Legume Free Classic Parker House Rolls
Soft, pillowy, and glazed with melted butter, these rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough comes together with whole milk, egg, and a generous amount of butter worked right in, giving each roll that signature tender, slightly rich crumb that makes Parker House rolls so iconic. The classic fold — each oval brushed with butter before being tucked in half — isn't just for looks; it creates those irresistible pull-apart layers that soak up even more butter as they bake. For anyone navigating legume-free eating, rolls from a bakery or grocery store can be a minefield of unexpected ingredients, but this recipe keeps things beautifully straightforward with pantry staples you can easily verify. A final brush of melted butter straight out of the oven and a pinch of flaky sea salt take these from great to genuinely unforgettable. They're equally at home alongside a holiday roast or a simple weeknight soup, and honestly, they're good enough to eat on their own.
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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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