Macadamia Free Classic Parker House Rolls
Few things beat pulling a pan of golden, pillowy rolls straight from the oven, and these classic fold-and-bake beauties deliver exactly that kind of moment. The dough comes together with whole milk, butter, egg, and a slow knead that builds a soft, slightly tacky texture you just can't get from a store-bought bag. Folding each piece over a slick of melted butter before baking is the move that gives these rolls their signature layered shape and that irresistibly tender, buttery interior. A second brush of melted butter the moment they come out of the oven keeps the tops glossy and rich, and a pinch of flaky sea salt on top takes them from comforting to genuinely impressive. The ingredient list is refreshingly short and straightforward — no specialty items, no hidden oils, just pantry staples you likely already have on hand. These rolls are perfect alongside a holiday roast, a weeknight soup, or honestly just eaten warm on their own with nothing else required.
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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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