Pecan Free Classic Parker House Rolls
Few things beat pulling a pan of pillowy, golden rolls out of the oven, and these buttery folded beauties are the kind of thing that disappears from the table before dinner is even served. The dough comes together with simple pantry staples — flour, milk, egg, yeast, and plenty of real butter — so there's nothing mysterious hiding in the ingredient list. That classic fold-and-overlap shape isn't just for looks; it creates a soft, pull-apart interior with a slightly crisp, butter-brushed top that's genuinely hard to resist. A finishing sprinkle of flaky sea salt takes them right over the edge. For anyone navigating tree nut concerns, these rolls are naturally free of the worry — no nut-based ingredients, no questionable add-ins, just straightforward baking at its best. They're ideal alongside a holiday roast, a weeknight soup, or honestly just eaten warm with a little extra butter straight from the pan.
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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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