Brazil Nut Free Classic Parker House Rolls
Soft, buttery, and folded into that iconic pocket shape, these Parker House rolls are the kind of bread that disappears from the table before dinner is even over. The dough comes together with pantry staples — flour, milk, egg, yeast, and plenty of butter — so there's no hunting down specialty ingredients or worrying about what might be hiding in a store-bought bag. Tree nut concerns can make packaged breads and rolls a minefield, but baking from scratch with this straightforward ingredient list puts you completely in control of what goes into every bite. The technique of kneading softened butter directly into the dough is what gives these rolls their impossibly tender, pillowy crumb. Folding each piece before baking creates that signature layered pull-apart quality that makes them so satisfying to tear open. A generous brush of melted butter right out of the oven — and an optional pinch of flaky sea salt — takes them from great to genuinely unforgettable. Whether you're serving them alongside a holiday roast or a simple weeknight soup, these rolls are the kind of thing people will ask you to make again and again.
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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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