gets a proper rise, and then each piece is shaped by hand into that signature folded pocket before baking to a deep golden brown. A generous brush of melted butter goes on right out of the oven, and an optional pinch of flaky sea salt on top takes them completely over the edge. They're tender enough to pull apart with your fingers and sturdy enough to mop up every last bit of gravy or sauce on your plate. Whether you're serving them at a holiday spread or a weeknight dinner, these rolls are the kind of homemade touch that makes everything feel a little more special.
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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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