Chicken Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Few things beat pulling a pan of pillowy, golden rolls from the oven, and these classic Parker House rolls deliver exactly that kind of cozy, crowd-pleasing magic. The dough comes together with whole milk, butter, and a single egg, so every ingredient is straightforward and easy to verify — no hidden poultry-derived broths, stocks, or additives to second-guess. Butter gets worked into the dough in stages, which is the secret to that impossibly soft, slightly rich crumb that makes these rolls so irresistible. The signature fold — each oval brushed with melted butter before being tucked in half — creates those tender, pull-apart layers that have made this style of roll a dinner table staple for generations. A final brush of melted butter straight out of the oven, finished with a pinch of flaky sea salt, gives the tops a glossy, lightly salty finish that is genuinely hard to stop eating. Whether you're serving them alongside a holiday spread or just a weeknight soup, these rolls are the kind of bake that makes the whole house smell incredible and disappears from the pan embarrassingly fast.

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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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