Cashew Free Classic Parker House Rolls
Few things beat pulling apart a fresh, pillowy roll straight from the oven, and this classic recipe delivers that experience in the most satisfying way possible. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — and the folding technique gives each roll its signature pocket that traps all that melted butter inside. That buttery brush both before and after baking is what creates the glossy, golden tops and the rich, slightly salty finish that makes these rolls genuinely hard to stop eating. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients, so there's no need to scrutinize labels or swap anything out. The ingredient list is refreshingly short and straightforward, which means the focus stays entirely on technique and flavor. These rolls are equally at home alongside a holiday roast or a simple weeknight soup, and they reheat beautifully if you somehow have leftovers.
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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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