Honey Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Soft, pillowy, and golden-brown with a buttery fold that practically begs to be pulled apart, these rolls are the kind of thing that disappears from the table before dinner is even served. The ingredient list is refreshingly straightforward — flour, milk, egg, butter, sugar, and yeast — so there's no need to scrutinize labels for hidden sweeteners like honey or agave that sneak into so many store-bought and homemade roll recipes. The richness here comes entirely from whole milk and generous amounts of unsalted butter, both worked into the dough and brushed on at the end for that glossy, irresistible finish. Folding each piece of dough over a slick of melted butter before baking is the signature move that gives Parker House rolls their tender layers and slightly crisp edges. A final sprinkle of flaky sea salt on top adds just enough contrast to make every bite feel intentional. These are the rolls you bring to a holiday table, a dinner party, or honestly just a Tuesday night when you want something that feels genuinely special.

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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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