MSG Free Classic Parker House Rolls
Few things beat pulling a pan of pillowy, golden rolls out of the oven, and this classic recipe delivers that bakery-level result with nothing but honest, wholesome ingredients. Every component here — milk, butter, flour, egg, yeast — is straightforward and clean, so you never have to second-guess what's going into your bread. That matters more than people realize, since many store-bought dinner rolls and packaged baked goods rely on flavor enhancers that can be hard to spot on a label. The technique of folding each roll over a slick of melted butter before baking is what gives these their signature soft, pull-apart layers and that slightly rich, buttery interior. A final brush of melted butter straight out of the oven — plus an optional pinch of flaky sea salt — makes them genuinely hard to resist. They're the kind of roll that disappears fast at a dinner table, and the kind you'll feel completely good about serving.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!