Beef Free Classic Parker House Rolls
Soft, pillowy, and brushed with melted butter at every stage, these rolls are the kind of thing that disappears from the table before dinner is even served. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's nothing to second-guess and no hidden ingredients to worry about. The signature fold technique gives each roll its classic pocket shape and that irresistible layered pull-apart texture that makes them so satisfying to eat. Warm milk and a proper yeast bloom set the foundation for a dough that rises beautifully and bakes up golden and hollow-sounding, just like a great roll should. A final brush of melted butter straight out of the oven and a pinch of flaky sea salt take them from homemade to genuinely impressive. Whether you're serving them alongside a roast, a soup, or just a generous smear of softened butter, these rolls deliver every single time.
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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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