Paraben Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Soft, pillowy, and kissed with melted butter, these rolls are the kind of thing that disappears from the table before dinner is even served. The dough comes together with whole milk, egg, and real unsalted butter kneaded 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 and tucked over itself — isn't just for looks; it creates those pull-apart layers that make every bite feel a little indulgent. For anyone navigating parabens in packaged foods, baking from scratch with straightforward pantry staples is genuinely the cleanest route, and this recipe keeps the ingredient list refreshingly simple. There are no preservatives, no shelf-stabilizing additives, and no mystery components — just flour, milk, yeast, egg, butter, and salt doing exactly what they're supposed to do. A final brush of melted butter straight out of the oven and an optional pinch of flaky sea salt put these firmly in the category of rolls worth making on a weeknight, not just for holidays.

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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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