Ginger 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 golden, pillowy rolls straight from the oven, and these classic folded beauties deliver that moment every single time. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's nothing unexpected hiding in the ingredient list, which is a genuine relief when you're navigating a sensitivity that can lurk in spice blends, sauces, and even store-bought breads. Each roll is shaped by folding a buttered oval of dough in half, which creates those signature soft, pull-apart layers that soak up even more melted butter as they come out of the oven. The result is tender on the inside, golden on the outside, and finished with an optional sprinkle of flaky sea salt that makes them feel genuinely special. They're the kind of roll that disappears fast at a dinner table, whether you're serving them alongside a holiday roast or just a weeknight bowl of soup. The process is straightforward enough for a confident beginner and satisfying enough to keep an experienced baker coming back to the recipe again and again.

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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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