Pistachio Free Classic Parker House Rolls
Few things beat pulling a pan of golden, buttery rolls from the oven, and these classic Parker House rolls deliver exactly that kind of deeply satisfying, old-school comfort. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll a pillowy, tender crumb that practically melts on contact. That signature fold — each oval brushed with melted butter before being tucked in half — creates soft, pull-apart layers with a slightly richer center that makes every bite feel intentional. The whole recipe relies on straightforward pantry staples like all-purpose flour, active dry yeast, and sugar, so there's nothing hidden or unexpected in the ingredient list. For anyone navigating tree nut allergies or sensitivities, that simplicity is genuinely reassuring — no specialty blends, no ambiguous add-ins, just clean, honest baking. A final brush of melted butter straight out of the oven and a pinch of flaky sea salt on top takes these from great to absolutely irresistible. Serve them alongside a holiday roast, a weeknight soup, or honestly just on their own — they won't last long either way.
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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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