Pescatarian Classic Parker House Rolls
Soft, pillowy, and brushed with an almost indecent amount of butter, these rolls are the kind of thing that disappears from the table before dinner is even served. The dough gets its tender, feathery crumb from a combination of whole milk, egg, and softened butter worked in gradually — a technique that feels a little fussy but pays off in a seriously luxurious bite. Each roll is folded over a slick of melted butter before baking, which is the signature move that gives them their iconic layered shape and keeps every pull-apart moment rich and satisfying. A final brush of butter straight out of the oven and a pinch of flaky sea salt on top takes them from classic to genuinely hard to stop eating. Since the whole recipe is built on dairy, eggs, and flour, there's nothing to swap or second-guess — it fits naturally into a pescatarian table without any modifications at all. Serve them alongside a seafood chowder, a simple pasta, or honestly just on their own with a little extra butter on the side.
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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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