Hazelnut Free Classic Parker House Rolls
Few things beat pulling a pan of pillowy, golden rolls from the oven, and these classic Parker House rolls deliver that moment every single time. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's no need to scan labels for hidden nut-based oils or worry about cross-contact from specialty ingredients. The technique of folding each piece of buttered dough in half before baking is what gives these rolls their signature soft layers and slightly crisp, golden tops. Warm milk and a proper yeast bloom set the foundation for a dough that rises beautifully and bakes up tender all the way through. A generous brush of melted butter right out of the oven, finished with a pinch of flaky sea salt, takes them from great to genuinely unforgettable. These rolls are the kind of thing that disappears from the table before anything else does — and honestly, no one will blame you for grabbing two.
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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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