Almond 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 deeply satisfying, old-school comfort. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's no need to scan labels or second-guess what's hiding in a store-bought bag. That buttery fold in the center is the signature move here, creating a soft, pull-apart pocket that soaks up the melted butter brushed on right out of the oven. A finishing sprinkle of flaky sea salt takes the whole thing over the top in the best possible way. The two-rise process sounds involved, but each step is straightforward and the results are genuinely impressive — light, tender crumb with a rich, glossy top. These are the kind of rolls that disappear fast at any table, whether you're serving them alongside a holiday roast or just because it's a Tuesday and you deserve something wonderful.
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!