Chestnut Free Classic Parker House Rolls
Soft, pillowy, and glazed with melted butter, these classic Parker House rolls are the kind of bread 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 mysterious hiding in the ingredient list. That folded shape isn't just for looks; it creates a tender, pull-apart interior with a slightly crisp, buttery edge that's genuinely hard to resist. For anyone navigating tree nut allergies or sensitivities, rolls from a bakery or grocery store can be a gamble due to shared production lines, but making them at home puts you fully in control. The whole process is straightforward: mix, knead, let the dough rise, fold, and bake until deeply golden. A final brush of melted butter straight out of the oven and a pinch of flaky sea salt take them from great to absolutely unforgettable. These are the rolls that earn recipe requests.
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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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