Breastfeeding Friendly Classic Parker House Rolls
Soft, pillowy, and brushed with generous layers of melted butter, these rolls are the kind of bake that makes a whole house smell incredible. The dough comes together with wholesome, straightforward ingredients — whole milk, eggs, butter, and flour — which means you know exactly what's going into every bite, no mystery additives or preservatives in sight. That matters when you're being thoughtful about what you eat and share. The enriched dough gets its tender crumb from real butter worked right into the mix, and the classic fold gives each roll that signature pocket that soaks up even more melted butter straight out of the oven. Whole milk and eggs bring in calcium and protein, making these feel a little more nourishing than your average dinner roll. They're genuinely impressive on a table but approachable enough to make on a regular weeknight — and honestly, leftovers (if there are any) taste just as good the next morning toasted with a little jam.
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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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