Lupin 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 pillowy, golden rolls from the oven, and this classic recipe delivers that bakery-level result right in your own kitchen. The dough comes together with simple pantry staples — all-purpose flour, whole milk, egg, and plenty of real butter — so there's no need to scrutinize labels for unexpected additives or alternative flours that can sneak into commercial baked goods. Each roll gets folded over a brush of melted butter before baking, which is the signature move that gives them their soft, pull-apart layers and rich, slightly sweet flavor. The double butter treatment — once inside the fold and again straight out of the oven — means every bite is tender and glossy with just the right amount of salt if you finish them with a pinch of flaky sea salt. These are the kind of rolls that disappear fast at a dinner table, whether you're serving them alongside a holiday roast or just a cozy weeknight soup. The process is straightforward and deeply satisfying, and once you've made them from scratch you'll never want the store-bought version 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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