Gelatin Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Soft, pillowy, and brushed with generous layers of melted butter, these rolls are the kind of thing that disappears from the table before dinner is even fully served. The folded shape isn't just for looks — it creates a tender, pull-apart pocket that's slightly crisp on the outside and impossibly fluffy within. Many packaged dinner rolls and even some bakery versions sneak in gelatin as a dough conditioner or softener, which makes homemade the smarter move when you need to be sure of every ingredient. This recipe keeps things beautifully straightforward: flour, butter, milk, egg, yeast, and a little sugar — nothing hidden, nothing questionable. The butter-fold technique is what gives these rolls their signature richness, and that final brush of melted butter straight from the oven takes them completely over the top. A sprinkle of flaky sea salt at the end adds just enough contrast to make each bite feel intentional and a little fancy. Whether you're serving them alongside a holiday roast or a weeknight soup, these rolls earn a permanent spot in your baking rotation.

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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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