Coconut Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Few things in the bread world beat a pull-apart roll that's golden on the outside, pillowy soft on the inside, and glistening with melted butter straight from the oven. These classic folded rolls are built on a short, honest ingredient list — milk, flour, egg, yeast, and real unsalted butter — so there's nothing hidden in the dough that could cause concern for anyone avoiding tropical oils or tree-derived fats. The enriched dough gets its tender crumb from whole milk and softened butter worked in gradually, which gives each roll that signature slight chew without any heaviness. Folding each oval in half before baking isn't just for looks — it creates a natural pocket that traps steam and keeps the interior impossibly soft while the tops turn a deep, burnished gold. A final brush of melted butter the moment they come out of the oven is non-negotiable and absolutely worth it. Finish with a pinch of flaky sea salt if you want that sweet-savory contrast that makes it hard to stop at just one. These are the rolls that disappear fastest at any table, and once you've made them yourself, store-bought will never feel like enough.

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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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