Mushroom Free Classic Parker House Rolls
Few things in the bread world beat a pull-apart roll that's golden on top, pillowy in the middle, and glistening with melted butter straight from the oven. These classic folded rolls are built entirely from pantry staples — flour, milk, egg, yeast, and butter — so there's nothing hidden in the ingredient list to second-guess. The dough gets its tender, almost feathery crumb from a slow butter incorporation during kneading, a technique that feels a little fussy the first time but becomes deeply satisfying once you see the dough transform. That signature fold isn't just for looks either; it creates a soft inner layer that stays moist long after the rolls come out of the pan. A final brush of melted butter and a pinch of flaky sea salt right out of the oven takes them from great to genuinely hard to stop eating. They're the kind of roll that disappears before the main course even hits the table, and nobody will be complaining about that.
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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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