Spice Free Classic Parker House Rolls
Few things beat pulling apart a basket of pillowy, golden rolls straight from the oven, and this classic recipe delivers exactly that kind of simple, soul-satisfying comfort. The ingredient list is refreshingly short — just flour, milk, butter, egg, yeast, sugar, and salt — which means there are absolutely no hidden spices, seasonings, or flavor additives to worry about. That makes these rolls a genuinely safe and delicious choice for anyone who needs to keep their plate completely free of spice-derived ingredients. The technique of folding each oval over a slick of melted butter before baking is what gives Parker House rolls their signature feathery layers and rich, slightly glossy tops. A final brush of butter right out of the oven keeps them tender and shiny, and a light sprinkle of flaky sea salt (totally optional) adds just a whisper of finishing flavor without any spice whatsoever. They bake up deep golden brown with a soft, pull-apart crumb that is impossible to resist alongside a bowl of soup or a holiday spread. Once you make these from scratch, it is very hard to go back to anything from a bag.
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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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