Nutmeg Free Classic Parker House Rolls
Few things beat pulling a pan of golden, pillowy rolls straight from the oven, and this classic recipe delivers exactly that kind of old-school comfort. The dough comes together with simple pantry staples — flour, egg, milk, butter, yeast — so there's nothing mysterious lurking in the ingredient list. That matters more than you'd think, because plenty of spiced or enriched bread recipes sneak in warm spices that can be hard to spot on a label. Here, the flavor comes entirely from good butter and a slow, patient rise, which gives the rolls a rich, slightly sweet depth that needs absolutely nothing else. The signature fold isn't just for looks — it creates a soft, pull-apart seam that soaks up the final brush of melted butter like a dream. A sprinkle of flaky sea salt on top adds just enough contrast to make these feel bakery-worthy. Serve them alongside a roast, a holiday spread, or honestly just a bowl of soup, and watch them disappear.
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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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